Indulge in the delightful crunch and savory flavors of our Stuffed Spinach Pakoras, a Ramadan special recipe that's sure to become a family favorite. These aren't your average pakoras; we're elevating the classic with a delicious potato and spice filling nestled within tender spinach leaves, then expertly encased in a crispy chickpea batter. The perfect balance of textures and tastes makes them irresistible, a delicious appetizer or snack to share during festive gatherings. Imagine the satisfying contrast of the soft, spiced potato against the crisp, golden-brown exterior – a true culinary masterpiece waiting to be discovered.
This Ramadan, surprise your loved ones with these elevated pakoras, a unique twist on a timeless favorite. Ready to create this culinary delight? Let's dive into the step-by-step instructions and unlock the secrets to perfectly crispy, deliciously stuffed spinach pakoras.
Tools Needed
- Potato Masher
- Pan
- Napkin or Tissue Paper
Ingredients
- Spinach
- Potatoes: 2 medium
- Salt: 1/2 teaspoon + 1 teaspoon
- Red Chili Powder: 1/2 teaspoon + 1 teaspoon
- Garam Masala Powder: 1 teaspoon
- Chaat Masala: 1 teaspoon
- Green Chili: 1
- Coriander: a handful
- Gram Flour: 1 1/2 cups
- Corn Flour: 2 tablespoons
- Turmeric Powder: 1/2 teaspoon
- Roasted Crushed Coriander: 2 teaspoons
- White Cumin Seeds: 1 teaspoon
- Oil
Step-by-Step Instructions
Step 1. Prepare the Ingredients
- Wash spinach thoroughly, remove stems, and dry the leaves using a napkin or tissue paper.
- Boil potatoes with salt until soft, then mash them.
- Add salt, red chili powder, garam masala, chaat masala, chopped green chili, and coriander to the mashed potatoes. Mix well.
- Combine gram flour, corn flour, salt, red chili powder, turmeric powder, roasted crushed coriander, and white cumin seeds.
- Add water gradually to the batter to achieve a thick, yet pourable consistency.
Step 2. Assemble and Coat the Pakoras
- Take a spinach leaf, place a spoonful of potato stuffing in the center, and top with another spinach leaf.
- Dip the stuffed spinach pakora into the batter, ensuring it's fully coated.
Step 3. Fry the Pakoras
- Heat oil in a pan over medium heat. Carefully place the coated pakoras in the hot oil.
- Fry the pakoras, turning occasionally, until golden brown and crispy (about 5-6 minutes).
Step 4. Drain and Serve
- Remove the pakoras from the oil and place them on a paper towel to drain excess oil.
Read more: Crispy Chilli Chana Recipe: Restaurant-Style Crunchy Chickpeas
Tips
- Adding corn flour makes the pakoras extra crispy.
- Adjust the amount of salt and chili powder according to your taste preference.
- You can also fry plain spinach leaves dipped in the batter for a delicious variation.
Nutrition
- Calories: approximately 450-550
- Fat: 20-25g
- Carbs: 60-70g
- Protein: 8-10g
FAQs
1. Can I make the pakoras ahead of time?
It's best to fry the pakoras just before serving to maintain their crispiness. However, you can prepare the spinach and potato filling, and even the batter, a few hours in advance and store them separately in the refrigerator.
2. What can I substitute for the potatoes in the filling?
You can experiment with other vegetables like carrots, peas, or even paneer (Indian cheese) for a variation on the stuffing. Just ensure they are finely chopped and cooked before adding them to the spinach.
So there you have it – a recipe for crispy, flavorful spinach pakoras that are sure to impress your family and friends. This Ramadan, enjoy the delightful combination of textures and tastes, making this a truly memorable treat. Happy cooking and happy Ramadan!