Baked Spinach Pakora
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
1 1/2 cups of besan (chickpea flour)1/4 cup of rice flour1 tsp hing (or kalinji seeds)1/2 tsp garam masala1 tsp of curry powder1/4 tsp red pepper flakes2 1/2 tsp salt1/2 tsp of freshly ground black pepper3/4-1 cup of water3-4 cups of finely chopped spinach2 medium yukon gold potatoes (peeled and then shredded with a cheese grater)
Preheat oven to 450 degrees. Line a baking pan with parchment paper and spray lightly with oil.
Mix dry ingredients.
Add 1/4 cup of water and mix. If the batter is clumping, then add another 1/8 cup of water. You want it to be like a very thick pancake batter. Add the next 1/8 cup of water if needed. (This is thicker than a traditional pakora batter.)
Press some of the water out of the potatoes in between two paper towels. Add that and the spinach to the batter. Mix well.
Take 1/8 cup of the batter and put onto prepared baking pan. Shape into a circle, but do not spread. Repeat. Leave about 2 inches on either side of patty. Spray the tops with oil. Bake for 10 minutes, flip and then bake for another 5-8 minutes or until edges are crispy and they are golden. Serve with tomato chutney and Greek, plain yogurt (if not making vegan).
Serving Size: makes about 8
Number of Servings: 2
Recipe submitted by SparkPeople user XXSERENDIPITYXX.
Mix dry ingredients.
Add 1/4 cup of water and mix. If the batter is clumping, then add another 1/8 cup of water. You want it to be like a very thick pancake batter. Add the next 1/8 cup of water if needed. (This is thicker than a traditional pakora batter.)
Press some of the water out of the potatoes in between two paper towels. Add that and the spinach to the batter. Mix well.
Take 1/8 cup of the batter and put onto prepared baking pan. Shape into a circle, but do not spread. Repeat. Leave about 2 inches on either side of patty. Spray the tops with oil. Bake for 10 minutes, flip and then bake for another 5-8 minutes or until edges are crispy and they are golden. Serve with tomato chutney and Greek, plain yogurt (if not making vegan).
Serving Size: makes about 8
Number of Servings: 2
Recipe submitted by SparkPeople user XXSERENDIPITYXX.
Nutritional Info Amount Per Serving
- Calories: 205.0
- Total Fat: 1.7 g
- Cholesterol: 0.0 mg
- Sodium: 1,483.3 mg
- Total Carbs: 34.7 g
- Dietary Fiber: 4.6 g
- Protein: 12.2 g