Ingredients
2 cups gram flour (besan)
10 ounces frozen chopped spinach, thawed
1 chopped onions
3/4 to 1 1/4 cup of water
SEASONINGS
2 teaspoons curry powder
1/2 teaspoon salt
Preparation
Sift the gram flour. Mix all the ingredients to make a smooth and thick (almost like dough) batter. Cover and let it stand for ½ hour. Add the curry powder and mix well. (You may chill the batter in the refrigerator for about 2 hours or more until it can be handled.) Mix in salt when ready to cook. Preheat oven to 400 degrees
Prepare a well-buttered baking pan.
For each pakora, scoop a heaped teaspoon of the batter onto the baking pan.
Bake for 8 minutes, then flip and bake for an additional 10 minutes.
Serve hot with any chutney. Variation: Add 1 cup corn kernels to the mixture for extra crispness. May also add ½ teaspoon baking soda to ensure softness.
