Corn Flour Spinach Onion Pakora | Special Corn Flour Spinach Onion Deep Fried Fritters
Dull rainy days always make me feel a bit down…can’t go out since it’s too wet and cold and staying in can get boring. That’s when these totally scrumptious, delicious and quick preparing Corn Flour Spinach Onion Pakoras (fritters) come handy. I’m not one to always deep fry, but some things just taste much better when deep fried ….like Pakora! 🙂 Enjoy these divine little fritters with your favorite sauce and a cup of tea (chai) and trust me ….the rainy day blues will disappear.
Corn Flour Spinach Onion Pakora are sinfully delicious little fritters made in a combination of corn flour, besan (gram flour), spinach, onion and flavored up with a combination of dried spices and deep fried till nice and golden brown.
Pakoras are really famous in Northern Indian, they’re made in many different variations of vegetables, spices, veg or non-veg and batters. Normally, all pakoras are deep fried till nice and golden brown and served as a snack or appetizer. They are considered to be a quick fast food item and are very regularly found sold on side street food trolley, in restaurants and grocery stores.
I won’t say that these are a healthier version since I’m using yellow corn flour, but yes ! one thing for sure that they taste awesome. The combination of yellow corn flour, besan, spinach, onion and spices is a total WOW!. I’ve made different pakoras before that are either completely traditional Gujarati or traditional Punjabi.
In a mixing bowl, add corn flour, besan, green chili paste, ginger-garlic paste, baking powder, kesoori methi, salt to taste, red chili powder, turmeric, oil and combine all together. Then add in chopped spinach, onion and coriander leaves; mix well by adding in very little water at a time to create a smooth flowing batter of medium consistency. (Spinach releases water)
Heat a frying pan with oil while the Corn Flour Spinach Onion Pakora batter gets ready.
When the oil is medium hot ;test by gently sliding a little dough in the oil and it should rise to the top almost immediately. Drop spoonful of the batter in medium hot oil and fry the pakoras till golden and crisp.
Mumbai Style Green Chutney : How to make a Quick & Easy Mumbai Style Green Chutney
This very popular Mumbai Style Green Chutney adds a very special zing to any recipe, but it especially goes well with sandwiches which are commonly found on the roadsides of Mumbai. Many street-side vendors in Mumbai prepare this special chutney on a daily base to serve up with Sandwiches, Khaman Dhokla, White Khatta Dhokla, Chaat, Ragda Patties and many more favorite dishes. This chutney goes very well with many snacks as an excellent condiment. The best part of this absolutely tasty delicious chutney is that it’s super quick and easy to make.
Chutney is a very common condiment that is made in my house on a regular base. Chutney is so versatile and can be made in many different flavors and textures. I’ve posted previously some other famous Green Chutneys like Green Coriander Chutney and Mint Coriander Chutney that are also very delicious and easy to make. The basic four ingredients of this chutney “Coriander (Dhania)”, “Spinach (Palak)”, “Green Garlic” ( hara lehsun) and Green Chili (Hari Mirchi) is what gives it that gorgeous vibrant green color.
Many of the greens here that I’ve use in this chutney are straight from my garden. Green Garlic is one of the most easiest herbs to grow in any garden, Once planted into the garden or in a planter …they keep growing year after as long as you take care of the herb. I like to use Green Garlic in many of my dishes ….whether it’s Indian or Western I like to add this green herb to enhance the flavor cause it has a very mild flavor and the aroma is Devine from the green garlic. Green Garlic is seasonal so when in season I like to use it as much as possible and also freeze some for non-seasonal times.
Did you know that Green Garlic also multiplies the health benefits of garlic? It’s healthy and low-calorie it helps boost the immune system, source of Antibiotic, Rich in Iron, Good for the Heart. Many more helpful tips on Green Garlic can be found here “Amazing Health Benefits of Green Garlic”.
Mumbai Style Green Chutney is also perfect for marinating paneer and grilling it for wraps or sandwiches. Impress your guest with this super easy and quick chutney and serve it up as a dip or spread with favorites like Pakora, Samosa, Methi Kela Na Bhajiya, Mini Cucumber Sandwiches, Vada Pav or Chaat.
Mint Coriander Chutney | How to make quick and easy Mint Coriander Chutney Recipe
This week I’ll be sharing some different chutney recipes that are super quick and easy to make. In one of my previous post I had shared an easy quick recipe for Green Coriander Chutney which is one of my all time favorite. Mint Coriander Chutney is also another super fast and quick chutney to whip up. Coriander and Mint are also always available in supermarkets and now with summertime in a lot of our gardens. Like me!
Besides, cooking I also enjoy gardening fresh flower, herbs and vegetables. Coriander also known as dhania or Cilantro is one of the first things that are planted in the garden, at least in my garden (won’t lie only when the garden is fully ready) …..coriander needs to be harvested soon as the frost is gone …. where I live in Canada it snows for a few months so about April is when the seeds need to be on the ground or potted to have fresh coriander by end of May to June.
I’ve also got Mint in my garden that grows year after year and in huge lots. This year I’ve potted in a huge pot so ….I can hand pick it anytime and to avoid it from spreading all over the garden like a wild fire. Mint also comes in many different types, flavor and scent. I’ve planted the “Spearmint” this mint originated from Asia and is very aromatic. Spearmint can be used in many different form like fresh, frozen or dried. Fresh Spearmint taste the best in “Chai” desi Indian Tea.
Mint Coriander Chutney is one of those things that is a must in the refrigerator. It’s a very flavorful, aromatic, tangy and spicy chutney that goes well with many different dishes as a side condiment, spread or dip. Mint Coriander Chutney and Green Coriander Chutney goes well with samosa, parathas, dhokla, khaman or even pakora. It can be used has a spread on sandwiches.
Mumbai (also known as “Bombay”) a city that never sleeps, a home to millions of street vendors and a city where the best dishes are found on the city streets. Some of the most famous street foods are pav bhaji (spicy mashed vegetables with toasted/buttery buns), vada pav (just like a veggie burger excluded the cheese/veggies),bhel puri, pani puri and gola. Many of the dishes found on the streets are sweet, sour or really spicy a balance of the perfect taste. Majority of the street food is also vegetarian. I have to admit on my second visit to India, when I saw the street food and the way it was being made I was very skeptical on eating the food. I was always thinking “what if” this happens or “what if that” but finally I couldn’t resist and caved in and indulged into this awesome street food. What an experience ? Loved it !
I know the sound of Bhaji …may not excite you right away to make this recipe, but trust me if your anything like me and love pav bhaji then your going to love this. The tangy taste of tomatoes/onions and garlic sautéed in dollops of butter, masala, fresh coriander leaves and lots of mashed vegetables is close to impossible to avoid. I’ve also heard that now a days the bhaji sold in restaurants come in many different varieties like Cheese Pav Bhaji, Paneer Pav Bhaji, Khada Pav Bhaji.
Well, this recipe came to me when I realized that I didn’t have any pav (buns), but had all the vegetables to make the bhaji. So, that’s when I thought of the Bhaji Paratha and this was a great way to get all the flavors of bhaji into the paratha. These parathas can be eaten for breakfast, lunch or dinner and also a great lunch box tiffin idea. If you have kids that are picky eaters then this would absolutely be a great idea.
1 big green capsicum diced into small cubes and de –seeded
½ cup carrots diced into small cubes
½ cup green bean cut into small pieces
2 medium sized potatoes peeled and cut into small cubes
½ cup green peas
1 cup cauliflower florets
1 cup water
4 medium sized tomatoes
1.5 tbsp ginger-garlic paste
2 onions finely chopped
2 tbsp pav bhaji masala powder
1 and ¼th tbsp kashmiri red chili powder or as required
1 tsp red chilli powder
a pinch of asofoetida (hing)
1 tsp turmeric powder
1 tsp coriander powder
2-3 springs of coriander leaves chopped finely
Salt to taste
Pressures cook the potatoes, green peas, cauliflower, carrot and green beans. Add a very small amount of water and let it pressure cook for 2-4 whistles. Until soft and tender.
Mash the vegetables with the help of masher and keep aside.
Take a heavy bottomed pan place on medium high heat. Add oil once hot add jeera and asofoetida sautéed for half a minute. Now add in onion and cook for 2 minutes until onions turn pinkish color. Keep stirring.
Add chopped tomatoes and ginger-garlic paste. Keep stirring and allow them to cook for 2-3 mins until tomatoes are cooked and raw smell of ginger/garlic is gone.
Now add in all the masalas: pav bhaji masala, Kashmiri red chili powder, turmeric powder, red chilli powder, coriander powder and salt to taste. Combine all the masala and add in 1 tbsp of water to avoid masala from burning. Let it cook for about 2 mins.
Add mashed vegetables to the onion/tomato mixture and mix it will till combined. Use the help of the masher to combine and mash never thing together.
Squeeze some lime juice and add in coriander leaves. Mix all nicely.
Finally, add in the butter mix and do a taste test and adjust to your liking.
In a large bowl combine all the ingredients for paratha and mix will.
Add in the bhaji mixture and knead do as you would for roti. Add warm water only if necessary or atta is dry. Once dough is knead apply a very small amount of oil to the palms of your hands and rub all over kneaded dough and cover with towel and let it rest for 5 mins.
Heat a griddle (tawa) on medium high and let it warm up.
In the meantime make small tennis size balls similar to chapatti. Dust it with some flour and roll out each ball similar to making chapattis but not too thin.
Once the griddle (tawa) is hot place paratha on it and let it cook once small bubbles appears flip to other side.
Pour few drops of oil on top and spread all over. Repeat on both sides. Press both sides slightly with a spatula or flipper. Cook till both sides are golden brown.
Spread ghee (butter) all over paratha and serve hot.
Adjust the spices to your liking. If you like it more spicier adjust the chili powder.