Spinach Pakora
Mixed vegetable pickles are a tangy and spicy condiment made by preserving a variety of fresh vegetables in a flavorful blend of spices, oil, and sometimes vinegar or lemon juice. Common vegetables include carrots, cauliflower, green beans, and radishes. These pickles add a crunchy texture and zesty kick to meals and are especially popular in South Asian cuisines, including Nepal, where they’re called “achar.
30min
Easy
Not spicy
Ingredients
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Preparation
Rinse the spinach leaves several times and drain well.
Finely chop the green chilies.
Chop the spinach leaves, the coriander, and the onions.
In a bowl, combine the chickpea flour, the rice flour, the small green chilies, the garlic paste, the ginger paste, the salt, the cumin powder, the red chili powder, the garam masala, the spinach leaves, the onions, and the coriander leaves.
Add water one tablespoon at a time and mix until you have a thick paste.
Let it rest for 10 minutes.
Pour the sunflower oil into a frying pan and heat it.
When the oil is moderately hot, use a spoon to add all the spinach to the oil.
Let them fry until they are golden brown and crispy. You can turn them over.
Remove them from the oil and place them on absorbent paper.
Ready! Enjoy! Serve with chutney and salad of your choice.
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