Spinach Pakoras with Yoghurt Dip
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Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Ingredients
for
4
- For the dumplings
- 18 ozs Spinach
- 1 ½ cups Chickpea flour (gram)
- 1 ½ cups all-purpose flour (more if needed)
- 1 small onion (finely chopped)
- 3 cloves garlic cloves (crushed)
- 1 tsp ground Cumin
- 1 tsp ground cilantro
- ½ tsp Turmeric
- 1 pinch salt
- vegetable oil (for frying)
- For the dressing
- 2 cups plain Yogurt
- 2 cloves garlic cloves (crushed)
- 2 Tbsps lemon juice
- 1 small, unwaxed lemon (finely grated zest)
- 1 Tbsp chopped parsley
- 1 Tbsp chopped Dill
- 2 Tbsps chopped mint
- salt (to taste)
Preparation steps
1.
For the dumplings: cook the spinach in a tightly covered pan with just the water that clings to the leaves for a few minutes until wilted. Remove from the heat and drain well, squeezing out the excess water with your hands.
2.
Chop the spinach and put into a bowl with the remaining dumpling ingredients. Mix well to a soft dough. Add a little more flour if it is too wet, or a little water if too dry.
3.
Shape the mixture into small balls.
4.
Heat the oil in a frying pan to cover the base of the pan and cook the dumplings gently, a few at a time for about 3 -4 minutes on each side until lightly browned. Drain on absorbent kitchen paper.
5.
For the dressing: whisk together all the ingredients and place in a serving dish. Sprinkle with the chives and dill.
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