Spinach Pakoras

Ingredients

• 1 cup chickpea flour
• ½ cup water
• Hide ingredients for 1 tablespoon Garam Masala or curry powder 1 1 tablespoon Garam Masala or curry powder (opens in new tab) 1 tablespoon Garam Masala or curry powder
  • ¼ cup green or black cardamom pods
  • 1 tablespoon plus 1 teaspoon cardamom seeds
  • 2 tablespoons cumin or black cumin seeds
  • 2 tablespoons black peppercorns
  • Two 2 ½- to 3-inch cinnamon sticks, broken into shards
  • 1 tablespoon whole cloves
  • (2 mace blades)
  • 1 teaspoon grated or ground nutmeg
  • Two 2 ½- to 3-inch cinnamon sticks
  • ½ whole nutmeg
  • 2 tablespoons coriander seeds
  • 1 tablespoon cumin seeds
  • 8 green cardamom pods
  • 1 teaspoon whole cloves
  • 1 teaspoon black peppercorns
  • 1 teaspoon fennel seeds
  • 2 teaspoons ground ginger
  • 2 bay leaves, crumbled

  Sub-recipe steps

  1. Place inside a thin, folded kitchen towel and smash with a rolling pin or a heavy skillet until lightly crushed: ¼ cup green or black cardamom pods
  2. Collect the cardamom seeds and discard the pods. Alternatively, use: 1 tablespoon plus 1 teaspoon cardamom seeds
  3. Combine the seeds in a spice grinder with: 2 tablespoons cumin or black cumin seeds; 2 tablespoons black peppercorns; Two 2 ½- to 3-inch cinnamon sticks, broken into shards; 1 tablespoon whole cloves; (2 mace blades); 1 teaspoon grated or ground nutmeg
  4. Grind the mixture to a powder. Store in an airtight container.
  5. About ⅓ cup
  6. This blend is heavier on warm spices: cinnamon, cloves, and ginger. Add ½ teaspoon or so to dishes like Chana Masala, Palak Paneer, or Spinach Pakoras.
  7. Place inside a thin, folded kitchen towel and crack into pieces with a rolling pin or a heavy skillet: Two 2 ½- to 3-inch cinnamon sticks; ½ whole nutmeg
  8. Place a large skillet over medium heat and add the cinnamon and nutmeg pieces along with: 2 tablespoons coriander seeds; 1 tablespoon cumin seeds; 8 green cardamom pods; 1 teaspoon whole cloves; 1 teaspoon black peppercorns; 1 teaspoon fennel seeds
  9. Toast, stirring frequently, until the spices are fragrant and browned. Transfer to a plate to cool completely. Fish out the cardamom pods, crack them open by pounding them under the side of a knife. Collect the seeds within, and discard the pods. Place the seeds in a spice grinder along with all the other toasted spices. Add: 2 teaspoons ground ginger; 2 bay leaves, crumbled
  10. Grind into a powder.
• ½ teaspoon salt
• (¼ teaspoon asafoetida)
• 2 cups packed spinach (about 4 ounces), well washed and coarsely chopped
• ½ cup finely chopped red onion
• 1 serrano pepper, seeded and minced
• 1½ inches vegetable oil
• Hide ingredients for Cilantro-Mint Chutney, Tamarind Chutney, or Raita 1 Cilantro-Mint Chutney, Tamarind Chutney, or Raita (opens in new tab) Cilantro-Mint Chutney, Tamarind Chutney, or Raita
  • 1 cup lightly packed fresh mint leaves
  • ½ cup lightly packed fresh cilantro leaves
  • ½ cup coarsely chopped onion
  • 3 green onions, coarsely chopped
  • 3 jalapeño peppers, seeded and coarsely chopped
  • 2 garlic cloves, coarsely chopped
  • 3 tablespoons water
  • 2 to 3 tablespoons lemon juice, to taste
  • ¼ teaspoon salt

  Sub-recipe steps

  1. Combine in a food processor or blender: 1 cup lightly packed fresh mint leaves; ½ cup lightly packed fresh cilantro leaves; ½ cup coarsely chopped onion; 3 green onions, coarsely chopped; 3 jalapeño peppers, seeded and coarsely chopped; 2 garlic cloves, coarsely chopped; 3 tablespoons water; 2 to 3 tablespoons lemon juice, to taste; ¼ teaspoon salt
  2. Puree, stopping to scrape down the sides as needed. Cover and refrigerate for up to 3 days.