I rarely take no for an answer. But, after trying my hand at making spinach pakoras (chickpea fritters) two weeks ago, I was determined never to do it again. Ever. Yes, it really, truly came out that bad. It was so bad that my husband came back from a night of drinking with work colleagues ravenous and refused to try a bite. Yes, folks. That bad. That first batch ended up trashed.
I’ve grown up taking the typical Punjabi appetizer for granted. Everyone around me, from my mom to my mother-in-law to all my aunts in India, knows how to make them so intuitively that it seems seamless and like something I should be able to whip up in seconds, as they do. A couple years ago, I asked my two aunts in Chandigarh (India) to show me how to successfully make pakoras.
They thought it was hilarious that I expected complication. We went to the kitchen in the back of our old family home in Sector 9-D, and Mamiji started prepping the besan (chickpea flour). “See,” she said. “You just mix a little water into it and blend it with your hand. You don’t want too much water. Then, chop up your spinach, onion, and chiles, and put it in your batter. Be sure to fry it twice.”
My first mistake was trying to make them with frozen spinach – one family member’s suggestion. Though it works really well for her, she may have forgotten to tell me to drain the frozen spinach really, really well before frying them up. It’s no fun to have water hit oil, and what resulted was an oily, heavy glop of chickpea flour and green goop. It landed in the trash with a thud. And that’s when the mild depression set in.
I’m not used to failing this miserably with recipes. And when I do – it hurts. To the point in this case that I put up a mental block against trying the recipe again. But the next book deadline looms near, and I had to get over this one and fast.
Instead of frozen, I used fresh spinach. And, was careful to mix the chickpea flour with warm water rather than cold. Huge difference! I’ve made the mistakes, so you can make these perfectly every time. Can’t wait to hear how it all turns out.
Makes: 17 – 20 pieces
Tools: Pan for deep-frying
The oil should be about 350°F, not much more than that. If you feel like your pakoras are frying up too quickly, then turn the heat down a bit. You don’t want them to cook on the outside and then remain uncooked on the inside. You can also make up a batch and keep them in the oven on the warm setting to serve later. If you want to mix it up, try other veggies like thinly sliced onion rings, potatoes, and even cauliflower.
Besan – the chickpea flour found in Indian grocers – is made from black chickpeas and not the white or garbanzo beans you may be used to. It has a different consistency than the chickpea flour found in most mainstream grocers, which I prefer. However, if you are going this route because you have to be gluten-free for health reasons and have Celiac Disease, please purchase your chickpea flour from a reliable source. The Indian sources are not yet able to guarantee wheat-free production facilities.
[[ recipeID=recipe-2mql2k69p, title=Stovetop: Spinach Pakoras, Chickpea Fritters ]]
Comments will be approved before showing up.
by Anupy Singla, Indian As Apple Pie
Servings: 20 pieces
Keywords: Indian Recipes, pakora
The oil should be about 350°F, not much more than that. If you feel like your pakoras are frying up too quickly, then turn the heat down a bit. You don’t want them to cook on the outside and then remain uncooked on the inside. You can also make up a batch and keep them in the oven on the warm setting to serve later. If you want to mix it up, try other veggies like thinly sliced onion rings, potatoes, and even cauliflower.
Besan – the chickpea flour found in Indian grocers – is made from black chickpeas and not the white or garbanzo beans you may be used to. It has a different consistency than the chickpea flour found in most mainstream grocers, which I prefer. However, if you are going this route because you have to be gluten-free for health reasons and have Celiac Disease, please purchase your chickpea flour from a reliable source. The Indian sources are not yet able to guarantee wheat-free production facilities.
Thanks for sharing our website with your friends and family!
Lindy Lou
February 07, 2022
Thanks for sharing.;your delicious recipe. All your hints were invaluable, they turned out wonderfully! I made 15, kept them warm in the oven, served them with fresh coriander leaves sprinkled over, and side bowl of sweet chilli sauce. A great hit with everyone! Thank you!