Crisp Onion, Potato and Spinach Pakora with Green Chutney
Inspired by techniques from America's Test Kitchen and NYT Cooking.
Sliced onion, grated potato and spinach are tossed with spices and salt, squeezed to release their juice, bound with besan and cornflour and fried at 185 °C.
None of the 14 major EU allergens. Always check the labels of the products you use.
Method
- 1
Season the vegetables. Toss the vegetables with the chilli, spices and salt and squeeze for 45 seconds until they soften.
- 2
Bind. Stir in the besan, cornflour and baking powder, then just enough water to make a sticky mass.
- 3
Make the chutney. Blend the coriander, mint, chilli, lime, sugar, salt and water.
- 4
Heat the oil. Heat 4 cm of oil to 185 °C.
- 5
Fry. Fry heaped spoonfuls, 5 at a time, for 1.5-2 minutes a side until deep golden.
- 6
Serve. Drain and serve hot with the chutney.
Storage
Best fried and eaten the same day. Cool leftovers, refrigerate within 2 hours and eat within 2 days, re-crisped in a 200 °C oven for 6-8 minutes until piping hot.
Equipment
- large mixing bowl
- small bowl
- deep heavy pan or Dutch oven
- cooking thermometer
- 2 tbsp
- slotted spoon
- wire rack over a tray
- small blender
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 259 kcal |
| Protein | 7.2 g |
| Carbohydrate | 32 g |
| of which sugars | 5.8 g |
| of which free sugars | 1.1 g |
| Fat | 12 g |
| of which saturates | 1 g |
| Fibre | 5.1 g |
| Salt | 1.19 g |
Protein per 100 kcal
2.8 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
