Spinach corn pakoras Recipe

Cooking Directions

• STEP 1.In a mixing bowl, combine chopped spinach, boiled corn kernels, gram flour, rice flour, ginger-garlic paste, green chili paste, turmeric powder, red chili powder, garam masala, and salt.
• STEP 2.Mix well to form a thick batter. Add water if needed to adjust the consistency.
• STEP 3.Heat oil in a deep pan or kadai for frying. Drop spoonfuls of the batter into the hot oil and fry until golden brown and crispy.
• STEP 4.Remove the pakoras from the oil and drain excess oil on a paper towel.
• STEP 5.Serve hot with mint chutney or ketchup. Enjoy these crispy and flavorful spinach corn pakoras!

Cooking Tips

• Make sure to squeeze out any excess water from the spinach before adding it to the batter. This will prevent the pakoras from becoming soggy.
• You can add finely chopped onions or grated cheese to the batter for extra flavor and texture.
• For a healthier version, you can also bake the pakoras in the oven instead of deep-frying them. Preheat the oven to 180掳C (350掳F) and bake for 15-20 minutes or until crispy.

Storage and Serving

• Spinach corn pakoras are best enjoyed immediately after frying, as they tend to lose their crispiness over time.
• If you have any leftovers, you can store them in an airtight container in the refrigerator for up to 2 days.
• To reheat the pakoras, preheat the oven to 180掳C (350掳F) and bake for 5-10 minutes or until heated through and crispy.