Fresh Fenugreek Pakora Fritters With Pomegranate Seeds Food

FRESH FENUGREEK PAKORA FRITTERS WITH POMEGRANATE SEEDS

Steps:

• 1. Prepare the chaat masala. Put the chopped fenugreek leaves in a bowl and add all the other ingredients, except the oil and chaat masala and mix well to make a semi-thick mixture, and set aside, about 20 minutes. Do not add any water the washed leaves will be moist and the salt and spices will cause them to release more.2. Heat the oil as per directions in INFORMATION AND SPECIAL TECHNIQUES: __Frying Fritters (Pakorae Talna).. Carefully, with your fingers or a tablespoon, drop 1-inch uneven balls of the mixture into the hot oil and fry as directed in the box. Transfer all the pakoras to a serving platter, sprinkle the chaat masala on top, and serve.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

SPINACH PAKORA (FRITTERS)

Steps:

• Sift the gram flour.
• Mix all the ingredients (except oil), to make a smooth and thick (almost like dough) batter.
• Cover and let it stand for ½ hour.
• Sprinkle little water if needed.
• (If using frozen spinach, thaw before using.) Blend in all the seasonings (except salt) and mix well.
• (You may chill the batter in the refrigerator for about 2 hours or more until it can be handled.) Mix in salt when ready to cook.
• Heat the oil in a deep skillet or wok on medium to high heat.
• For each pakora, scoop a heaped teaspoon of the batter, and with a second spoon, scrape the mixture into the hot oil.
• Put the'pakoras' in a single layer in the skillet.
• Fry, turning them with a slotted flat spatula, until all sides become golden brown.
• (Regulate the heat as needed while the'pakoras' are being fried.) Remove and drain on paper towels or brown paper bag lined with plastic.
• Fry all the'pakoras' this way.
• Serve hot with any chutney.
• Variation: Add 1 cup corn kernels to the mixture for extra crispness.
• May also add ½ teaspoon baking soda to ensure softness.