Revitalizing Spinach and Mushroom Pakoras

Allergens

Wheat (gluten)

Ingredients

• 2 cups fresh spinach, chopped
• 1 cup button mushrooms, sliced
• 1 cup chickpea flour (besan)
• 1/4 cup water
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp turmeric
• Salt, to taste
• 1/2 tsp chili powder (optional)
• Oil for frying

Instructions

1. In a large bowl, combine the chopped spinach and sliced mushrooms.
2. In another bowl, mix together the chickpea flour, water, cumin, coriander, turmeric, salt, and chili powder (if using).
3. Pour the wet mixture over the spinach and mushrooms, gently stirring until well combined.
4. Heat oil in a deep frying pan over medium high heat.
5. Carefully drop spoonfuls of the spinach and mushroom mixture into the hot oil, cooking in batches to avoid crowding.
6. Fry until golden brown and crispy on all sides, then remove from the pan using a slotted spoon and place on a paper towel lined plate to drain excess oil.
7. Serve immediately with your favorite low carb dipping sauce or chutney.

Chef’s Insight

Adding a pinch of asafoetida to the batter can help reduce the bitterness of the spinach.

Notes

Adjust the spice level according to your preference by altering the amount of chili powder used.