Spinach Pakoras with Yoghurt Dip
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Ingredients
for
- 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.
Fall Favorites
Get Fit!
Simple, But Good
Weeknight Dinners
Related Recipes
App Download
Recipe of the Day
Popular Cookbooks
Video of the Week
Current Recipe Search
