Spinach and Onion Pakoras with Pear and Mint Chutney

  • Yield : 16 to 20 pakoras
  • Prep Time : 10m
  • Cook Time : 20m
  • Ready In : 30m
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  • 2 cups chickpea flour
  • 1 cup chopped spinach leaves
  • 1 cup yogurt
  • 1 tablespoon ground cumin
  • 1 tablespoon ground coriander
  • 1 tablespoon dried fenugreek leaves, crushed with hands
  • 1 large onion, sliced thinly
  • Salt
  • 2 cups vegetable oil, for frying
  • Pear and Mint Chutney, recipe follows
  • 2 tablespoons grapeseed oil
  • 1 medium onion, finely chopped
  • 1 teaspoon cardamom seeds
  • 1 teaspoon fennel seeds
  • 2 extra-ripe pears, peeled, cored and chopped, such as Anjou or Bartlett
  • 1 cup chopped fresh mint
  • Pinch of salt


Step 1

Place the chickpea flour, spinach, yogurt, 1/2 cup water, cumin, coriander, fenugreek and onions into a large bowl. Season with salt and stir until well combined.

Step 2

Pour the oil into a large pot with a heavy bottom and heat to 350 degrees F. 

Step 3

Carefully drop tablespoons of the batter into the hot oil and fry, in batches, until they rise to the surface and are golden brown, 3 to 5 minutes. Drain on a rack lined with paper towels and sprinkle with a little salt. 

Step 4

Serve the pakoras with the Pear and Mint Chutney.

Step 5

Place a skillet over medium-high heat and add the oil. When hot, add the onions and cook until very soft, about 3 minutes. Add the cardamom and fennel seeds and cook for 30 seconds. Set aside. 

Step 6

Put the pears into a food processor along with the mint and onion mixture. Season with some salt, and then puree until it has a smooth but slightly chunky texture. Store in an airtight container in the refrigerator.

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