Saturday, 19 October 2019

Crispy Onion, Courgette Potato and Spinach Pakoras

Crispy Onion, Courgette, Spinach And Potato Pakoras






This is the second time I am writing up this post, the first entry I used an app for and guess what it alll deleted just before I posted it, so I will try and take a deep breathe and attempt this all again in my trusty simple and basic Notes App.

A few weeks ago, I posted a picture of these mini pakora bites and my DMs blew up not only for the recipe but also for what I used to cook them in.

Well the secret behind them ...... is an appe/appam/paniyaram/Dutch pancake pan.


My mum brought mine from India, but you can just as easily order one from amazon, or try local Indian shops in Wembley and southall. 


I first saw this at my wonderful neighbours house, who made me delicious idli bites. Which I have tried to recreate along with sabudana( tapioca pearls) bites in the past. Another great recipe for this festive time of year, vegan and gluten free that you can find on my grid. 


The main reason I love this pan, is it gives the same effect of deep frying Indian food, without actually doing so. Despite how much I love the taste of fried food, I very rarely deep fry because:

  1. It’s unhealthy

  2. The smell

  3. I’m too scared of a huge pot of oil exploding on me

The pan is also great for baby led weaning recipes as the bite size pieces are perfect for little hands to hold, my kids love crunchy mashed potato bites made it in. 

So without further ado, please see below for this long awaited recipe.


Ingredients 


1 onion finely sliced
2 spring onions finely sliced 
1 courgette finely grated
2 small potatoes finely grated 
3 cups of spinach finely chopped
Small handful of corriander finely chopped
1 green chilli finely chopped (remove if for kids)
1 inch of ginger grated
1/2 tsp salt
1 tsp garam masala
1 tsp dry mango powder
1 tsp ajown seeds
5 tbsp Gram Flour
1 tbsp Corn Flour
3 tbsp of Oil to cook
1/2 tsp chaat masala

Method


1.Chop, slice and grate all the ingredients and combine with spices and flour
2. The water from vegetables should be enough to mix the flours in to form a batter but if too dry add a splash of water


3. Heat a small amount of oil in each hole in the pan





4.Add a heaped teaspoon of the mixture to each hole 



5.Allow to cook for a few minutes on a medium heat before using a chopstick to flip it over and cook the underside

6.Serve with chutney/ketchup and enjoy whilst still hot and crispy, sprinkled with chaat masala.  





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