These crisp and golden brown Onion & Spinach Pakoras are a delicious savoury start to any Indian-themed dinner party. They look fabulous and taste even better. A very popular Indian appetizer, especially in the North, Pakoras are often bought from street vendors who serve them steaming hot wrapped in a newpaper cone. Crisp and golden brown on the outside with a soft fragrant interior of finely chopped spinach, onions, fresh grated ginger, green chillies and an intoxicating combination of aromatic spices, the pakoras are blended together in a fine chickpea flour batter and flash fried at the last minute for an easy and outrageously delicious appetizer fit for a Maharajah. Onion & Spinach Pakoras Makes 12-16 pakoras 1 cup fresh spinach 1 cup chickpea flour 1 medium size onion, finely chopped 1-inch ginger, finely grated 1 green chili, seeded and finely chopped 1 tsp ground fennel seed 1/4 tsp red chili powder 1 tsp turmeric 1 tsp ground coriander 1 tsp cumin a pinch of asafoetida 2 tbsp sesame seeds 1/4 tsp baking powder 1/2 cup ice cold water, and more if necessary salt to taste oil for deep frying Remove the stems from the spinach. Wash, dry and finely chop. Add all the onion, ginger, green chili and all of the spices to the flour and mix well. Add 1/2 cup of ice cold water to make a fluffy smooth batter. Sprinkle the baking powder over this paste and mix lightly. Set aside for 15- 20 minutes. Heat oil for deep frying, until a drop of pakora mixture instantly floats to the top. Don’t let the oil smoke. Drop teaspoon-sized amounts of pakora mix into the oil until the surface is covered. Using a teaspoon gives a dumpling shape to the pakora, whereas dropping the dough from your fingers gives a more delicate, interesting shape. Stir and turn the pakora until they are lightly golden brown on all sides, about 4-5 minutes. Drain on paper towels and serve warm.
Crispy Onion Pakoda (Onion Pakora, Kanda Bhaji, Indian Onion Fritters) is one of the favorite Indian snacks during the monsoons or winter days. Make the best onion pakora using my easy recipe.
Simmered in an aromatic tomato gravy, this vegetarian spin on classic butter chicken will forever change the way you look at a can of chickpeas.
James Martin's Methi Chicken is a creamy Indian dish that combines oil, onion, chicken pieces, yogurt, and spices like coriander, cumin, and fenugreek for a flavorful dish. With a prep time of 10 minutes, it cooks in 40 minutes, serving 4.
Feast on the bold and beautiful flavors of Indian Cilantro Chicken. Every mouthful is a delightful symphony of fresh cilantro, zesty tomatoes, and exotic spices!
Rich, cosy and comforting, this old-fashioned savoury mince is Aussie comfort food at its finest! It is the perfect meal for busy nights; easy to batch cook and freeze, super versatile and ready in around 20 minutes. And it can be used as a base in a number of different dishes! Serve it over buttered toast, rice or mashed potatoes, or find more variations from the list below.
Easy Indian Butter Chickpeas
If you're looking for maximum flavour hotel style chicken tikka vindaloo is a great place to start.
Rich and tomatoey arancini with a gooey cheese filling, using Mutti Passata for a sweet flavour and velvety texture - and a luxurious touch.
Crispy Onion Bhajis make the perfect naturally gluten free and vegan snack or starter. Light, crispy, and completely moreish!
Chicken Madras is a delicious chicken curry that you can cook anytime & for any occassion with the homemade special Madras Curry Powder. This Chicken Madras tastes even better than any take out & you can cook it in an Instant Pot, slow cooker or stove top.
Pakoras, Bhajis, Fritters…. what do you call them? So many names, so many different types of veg you can add inside! Usually associated with Indian Cuisine, but we also make them in Zanzibar too.
Corn Chaat is a savoury Indian street snack made with spiced cooked corn, onion, tomato, chilli and coriander and topped with crunchy fried noodles. It is tangy and delicious and perfect for a light healthy meal.
This recipe covers pretty much all of our working-from-home lunch criteria: it’s cheesy, packed with greens and protein, and topped with hot sauce.
Indian-spiced roast chicken is juicy, delicious and perfect for family dinner served with fresh and cooling cucumber salad.
The best Potato Samosa recipe. Fluffy potatoes, Indian spices, chillies, ginger + garlic in a crisp, golden pastry crust. Easy and authentic!
Recipe video above. Vindaloo is a traditional Indian curry that's not for the faint hearted! Big, bold curry flavours. Deep, vibrant red colour. Chunks of beef slow cooked to fall apart perfection. And yep, it's spicy! For serious curry lovers, it's hard to top this. As with all curries, use fresh spices for the best results (yes, spices fade in flavour over time). And no, unfortunately this won't work in a slow cooker, pressure cooker or instant pot (Note 7).Serve with naan for mopping and yogurt for cooling. ** SPICE WARNING!!! Read Spiciness note below. **
From Food 52, although I have rewritten the directions based on our experience with the recipe.
This easy (and vegetarian!) South Indian fried rice recipe is packed with flavor — and gets a punch of protein from cashews.
This rich and creamy Caramelized Onion Dal is the perfect comfort food for a cold day! It is bursting with flavor from caramelized onions and whole spices which are tempered in oil! Serve with rice or flatbread for a delicious Indian meal. Glutenfree Soyfree Nutfree
Indian restaurant Dishoom’s gunpowder potatoes make a simple side with outstanding results. Serve as part of an Indian-inspired feast.
This easy saucier version of saag aloo is made with potatoes, spinach and lots of warm spices
