Crisp Onion, Potato and Spinach Pakora with Green Chutney
Inspired by techniques from America's Test Kitchen and NYT Cooking.
Sliced onion, grated potato and spinach are tossed with spices and salt, squeezed to release their juice, bound with besan and cornflour and fried at 185 °C.
Based on the listed ingredients, none of the 14 major EU allergens. Always check product labels.
Method
- 1
Season the vegetables. Toss the vegetables with the chilli, spices and salt and squeeze for 45 seconds until they soften.
- 2
Bind. Stir in the besan, cornflour and baking powder, then just enough water to make a sticky mass.
- 3
Make the chutney. Blend the coriander, mint, chilli, lime, sugar, salt and water.
- 4
Heat the oil. Heat 4 cm of oil to 185 °C.
- 5
Fry. Fry heaped spoonfuls, 5 at a time, for 1.5-2 minutes a side until deep golden.
- 6
Serve. Drain and serve hot with the chutney.
Storage
Best fried and eaten the same day. Cool leftovers, refrigerate within 2 hours and eat within 2 days, re-crisped in a 200 °C oven for 6-8 minutes until piping hot.
EU nutrition claims
- Low saturated fat: 0.9 g saturated fat per 100 g, 3.5% of energy (limits ≤ 1.5 g and ≤ 10%)
- Source of fibre: 2 g fibre per 100 kcal (needs ≥ 1.5 g)
Per 100 g of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 114 g a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
1.1 g per serving
2.2 % of the 50 g daily maximum · 4.4 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- large mixing bowl
- small bowl
- deep heavy pan or Dutch oven
- cooking thermometer
- 2 tbsp
- slotted spoon
- wire rack over a tray
- small blender
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 259 kcal |
| Protein | 7.2 g |
| Carbohydrate | 32 g |
| of which sugars | 5.8 g |
| of which free sugars | 1.1 g |
| Fat | 12 g |
| of which saturates | 1 g |
| Fibre | 5.1 g |
| Salt | 1.19 g |
Protein per 100 kcal
2.8 g High Protein needs ≥ 5 g (20% of energy)
Calculated from USDA FoodData Central ingredient values
