Sizzling Spinach Pakoda Food

ONION AND SPINACH PAKORA WITH CILANTRO CHUTNEY

Onion and Spinach Pakora with Cilantro Chutney image

Pakora are a street-food favorite across India and in many other parts of the world. These crispy fritters make a fabulous snack or appetizer and are fairly quick to pull off at home. Pakora usually feature besan (chickpea flour) and can include a variety of seasonal vegetables; onions are standard, and here I add tender baby spinach. These are a favorite of mine, especially on a rainy day with a hot cuppa chai.

Provided by Maneet Chauhan

Time 30m

Yield 4 servings

Number Of Ingredients 19

Ingredients

4 cups vegetable oil
2 cups lightly packed baby spinach, chopped
1 white onion, sliced
1/4 cup chopped fresh cilantro
1 cup besan (chickpea flour)
2 tablespoons rice flour
1 tablespoon ginger garlic paste
1 tablespoon dried fenugreek
1 teaspoon turmeric powder
1 teaspoon chaat masala, plus more for garnish
1 teaspoon garam masala
1/2 teaspoon Kashmiri chili powder
Kosher salt
2 cups tightly packed fresh cilantro leaves
2 cups tightly packed fresh mint leaves
1 cup mango pulp
2 Thai chiles
1/2 cup fresh lime juice, plus more to taste
Kosher salt

Steps:

For the pakora: Pour the oil into a large, deep pot and place over medium heat until it registers 350 degrees F on a deep-fry thermometer.
Meanwhile, combine the spinach, onion, cilantro, besan, rice flour, ginger garlic paste, fenugreek, turmeric, chaat masala, garam masala, chili powder and salt to taste in a large bowl. Stir the mixture well. Stir in enough water to make a thick batter.
When the oil is hot, working in batches, drop balls of the batter mixture into the oil. Fry until golden brown, 5 to 6 minutes. Drain on paper towels, sprinkle with chaat masala and serve hot.
For the cilantro-mint chutney: In a food processor or blender, combine the cilantro, mint, mango, chiles, lime juice and salt to taste and process or blend until smooth. Serve alongside the pakora.

PAKORA (INDIAN VEGETABLE FRITTERS)

Pakora (Indian Vegetable Fritters) image

Recipe video above. Vegetable fritters can be so bland and uninspiring ... but not in the hands of Indian cooks! Pakoras are a traditional Indian street food made with all sorts of vegetables. I've used onion, potato and caulifloiwer, but see Note 5 for other options. Serve as starter for an Indian menu, light meal or pass around as canapes. They're gluten free and vegan so everybody can enjoy them!Spiciness: Mild. Large chillies are not that spicy, and we are using 2 across lots of pakoras! Feel free to omit/reduce the fresh chilli and chilli powder.No deep fry method - See Note 7 for shallow pan-fried version.

Provided by Nagi

Categories Appetiser Light Meal Starter

Number Of Ingredients 26

Ingredients

2 1/4 cups chickpea flour ((Note 1))
1 tsp turmeric powder
1 tsp cumin powder
1 tsp coriander powder
1 tsp fenugreek powder ((Note 2))
1/2 tsp chilli powder ((pure chilli powder, Note 3))
2 tsp salt ((cooking/kosher salt))
3/4 cups + 2 1/2 tbsp water
1 1/2 cups onions (, grated using standard box grater (~1 1/2 onions))
2 cups potato ((~1 large), peeled and grated using standard box grater (Note 4))
2 1/2 cups cauliflower ((~1/4 large head), finely chopped into rice size pieces (or grate))
2 large red chillies ((cayenne peppers), finely chopped (adjust spiciness to taste, or leave them out))
1 tbsp fresh ginger (, finely grated)
2 tbsp coriander/cilantro leaves (, finely chopped)
3 - 4 cups vegetable or canola oil ((4cm / 1.5" depth in pot))
2 cups mint leaves
1 cup coriander/cilantro leaves
1/4 cup eschalot (, sliced)
3 tbsp lime juice
1 tsp caster sugar
1/2 tsp cumin seeds
1/2 tsp cooking/kosher salt
2 ice cubes ((loosens + keeps sauce green))
1 cup plain yoghurt
1/2 cup mint leaves (, packed)
1/4 tsp salt

Steps:

Make batter: Place chickpea flour in a bowl with the spices (turmeric, cumin, coriander, fenugreek, chilli). Slow whisk in the water.
Mix in Vegetables: Add potato, cauliflower, onion, ginger, chilli and coriander. Mix well with a wooden spoon. It should be a thick batter, almost paste-like.
Preheat oven to 80°C/175°F - to keep cooked pakoras warm. Set a rack over a tray.
Heat oil: Heat 4cm / 1.5" oil in a large heavy based pot to 180°C/350°F (Note 6).
Form patties: Drop 2 tbsp of batter roughly formed into a patty shape into the oil. I use my hands (as is typical in India!) but you can also use 2 tablespoons (be careful of splash-age). Don't crowd the pot, it will lower the temperature too much.
Fry pakoras: Fry 2 - 3 minutes until golden. Drain on paper towels. Keep cooked pakoras hot in the oven on a rack set over a tray.
Serve: Serve pakoras with Coriander Mint Sauce or Minted Yogurt Sauce!

Nutrition Facts : Calories 64 kcal, Carbohydrate 8 g, Protein 2 g, Fat 3 g, SaturatedFat 1 g, TransFat 1 g, Sodium 155 mg, Fiber 2 g, Sugar 1 g, ServingSize 1 serving

SPINACH PIZZA QUESADILLAS

Spinach Pizza Quesadillas image

This simple five-ingredient dinner is special to me because my daughter and I created it together. You can make variations with other veggies you might have at home. It's a smart way to get kids to eat healthier. -Tanna Mancini, Gulfport, Florida

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 6 servings.

Number Of Ingredients 4

Ingredients

6 whole wheat tortillas (8 inches)
3 cups shredded part-skim mozzarella cheese
3 cups chopped fresh spinach
1 can (8 ounces) pizza sauce

Steps:

Preheat oven to 400°. On half of each tortilla, layer 1/2 cup cheese, 1/2 cup spinach and about 2 tablespoons sauce. Fold other half over filling. Place on baking sheets coated with cooking spray., Bake until cheese is melted, 10-12 minutes.

Nutrition Facts : Calories 301 calories, Fat 13g fat (7g saturated fat), Cholesterol 36mg cholesterol, Sodium 650mg sodium, Carbohydrate 29g carbohydrate (3g sugars, Fiber 4g fiber), Protein 19g protein. Diabetic Exchanges

SARAH'S SPINACH SIDE DISH

Sarah's Spinach Side Dish image

This is a quick and flavorful way to prepare spinach during a busy weeknight. It goes great with a homestyle meal or when making something lite and healthy. Regular butter or whole milk can be substituted. I use whipped butter and low-fat milk to reduce saturated fat. Fresh spinach may be used, although I recommend frozen, but will need to be boiled until tender, finely chopped, and dried very well. Double the sauce ingredients to make a slightly creamy texture. Recipe makes 2 regular or 3 small servings. Hope you like it.

Provided by Holiday Baker

Categories Side Dish Vegetables Greens

Time 15m

Yield 2

Number Of Ingredients 6

Ingredients

1 tablespoon whipped butter
1 tablespoon all-purpose flour
1 pinch garlic salt
1 pinch kosher salt
¼ cup low-fat milk
1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry

Steps:

Melt whipped butter in a small saucepan over medium heat; stir flour, garlic salt, and kosher salt into the melted butter until smooth.
Whisk in low-fat milk, bring to a simmer, and reduce heat to low. Simmer sauce until thickened, whisking constantly, about 1 minute.
Stir spinach into the sauce and heat until warmed through, 1 to 2 more minutes.

Nutrition Facts : Calories 102.4 calories, Carbohydrate 10.5 g, Cholesterol 11.5 mg, Fat 5 g, Fiber 4.2 g, Protein 6.7 g, SaturatedFat 2.6 g, Sodium 524.8 mg, Sugar 0.9 g

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Sizzling Spinach Pakoda Food

ONION AND SPINACH PAKORA WITH CILANTRO CHUTNEY

PAKORA (INDIAN VEGETABLE FRITTERS)

SPINACH PIZZA QUESADILLAS

This simple five-ingredient dinner is special to me because my daughter and I created it together. You can make variations with other veggies you might have at home. It's a smart way to get kids to eat healthier. -Tanna Mancini, Gulfport, Florida

SARAH'S SPINACH SIDE DISH

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