Ingredients

• 2 large onions
• 2 large potatoes
• 250 gr fresh spinach
• a little piece of ginger
• 2-3 garlic cloves
• 250 gr gram flour
• 4 dl sunflower oil
• 1/2 Tsp coriander powder
• 1/2 Tsp cumin powder
• 1 Tsp turmeric powder
• 1/4 Tsp red chilli powder
• 1/2 Tsp garam masala
• some salt and pepper

Instruction

1. peel the potatoes and cut them into thin slices
2. peel the onions and cut them into thin stripes
3. wash the spinach and cut the leaves into big pieces/stripes
4. take a bowl and add the spices, the gram flour, freshly pressed garlic cloves and the ginger cut into very small pieces, mix everything
5. slowly add the lukewarm water to the mixture, gently stir till it is a smooth dough with no lumps
6. take  a deep-frying pan add the oil and let it get hot
7. give the vegetable to the smooth dough and mix everything
8. add slowly portion by portion some vegetable into the oil, fry about 2 minutes each side till golden-brown
9. put the pakora into a sieve to let the oil drop down, or put the pakora on some household paper
10. ready to serve with a yummy sauce

Suggestion

• when you have guests, and you need a big amount of pakora, put them meanwhile into the oven on 80°C on a tray with household paper, spread them nicely, don’t put them on top of each other, like that they stay crispy
• to know if the oil has the right temperature, put the end of a wood slat into the oil, when bubbles stick to it, it’s perfect
• if the vegetable dough mixture is too dry, add some water, if it is too wet, ad some more gram flour
• I haven’t found a way yet to make this dish totally fructose free. But some people with fodmap can eat it, has chickpeas are equal in the amount of fructose and glucose.