Palak Pakora (Beignets d'Épinards)

In a large bowl, combine the spinach, onion, chili, ginger, ajwain, chili powder, turmeric and salt with your hands. Let it sit for 5 minutes so the vegetables release their moisture.

• 200g spinach
• 1 onion
• 1 green chili
• 1 tsp ginger
• ½ tsp ajwain
• 1 tsp Kashmiri chili powder
• ½ tsp turmeric
• 1 tsp salt

✅ C'est prêt quand : the mixture looks wet and glossy, with visible liquid at the bottom of the bowl

Add the chickpea flour and rice flour to the spinach mixture. Mix with your hands, adding water only a little at a time if the mixture feels dry, until the leaves are just coated in a thick, sticky batter.

• 120g chickpea flour
• 2 tbsp rice flour
• 2-3 tbsp, if needed water

✅ C'est prêt quand : no dry flour is visible and the batter clings thickly to the vegetables