Moreish Pakoras
Ingredients
1x packet of Bibi’s Kitchen Moreish Pakoras.
1½ cups of english spinach or silverbeet (wash and dry thoroughly, then finely chop)
1x brown onion (finely chop)
Salt to taste
¼-½ cup of water
Rice bran oil (coconut or macadamia oil, if preferred) for frying.
Preparation
Place the contents of the Bibi’s Kitchen Moreish Pakoras packet into a large bowl.
Add salt to taste.
Add the chopped spinach (or silverbeet) and onion to the bowl. Mix thoroughly.
Add ¼ cup of water to the mixture to completely coat the vegetables. If the batter is too thick, then slowly add a little more water but avoid making the batter too runny.
Add 1 tablespoon of rice bran oil (or coconut, macadamia oil) to the mix to provide a shiny and smooth consistency.
Pan Frying
Place the oil in a frying pan or wok at medium heat. Test the oil by frying a tiny drop of the batter. It should fry at a steady pace.
When the oil is ready, scoop a heaped tablespoon of the batter and carefully slide it into the oil. Allow sufficient space in the pan to avoid overcrowding.
Cook each pakora both sides until golden.
Drain on kitchen paper. Ready to serve.
Serving Suggestions
Serve with yogurt, mint, tamarind chutney, or a sauce of your choice.
Makes an excellent meal in a wrap with salad.
Great party food.
Perfect for school lunches.
Storage
Seal in a freezer bag or container and freeze for up to one week. Defrost and heat in a frying pan without oil. Do not microwave.
Helpful Hints
The frying temperature is the key! If the oil is too hot, the vegetables won’t cook inside and the outside of the pakoras will burn. If the oil is not hot enough, the pakoras are soggy and greasy. If the temperature is just right, the pakoras are perfectly cooked and crispy.
Any vegetables of your choice can be added to the pakora mixture. For example, cauliflower, zucchini, cabbage, potatoes (grated and thoroughly dried), carrots, etc. all make tasty and moreish pakoras.