Onion and spinach pakora with mango chutney

Aktar Islam puts together beautifully spiced battered balls of onion, potato and spinach served with fruity chutney
Onion and spinach pakora with mango chutney
  • Rating:
  • Serves: 4
  • Cook Time: 10 minutes
  • Prep Time: 20 minutes plus cooling
  • Effort: easy

Ingredients

  • 3 onions, finely sliced
  • 4 new potatoes, finely sliced
  • handful spinach leaves, finely chopped
  • large handful coriander, finely chopped
  • 1/2 tsp ground coriander
  • 1/2 tsp turmeric
  • 1/2 tsp chilli powder
  • 1/2 tsp ground roasted cumin
  • 1 tsp toasted and crushed coriander seeds
  • 1 green chilli
  • 1 lime, juice only
  • 1/2 tsp tomato purée
  • 1/2 tsp garlic ginger paste
  • 1 egg
  • 2 tbsp gram flour
  • 1 tbsp cornflour

For the mango chutney

  • 1 tbsp corn oil
  • 1/2 tsp coriander seeds
  • 1 green chilli
  • 1 garlic clove
  • 5-6 curry leaves, fresh or dried
  • 1 jar mango chutney
  • 1 red chilli
  • handful chopped coriander
  • coriander and chaat masala, to serve

Tips and Suggestions

Make your own garlic and ginger paste by crushing up a mix of 60% ginger 40% garlic with a little water

Method

1. For the chutney: heat oil in a pan and add the coriander seed, green chilli and garlic. Add the fresh curry leaves, and 4 tablespoons of the mango chutney to the pan.

2. Pour this into a blender, add the remaining chutney from the jar. Add fresh coriander and blitz once more. Add a splash of water to loosen and finally add the red chill, blitz again and put the mixture in the fridge to cool.

3. For the pakoras: in a bowl place the onion and raw potato, spinach, coriander, turmeric, red chilli powder, and ground cumin. Add the crushed whole spices and a little salt.

4. Slice the green chilli, lime juice, tomato puree, and the garlic and ginger paste. Add a beaten egg to bind.

5. In a separate bowl mix together the two flours and add enough of this to lightly coat the vegetables and create a batter.

6. Form the mixture into little balls and deep fry in corn oil at 170C until golden. Drain the pakoras on kitchen paper. Dust with a little chaat masala and coriander, serve with chutney.

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