Onion and spinach pakora with mango chutney

By on June 24, 2013

Onion and spinach pakora with mango chutney

Prep time: 20 min, plus cooling Cook time: 10 min Serves:4
Beautifully spiced battered balls of onion, potato and spinach served with fruity chutney




  • 3 onions, finely sliced
  • 4 new potatoes, finely sliced
  • handful spinach leaves, finely chopped
  • large handful coriander, finely chopped
  • 1/2 tsp ground coriander
  • 1/2 tsp turmeric
  • 1/2 tsp chilli powder
  • 1/2 tsp ground roasted cumin
  • 1 tsp toasted and crushed coriander seeds
  • 1 green chilli
  • 1 lime, juice only
  • 1/2 tsp tomato purée
  • 1/2 tsp garlic ginger paste
  • 1 egg
  • 2 tbsp gram flour
  • 1 tbsp cornflour
  • For the mango chutney
  • 1 tbsp corn oil
  • 1/2 tsp coriander seeds
  • 1 green chilli
  • 1 garlic clove
  • 5-6 curry leaves, fresh or dried
  • 1 jar mango chutney
  • 1 red chilli
  • handful chopped coriander
  • coriander and chaat masala, to serve

1. For the chutney: heat oil in a pan and add the coriander seed, green chilli and garlic. Add the fresh curry leaves, and 4 tablespoons of the mango chutney to the pan.

2. Pour this into a blender, add the remaining chutney from the jar. Add fresh coriander and blitz once more. Add a splash of water to loosen and finally add the red chill, blitz again and put the mixture in the fridge to cool.

3. For the pakoras: in a bowl place the onion and raw potato, spinach, coriander, turmeric, red chilli powder, and ground cumin. Add the crushed whole spices and a little salt.

4. Slice the green chilli, lime juice, tomato puree, and the garlic and ginger paste. Add a beaten egg to bind.

5. In a separate bowl mix together the two flours and add enough of this to lightly coat the vegetables and create a batter.

6. Form the mixture into little balls and deep fry in corn oil at 170C until golden. Drain the pakoras on kitchen paper. Dust with a little chaat masala and coriander, serve with chutney.

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