Spinach and Onion Pakoras with Pear and Mint Chutney

  • prep time10 min
  • total time 28 min
  • serves 16-20

Enjoy the unique mix of flavours between the crunchy spinach and onion pakoras and the lighter, fruitier pear and mint chutney. One mouth-watering meal!

34 Ratings
Directions for: Spinach and Onion Pakoras with Pear and Mint Chutney


Spinach and Onion Pakoras

1 cup spinach leaves, chopped

1 large onion, sliced thinly

2 cup chick pea flour

1 Tbsp dried fenugreek leaves, crushed with hands

1 Tbsp ground cumin

1 Tbsp ground coriander

salt and pepper

1 cup yogurt

½ cup water

2 cup vegetable oil for frying

Pear and Mint Chutney (see recipe)

Pear and Mint Chutney

2 Tbsp grapeseed oil

1 medium onion, finely chopped

1 tsp fennel seeds

1 tsp cardamom seeds

2 extra ripe pears, peeled, cored and chopped (Anjou or Bartlett)

1 cup mint, chopped

1 pinch salt


Spinach and Onion Pakoras

1. Place spinach, onion, spices, chick pea flour, yogurt and water into a large bowl. Season with salt and stir until well combined.

2. Pour oil into a large pot with a heavy bottom and heat to °350. Carefully drop tablespoons of the batter into the hot oil and fry until they rise to the surface and are golden brown, about 3-5 minutes. Drain on a rack lined with paper towels and sprinkle with a little salt.

3. Serve pakoras with Pear and Mint Chutney.

Pear and Mint Chutney

1. Place a skillet over medium-high heat and add oil. When hot, add onion and cook for 3 minutes, until it's very soft. Add cardamom and fennel seeds and cook for 30 seconds. Set aside.

2. Put the pears into a food processor along with the mint and the onion mixture. Season with some salt and then puree until it has a smooth but slightly chunky texture. Store in an air-tight container in the refrigerator.

See more: Easy, Indian, Quick and Easy, Vegetables, Fry, Herbs, Main, Dinner


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