Ingredients:
2 large potatoes grated (shredded)
45g (1 1/2 cups) spinach, washed and chopped
1 large onion, thinly sliced
125g (1 cup) besan/gram/chickpea flour
1 tsp ginger-garlic paste
4 green chillies chopped
1/2 bunch fresh coriander (cilantro), chopped
1 tsp chilli flakes
1 tsp chilli powder
Sea salt to taste
1/2 tsp turmeric powder
1/2 tbs ground coriander seeds
1 tsp ground cumin seeds
1/2 tbs anardana powder
1/2 tsp garam masala
1 tsp oil
Mustard oil, for frying
Method:
In a mixing bowl, combine the potatoes, with the spinach and coriander leaves (cilantro). Stir in the onions, green chillies and ginger-garlic paste.
Scatter over the anardana, ground coriander and ground cumin along with the chilli flakes, salt and chilli powder. Stir well to combine.
Finally add the turmeric and mix well. Scatter over and combine in just enough of the besan (chickpea flour) to bind everything together.
Stir in the oil and then add just enough water, if required, to yield a thick batter.
Heat mustard oil in a large, deep, frying pan (it should be deep enough to come at least half way up the sides of the pakoras). Once hot, shape the batter into pakoras then add to the hot oil. Cook for about 2 minutes until golden brown then flip over and cook for 2 minutes on the other side.
Drain on kitchen paper as you cook the next batch.
Serve hot, accompanied by your favourite raitas and chutney.
