|My son was quite disappointed that, despite its appearance, this was not a cookie.|
I love pakoras, a Indian-style battered, deep-fried vegetable normally served as an appetizer or a snack and served with a chutney, like tamarind or tomato. But two words: deep fried. This is problematic because 1) I hate deep frying anything in my house (makes the whole house smell like oil, makes the kitchen greasy, etc.) and 2) Its so fattening! So, I thought, what about a baked pakora?
One of my favorite kinds of pakoras is made from battered, shredded cabbage, however the two appropriate pakora veggies I had on hand were spinach and potato. I figured I would not get that nice crispy pakora nugget by baking it, so I aimed more for a pancake. It turned out great! So yummy and virtually fat free! Whoo-hoo!
I toyed with naming this an "Indian latka," because that is what it's kind of like, but figured baked pakora patty might be more accurate. :)
Baked Potato and Spinach Pakora Patties (vegan)
makes about 16
- 1 1/2 cups of besan (chickpea flour)
- 1/4 cup of rice flour
- 1 tsp hing (or kalinji seeds)
- 1/2 tsp garam masala
- 1 tsp of curry powder
- 1/4 tsp red pepper flakes
- 2 1/2 tsp salt
- 1/2 tsp of freshly ground black pepper
- 3/4-1 cup of water
- 3-4 cups of finely chopped spinach
- 2 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 3/4 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).
Idea: For dinner, I served this to my husband as a sandwich! Take two patties, spread yogurt and tomato chutney on the inside, sprinkle with fresh cilantro and place a fried piece of curd in the middle. Yum and yum.