Pea Pakoras with Coriander Raita

Recipe Categories : | Peas | Side Dishes | Spinach | MAIN INDEX |

Preparation Time : 25 mins. Cooking Time : 15 mins. Serves : about 22

Ingredients :

• 1½ cups (225g) besan flour (chickpea flour)
• ½ tspn bicarbonate of soda
• ¾ cup (180ml) water
• 2 tspn vegetable oil
• 2 cloves garlic, crushed
• ½ tspn ground turmeric
• ½ tspn cumin seeds
• 1 tspn ground cumin
• ½ tspn dried chili flakes
• 1 tbsp coarsely chopped fresh coriander
• 1 cup (150g) shelled fresh peas
• 2 green onions ( green shallots), finely chopped
• 40g baby spinach leaves, shredded coarsely
• salt and pepper
• vegetable oil, for deep-frying, extra
  for Coriander Raita
• 1 cup (280g) Greek-style yogurt
• 1 cup firmly packed coarsely chopped coriander
• ½ tspn ground cumin

Preparation and Cooking Instructions :

1. Sift flour and soda into a medium bowl ; whisk in water to form a smooth batter.
2. Heat oil in small saucepan ; cook garlic and spices, stirring, until fragrant. Add to the batter mixture with coriander, peas, onion, spinach and salt and pepper to taste ; mix well.
3. Heat the extra oil in a large saucepan or wok, drop level tablespoons of the mixture in batches into the hot oil ; cook for about 5 minutes or until browned lightly. Drain on absorbent paper.
4. For Coriander Raita : Meanwhile, blend the yogurt, coriander and cumin until mixture is smooth.
5. Serve pakoras with coriander raita.