You've probably had some sort of pakora if you are an Indian food fan. I love this fried vegetable appetizer, and this is my take on it.
1 Small russet potato
1 medium sweet potato
1 medium Onion
1 cup baby spinach cut into strips
1 medium carrot, cut into strips (optional)
1 1/4 cup besan (chickpea) flour
3/4 cup water
3/4 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon curry powder
oil for frying (I use corn oil)
Begin by peeling both potatoes, and cutting them lengthwise into they are the size of shredded carrots. Every piece should be about 2 inches long and very thin. Cut the onion and carrots the same way, into thin strips.
Add both the potatoes, onion, carrot, spinach, besan flour, curry powder, water, salt, and pepper to a bowl. Mix it all together.
Add about an inch of oil to a pot, and heat to medium high. Take a large spoon of the pakora mix, and add it to the oil carefully, making sure to level it in the pot so its all one thickness.
Cook for about 2 or 3 minutes, until crispy and brown. Flip the pakora and fry on the other side for an addition to 2 minutes. Once golden brown all around, remove from oil and let it drain on paper towels.
Serve immediately with Indian chutney or hot sauce.
1 Small russet potato
1 medium sweet potato
1 medium Onion
1 cup baby spinach cut into strips
1 medium carrot, cut into strips (optional)
1 1/4 cup besan (chickpea) flour
3/4 cup water
3/4 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon curry powder
oil for frying (I use corn oil)
Begin by peeling both potatoes, and cutting them lengthwise into they are the size of shredded carrots. Every piece should be about 2 inches long and very thin. Cut the onion and carrots the same way, into thin strips.
Add both the potatoes, onion, carrot, spinach, besan flour, curry powder, water, salt, and pepper to a bowl. Mix it all together.
Add about an inch of oil to a pot, and heat to medium high. Take a large spoon of the pakora mix, and add it to the oil carefully, making sure to level it in the pot so its all one thickness.
Cook for about 2 or 3 minutes, until crispy and brown. Flip the pakora and fry on the other side for an addition to 2 minutes. Once golden brown all around, remove from oil and let it drain on paper towels.
Serve immediately with Indian chutney or hot sauce.
