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    You are in: Home / Deep-fried / Spinach Pakora (fritters) Recipe
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    Spinach Pakora (fritters)

    Average Rating:

    3 Total Reviews

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    • on July 11, 2009

      My first approach to making pakora. Made these with chard instead of spinach and followed eatreal's suggestion to use the baking soda. I agree with eatrealfood that frozen spinach would not work well in this. The dough was indeed spongy and easy to handle, and the pakoras baked up nicely. Served with hot mango chutney. They got rave reviews, so I'll be making them again. Thanks for posting!

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    • on July 12, 2005

      i don't think the baking soda should be optional in this, it's absolutely essential and should be included in the ingredients. i wasted two batches of batter which resulted in fritters which were tough and doughlike. when i added some baking soda the texture was nicely spongy and soft. i used fresh spinach (personally i don't think frozen would work well at all in this).

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    • on April 22, 2012

      This is just the recipe i was looking for to duplicate the best pakoras i've ever eaten, nearly 40 years ago in Washington, D.C.. I love that she combines the three vegetables in the batter, which is how they were made where i used to eat them. Also, just went to Amazon and bought her cookbook (she has two in print), so i am looking forward to trying more of her delicious and authentic recipes!!

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    Nutritional Facts for Spinach Pakora (fritters)

    Serving Size: 1 (1319 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 46.2
    Calories from Fat 4
    Total Fat 0.5 g
    Saturated Fat 0.0 g
    Cholesterol 0.0 mg
    Sodium 70.1 mg
    Total Carbohydrate 8.2 g
    Dietary Fiber 1.3 g
    Sugars 1.1 g
    Protein 2.1 g

    The following items or measurements are not included:

    mango powder

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