INGREDIENTS
Spinach & Onion Pakora With Pear & Mint Chutney
Servings - 2 - 3
INGREDIENTS
Gram flour - 220 grams
Salt - 1 teaspoon
Red chili - 1 teaspoon
Cumin powder - 1 teaspoon
Asafoetida - 1/8 teaspoon
Caroms seeds - 1/2 teaspoon
Spinach - 240 grams
Mint - 40 grams
Water - 250 milliliters
Oil - for frying
Olive oil - 20 milliliters
Pears - 260 grams
Cardamom seeds - 1/4 teaspoon
Fennel seeds - 1/2 teaspoon
Onions - 60 grams
Dry mint - 1 teaspoon
Salt - 1/2 teaspoon
PREPARATION
1. In a mixing bowl, add 220 grams gram flour, 1 teaspoon salt, 1 teaspoon red chili, 1 teaspoon cumin powder, 1/8 teaspoon asafoetida, 1/2 teaspoon carom seeds
and mix it well.
2. Then, add 240 grams spinach, 40 grams mint and mxi it well.
3. Now, add 250 milliliters water and mix it again.
4. Heat sufficient oil in a heavy skillet. Deep fry these until golden brown and crispy. Drain it on an absorbent paper.
5. Heat 20 milliliters olive oil in a skillet, add 260 grams pears and mix it well.
6. Add 1/4 teaspoon cardamom seeds, 1/2 teaspoon fennel seeds and mix it again.
7. Cook for 5 - 7 minutes on medium heat.
8. Remove it from heat and transfer this into a blender, add 60 grams onions, 1 teaspoon dry mint, 1/2 teaspoon salt and blend it into a smooth paste.
9. Serve the hot pakora with prepared chutney.
Poha Aloo Pakora
Servings - 2 - 3
INGREDIENTS

Flattened rice - 200 grams
Water - 500 milliliters
Boiled mashed potatoes - 400 grams
Coriander - 2 tablespoons
Green chili - 1 teaspoon
Carom seeds - 1/4 teaspoon
Salt - 1 teaspoon
Red chili - 1 teaspoon
Dry mango powder - 1/2 teaspoon
Onions - 50 grams
Gram flour - 50 grams
Oil - for frying