Crispy Spinach Cashew Pakoras

Ingredients

Oil

for deep frying

Water

as needed

Salt

1 teaspoon

Red chili powder

1 teaspoon

Turmeric powder

1/2 teaspoon

Coriander powder

1 teaspoon

Cumin seeds

1 teaspoon

Garlic

2 cloves, minced

Ginger

1 inch piece, grated

Green chili

1, finely chopped (adjust to taste)

Onion

1 small, finely chopped

Rice flour

1/2 cup

Chickpea flour (besan)

1 cup

Cashews

1/2 cup, roughly chopped

Spinach

2 cups, chopped

Instructions

1. In a large mixing bowl, combine the chopped spinach, cashews, chickpea flour, rice flour, onion, green chili, ginger, garlic, cumin seeds, coriander powder, turmeric powder, red chili powder, and salt. Stir well to combine all the ingredients.
2. Gradually add water, a little at a time, mixing until you achieve a thick batter consistency that coats the vegetables.
3. Heat oil in a deep frying pan or kadai over medium heat until it reaches around 350°F (175°C). To test, drop a small amount of batter into the oil; it should sizzle and rise to the surface.
4. Using a spoon or your hands, drop spoonfuls of the batter into the hot oil, ensuring not to overcrowd the pan. Fry in batches until golden brown and crispy, about 4-5 minutes.
5. Remove the pakoras from the oil with a slotted spoon and drain on paper towels to absorb excess oil.
6. Serve hot with green chutney or tamarind sauce for dipping.