Spinach and amaranth leaf pakora fritters.
Spinach and amaranth leaf pakora fritters. Contributed

RECIPE: Fry me to the moon

Spinach and amaranth leaf pakora fritters

Serves: 3-4 persons

INGREDIENTS: 2 cups of baby spinach or silver beet leaves, roughly chopped

2 cups of amaranth leaves and 1 cup of amaranth seed pods

1 onion, finely sliced

2 green chillies, deseeded and finely sliced

1 cup of chickpea flour

2 tbs rice flour

½ tsp ground cumin

½ tsp ground coriander

½ tsp ground cumin

Salt and pepper to taste

oil for deep frying

Yogurt to serve

METHOD: Combined the chopped leaves with the sliced onion, the pods, chillies, spices, chickpea flour, rice flour, and seasoning.

Mix all the dried ingredients together.

Add in enough water to make a dry batter just so the ingredients stick together but don't over mix.

Heat oil in a pan for deep frying.

Drop spoonfuls of the mixture into the oil and fry until golden on both sides.

Rest on paper towel for a couple of minutes before serving with yogurt and a squeeze of lemon.

More at www.dominiquerizzo.com.au

Spinach and amaranth leaf pakora fritters.
Spinach and amaranth leaf pakora fritters. Contributed


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