Preparation time: 20 minutes
Total time: 30 minutes
Makes 6 servings (about 30 pakoras)
Pakoras are a popular Indian street food, typically served fresh from the sizzling oil. Dip them in our sweet tamarind sauce for a crowd-pleasing appetizer. We recommend a trip to your local Indian market or online ordering for the tamarind concentrate or tamarind paste. Personalize the pakoras with your favorite curry mixture in place of the spices listed, or add your own favorite spice combinations.
• 2 small dates, pitted
• ¼ cup raisins
• ¾ cup water
• 1 to 2 teaspoons minced mild to medium chile, such as serrano or jalapeño
• 5 or 6 sprigs cilantro, stems and leaves coarsely chopped
• 2 teaspoons chopped fresh mint
• 1 tablespoon tamarind concentrate or 3 tablespoons tamarind paste
• ¼ teaspoon garam masala (see Tip, here)
• ⅛ teaspoon salt
• ¼ cup water
• 1 (½-inch) piece fresh ginger, peeled and sliced into rounds
• 1 medium onion, cut into thin half-moons
• 8 ounces baby spinach, coarsely chopped (4 to 5 cups packed)
• ¼ teaspoon salt
• 1 to 2 teaspoons minced mild to medium chile, such as serrano or jalapeño
• ½ teaspoon garlic powder
• ½ to 1 teaspoon ground cumin
• ½ to 1 teaspoon ground coriander
• ½ to 1 teaspoon ground turmeric
• ⅛ teaspoon cayenne pepper or other powdered chile (optional, for a spicier pakora)
• 1½ cups chickpea flour (see Tip, here)
• ½ teaspoon baking powder.
• ½ cup neutral-tasting oil, such as high-oleic safflower or avocado oil
Make the sauce: Place all the sauce ingredients in a wide-mouthed glass jar or cup that will fit an immersion blender without splashing. Blend until smooth. Taste and adjust the seasonings. Place a lid on the jar. For best results, set aside for at least 1 hour to allow the flavors to develop. The sauce will keep in the refrigerator for up to 2 weeks.
Make the pakoras: Place water and ginger into a wide-mouthed glass jar or cup that will fit an immersion blender without splashing. Blend, working the blender into the ginger until the pieces are finely shredded. Set aside.
Place the onion, spinach, and salt in a large bowl. Rub the vegetables together with your hands for a few minutes until the juices begin to release. Stir in the chiles, garlic powder, cumin, coriander, turmeric, cayenne (if using), and the pureed ginger mixture.
Combine the chickpea flour and baking powder. Add to the vegetable mixture and stir until the flour is evenly distributed and has been completely absorbed.
To panfry the pakoras, heat the oil in a 12-inch cast-iron skillet. To deep-fry, heat 2 to 3 inches of oil in a deep fryer, heavy-bottomed pot, or wok to 325 to 350°F. Drop about 2 tablespoons of the batter at a time into the hot oil, working in batches to avoid crowding the pan, and cook, turning, until golden brown on all sides. Use a slotted spoon to transfer the pakoras to a plate lined with paper towels or covered with a bamboo sushi mat to drain. Having the oil at the right temperature is the key to browning the pakoras without leaving them soggy, so be sure not to crowd the pan and take time to let the oil come back to temperature between batches (see Chef Dawn’s Tasty Tip here for more on deep-frying).
Keep the pakoras warm in the oven until ready to serve. Serve with the tamarind sauce for dipping.
Calories: 239 (with sauce)
Carbohydrate: 30 g
Protein: 7 g
Fat: 11 g
Calories: 23 (Tamarind sauce per tablespoon)
Carbohydrate: 6 g
Protein: 0 g
Fat: 0 g
Variations
For Phase 1, serve the pakoras without the tamarind sauce, or use your favorite Phase 1 sauce for dipping.