The fact that I am fixing Palak Pakoras must mean one and only one thing ~ it's raining cats and dogs & pails!
In fact it gets much much worse. Tonight's forecast reads verbatum from the National Weather Service is as follows....
.........WINTRY MIX OF RAIN AND SLEET CHANGING OVER TO SNOW.
* ACCUMULATIONS... 2 TO 5 INCHES OF SNOW AND SLEET.
So you see, pakoras it is! Pakoras and rain (or sleet) go together like Jack and Jill, cucumber and dill, Lewis and Clarke....you get the drift.
Growing up in India, I urge you to find me one family that didn't wake up on a cold rainy morning to the words "Pakora aur chai ho jaaye" which loosely translates into " Pakoras and tea it is!". Call it cultural, I call it utterly delicious.
What's not to love of besan, a chickpea batter flavored with whole spices like coriander and carom seeds, red chillies and turmeric into which is nestled fresh spinach leaves, fresh ginger and onions, globs of which are dropped into hot oil just so they rise to the surface all light and airy?
Now imagine eating these hot off the stove with piping hot chai ~ see what I mean? Some traditions are just meant to be.
So why not I give you one of mine and you give me one of yours?
Note: For these pakoras, you need Besan available at Indian or Pakistani grocery stores. This is basically chickpea flour but not similar to that available in Italian grocery stores.
Gather the ingredients - fresh tender spinach leaves with stalks removed, spanish red onion, fresh ginger root, Thai green chilly, besan flour, whole coriander seeds, ajwain (carom) seeds, salt, turmeric powder, red chilly powder, baking soda, oil for tempering batter, oil for deep frying
Red onion - Peel, cut and discard skin and ends. Quarter and cut into 1/8" thick slices.
Ginger - Peel and finely chop.
Green chilly - Deseed Finely chop. Discard top and be sure to wash your hands with soap and water after handling.
Keep a jug of water close by as you make the batter.
In a large mixing bowl, add the besan flour and all the spices - whole coriander seeds, ajwain (carom) seeds, salt, turmeric powder, red chilly powder, baking soda . Stir to combine.
Add the sliced vegetables and stir so the chick pea flour thoroughly coats the veggies.
Slowly begin adding water and stir as you go. The consistency of the batter is somewhat like a thick pancake batter.
Note : Taste the batter and adjust salt and spices. This is very important - you need a heavily spiced batter or you will end up with bland pakoras that will be quite tasteless.
Once the batter is ready to go, in a small kadhai or sauce pan, heat 2 tbs oil till fuming.
Add it to the batter to temper. It will sizzle on the surface. Stir to combine.
Note - This step taught to me by my Nani, maternal grand mother is crucial to end up with light and airy pakoras.
In a deep frying pan or kadhai, heat the oil. You need enough oil so the sauce pan is filled 2/3 with oil. Allow the oil to heat on medium-high heat for about 3-5 minutes.
Note - You will see light ripples form. Drop a small pinch of the batter into the hot oil - if it sizzles and immediately rises to the surface, the oil is hot enough and ready to go.
Note - Taste one of the pakoras and make any last minute adjustment to the remaining batter if needed.
Drop no more than 2-3 pakoras at a time. Do not over crowd the pan.
Allow the pakoras to sizzle and puff up in the oil. Fry for 2-3 minutes on both sides in the hot oil till the pakoras achieve a light golden brown hue.
There are 2 ways to add the batter into the oil -
If you use a large spoon, you will end up with free form shapes.
Or you can use your fingers to form dollops of batter and drop them into the hot oil.
Remove the pakoras to a platter lined with kitchen paper towels and serve hot. Fry in batches till all the batter is used up.
Serve Immediately with hot cups of tea or chai.
This delicious snack is packed with flavor from the fresh vegetables & the flavors from the spices. The flavors differ with each bite - sometimes the fragrance from the coriander seeds and sometimes the pungent carom seeds and always the fresh flavors from the spinach, onion and ginger.
In our home this is loved by grown-ups and kids alike - especially when we hear the pitter patter of raindrops.
Recipe for
Palak Pakoras ~ Indian Style Spiced Spinach & Chickpea Fritters
Serves 4-6
Preparation time - 10 minutes
Cooking time - 15 minutes
* items available at Indian or Pakistani grocery stores
Shopping list
2-3/4 cup besan* (chickpea) flour
approx 4-5 cups fresh tender spinach leaves with stalks removed (to yield 3 packed cups of sliced spinach)
1/2 spanish red onion
1-1/2" piece fresh ginger root,
1 Thai green chilly,
1 tbs whole coriander seeds,
3 tsp ajwain* (carom) seeds
1/2 tbs salt
1-1/2 tsp turmeric powder
2 tsp red chilly powder (adjust depending on tolerance to heat)
1/2 tsp baking soda,
1-1/2 tbs oil for tempering batter,
Canola or Vegetable oil for deep frying - to fill 2/3 of the pan (not olive oil)
Preparation -
Spinach - If not already pre-washed, then wash the leaves, spin dry and dry completely on kitchen paper towels. Roll a handful at a time a cut into thin livers about 1/8" wide.
Red onion - Peel, cut and discard skin and ends. Quarter and cut into 1/8" thick slices.
Ginger - Peel and finely chop.
Green chilly - Deseed Finely chop. Discard top and be sure to wash your hands with soap and water after handling.
Cooking Method -
Keep a jug of water close by as you make the batter.
In a large mixing bowl, add the besan flour and all the spices - whole coriander seeds, ajwain (carom) seeds, salt, turmeric powder, red chilly powder, baking soda . Stir to combine.
Add the sliced vegetables and stir so the chick pea flour thoroughly coats the veggies. Slowly begin adding water and stir as you go. The consistency of the batter is somewhat like a thick pancake batter.
Note : Taste the batter and adjust salt and spices. This is very important - you need a heavily spiced batter or you will end up with bland pakoras that will be quite tasteless.
Once the batter is ready to go, in a small kadhai or sauce pan, heat 2 tbs oil till fuming. Add it to the batter to temper. It will sizzle on the surface. Stir to combine.
Note - This step taught to me by my Nani, maternal grand mother is crucial to end up with light and airy pakoras.
In a deep frying pan or kadhai, heat the oil. You need enough oil so the sauce pan is filled 2/3 with oil.
Allow the oil to heat on medium-high heat for about 3-5 minutes. You will see light ripples form. Drop a small pinch o the batter into the hot oil - if it sizzles and immediately rises to the surface, the oil is hot enough and ready to go.
Note - There are 2 ways to add the batter into the oil. If you use a large spoon, you will end up with free form shapes. Or you can use your fingers to form dollops of batter and drop them into the hot oil.
I have used both way and each are attractive in their own way.
Drop no more than 2-3 pakoras at a time. Do not over crowd the pan.
Allow the pakoras to sizzle and puff up in the oil. Fry for 2-3 minutes in the hot oil till the pakoras achieve a light golden brown hue.
Remove the pakoras to a platter lined with kitchen paper towels and serve hot.
Note - Taste one of the pakoras and make any last minute adjustment to the remaining batter if needed.
Adjust the heat so the oil remains hot but not fuming. Repeat till all the batter is used up and pakoras are done.
Serve Immediately with hot chai.
Spinach - If not already pre-washed, then wash the leaves, spin dry and dry completely on kitchen paper towels. Roll a handful at a time a cut into thin livers about 1/8" wide.