Fresh fenugreek or spinach leaves are chopped, battered, and fried to make yummy Indian vegetable fritters called pakora. Both fenu-greek and spinach are high in vitamin K, which is good for healthy bones. These fritters make a great afternoon snack along with a cup of Chai Tea
Serves 4 to 5
Prep time: 15 minutes + 25 minutes resting
Cook time: about 15 minutes to fry all of the fritters
Refrigerator life: Not recommended. (Tastes best freshly fried and served hot.)
½ lb (225 g) fresh spinach (1 bunch) or baby spinach
½ lb (225 g) fresh fenugreek (1 bunch)
1¾ cups (210 g) gram flour
1 fresh finger-length green chili pepper, finely chopped (any variety)
½ teaspoon ground red pepper (cayenne)
1½ teaspoons salt
½ teaspoon ground black pepper
¾ cup (185 ml) water
Canola oil, for deep-frying
1 Cut off the stems at the bottom of the spinach bunch where the leafy part ends and discard. Thoroughly wash the spinach. Finely chop the leaves. You should get about 3 cups (150 g) packed leaves. If using baby spinach, you do not need to trim the stems but do chop the leaves.
2 Cut off the stems at the bottom of the fenugreek bunch where the leafy part ends and discard. Thoroughly wash the fenugreek. Finely chop the leaves and remaining stems. You should get 2 cups (130 g) packed leaves.
3 Place all of the chopped spinach and fenugreek leaves into a colander and toss.
4 To make the batter, place the flour, green chili pepper, red pepper, salt, black pepper, and water in a medium bowl. Mix with a spoon to combine, and then beat it vigorously for 2 minutes until smooth. Set aside to rest for 15 minutes.
5 Squeeze the spinach and fenugreek to remove any excess water. Add to the batter. Using one hand, mix to combine. Set aside to rest for 10 minutes.
6 Pour 2 inches (5 cm) of oil into a medium wok and place over medium-high heat. Test the oil to make sure it is hot by dropping a pinch of the batter into the oil. If the batter rises quickly to the top, the oil is hot and ready. If not, let the oil heat longer.
7 When the oil is hot, mix the batter and place a heaping spoonful of the battered spinach and fenugreek in the wok. Fry until the fritter is crisp and the batter turns golden, turning frequently, about 2½ minutes. You may fry these in batches, depending on the size of your wok, but do not overcrowd the wok.
8 Remove the fritters from the oil with a slotted spoon or spider and place on paper towels to drain any excess oil. Place all the fritters on a platter and enjoy!
How to Make the Spinach and Fenugreek Fritters
Chopped spinach and and fenugreek leaves mixed in the batter and set aside to rest for 10 minutes.
Placing a heaping spoonful of the battered spinach and fenugreek into the oil.
Fry these up in batches until crisp and golden brown; remove and place on a paper towel to drain the excess oil.
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