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Lentil & Spinach Pakora

Prep Time: 20 Minutes

Total Time: 35 Minutes

Servings: 10 (4-5 pakora per serving)

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Recipe by

Lentils.org

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Ingredients

Directions

Nutrition

Ingredients

  • 2 cups (500 mL) split red lentils, rinsed (soaked for 2 hours)
  • 1 cup (250 mL) water (for grinding)
  • 2 cups (500 mL) baby spinach, finely chopped
  • 1 cup (250 mL) yellow onion, thinly sliced
  • ½ cup (125 mL) grated carrot
  • ¼ cup (60 mL) minced cilantro
  • 1 jalapeno, seeded and minced
  • ½ cup (125 mL) chickpea flour
  • 1 tsp (5 mL) salt
  • 1 ½ tsp (7 mL) cumin
  • 1 tsp (5 mL) ground coriander
  • ½ tsp (2 mL) turmeric
  • ½ tsp (2 mL) chili powder
  • 1 Tbsp (15 mL) lemon juice
  • ½ tsp (2 mL) baking soda
  • canola oil, as need for frying
  • tamarind or peach chutney (optional for serving)

Directions

  1. Drain soaked lentils well. To the bowl of a food processor, blend lentils with water into a coarse, slightly grainy paste, but not fully smooth. Transfer to a mixing bowl.
  2. Into the lentil paste, fold in spinach, onion, carrot, cilantro, and jalapeno.
  3. Add chickpea flour, salt, cumin, coriander, turmeric, chili powder, lemon juice, and baking soda.
  4. Mix until cohesive. The batter should be thick, scoopable, and lightly sticky.
  5. Rest for 5–10 minutes to hydrate.
  6. Heat fryer oil to 350°F (180°C).
  7. Drop 1–2 Tbsp (15-30 mL) portions into oil. Fry for 3–4 minutes, turning occasionally, until deep golden and crisp.
  8. Drain on a rack or paper towel. Season immediately with a light sprinkle of salt.
  9. Serve with a tamarind or peach chutney.

Nutritional Information

  • Serving Size: 4-5 pakora (100 g)
  • Per serving:
  • Calories 270
  • Total Fat 12 g
  • Saturated Fat 1 g
  • Cholesterol 0 mg
  • Carbohydrates 30 g
  • Dietary Fibre 5 g
  • Sugar 2 g
  • Protein 11 g
  • Sodium 200 mg
  • Potassium 400 mg
  • Folate 120 mcg

Tags

www.lentils.org