Onion/Spinach Pakoras

Sam's sister got him this "Indian Street Food" book that is very, very tasty and most recipes can be veganized without too much trouble. The book is by a photographer, and I didn't read enough of it to see where she got the recipes. The pictures are great as well as the recipe.

We adapted the pakora recipe as follows:

-bag of frozen spinach, thawed
-onion large onion, coarsely chopped
-1.5 c. chick pea flour
-1/2 tsp baking powder
-2 t. chili powder (to taste)
-1 t. salt
-1 t. curry powder
-dash of cayenne to taste
-water
-vegetable oil for frying

mix the flour, seasonings, baking powder together. Add water until it is the consistency of cake batter (runny). Preheat the frying oil in a small pot over low-medium heat (depending on your stove... ours seems to be directly connected to the earth's core so we have to set it very very low since magma is very hot). Test the oil by dipping an onion in the batter and then holding it in the oil. It should sizzle around the edges immediately. Take some spinach and onion, about a pingpong ball size, and coat it in the batter. Drop it in the oil and fry for 3-4 minutes until golden brown.

The biggest challenges were getting the dough on the inside to cook thoroughly. if yours are raw in the middle, try 3 things: 1) reducing the heat on the oil, 2) making your pakoras a bit smaller, 3) watering down your batter a bit.

We dipped our in Sri Rocha with some curry powder and garlic salt mixed in.