Now I should warn you that this is one of the recipes which can be really addictive, I hear that all the time in my classes. Traditionally, pakoras are served with tea in the afternoons or as a part of a tea party. Different vegetables like spinach, zucchini, onions, jalapeño peppers, sliced potatoes and cilantro are used depending on the weather and the mood of the day. I especially like making these on a cold, rainy day, very comforting!
Spinach Pakoras
2 cups garbanzo beans flour
1 teaspoon kosher salt
1 teaspoon whole cumin
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon White Jasmine Garam Masala
1.5 cup warm water
2 cups fresh spinach, coarsely chopped
2 cups vegetable oil
In a bowl, add garbanzo beans flour and all the other ingredients except the water and spinach. Mix everything together then slowly add the warm water and make a batter. Add spinach and mix everything together.
Warm up the oil in a frying pan. Once the oil is warm, start adding a scoop of the batter in the oil. Remember not to crowd the frying pan, just a few each time depending on the size of the frying pan. Remove the fritters from the frying pan once the fritters are golden brown. Serve warm with Raita.