A couple of days ago, I found myself in a rare moment. I was alone at home, it was pouring cats and dogs outside, and I had my favourite book in hand. The first thought that came to my mind? A cup of steaming hot coffee and some crispy Palak Pakora on the side would seal the deal right there! Monsoon, or the rainy season in India, is always greeted with open arms alongside copious amounts of chai and pakoras. For me though, tea has never been the caffeine of choice. I’m a java girl all through – so much so, that I’ve even converted the once tea-loving Hubby Dear who now swears that his morning can’t begin without a sip of coffee! But Palak Pakora? Count me in, baby! Some of the classic types of pakoras include dunking bite-sized veggies like potatoes, cauliflower, chilli peppers, onions and eggplant into a thick batter of chickpea flour and spices. Another street vendor favourite is the stuffed bread pakora that’s made by coating a spiced mashed potato sandwich in the batter before deep frying. I’ve even once, a long time ago, tried some made with chicken – the meat was deliciously tender and delicately seasoned. Since the past few years, we have an unwritten but understood rule in the kitchen – no deep fried foods except for very, very special occasions. Like Samosas and Puris on Diwali. Or Gobi Manchurian on Hubby Dear’s birthday week. And pakoras, when I just can’t stop thinking about them! We love pakoras of any kind, but are definitely much more partial to the ones with spinach and onions. These babies are best enjoyed piping hot dunked into some Green Chutney or just good ol’ tomato ketchup. This post was originally published in July 2014 and has been recently updated. If you enjoyed this recipe, then you will surely love my Onion Pakora (Onion Fritters) recipe as well. Tried this recipe? Leave a Comment and let me know, also Rate it by clicking the number of stars on the recipe card. Want to share your version with me? Tag me on Instagram @hookedonheat
