Tiscali Lifestyle Food and Drink

5 oz chick pea flour (besan)
¾ pint water
2 tbs garam masala
¼ tsp pounded lovage (ajwain) optional
½ tsp chilli powder
3 bunches spinach
4 tsp pomegranite seeds (anardana)
Vegetable oil
Salt

Method

Sift the chick pea flour into a mixing bowl and slowly work in the water. Whisk the batter using an electric or balloon whisk. The objective is to introduce air into the batter to make the pakoras light. Leave to stand for an hour.

Wash and cut spinach leaves into fairly small pieces, discarding the stems. Add some salt, garam masala, chilli powder, lovage and pomegranite seeds and beat well for at least two minutes. Add the spinach to the batter. Mix well.

Take a deep frying pan and pour in 3-4 inches of oil. Heat over a medium-hot stove. Take a spoonful of the mixture and drop it in the hot oil. Quickly repeat about half a dozen times. Remove and drain just as they are beginning to go brown. They should be light golden in colour rather than the deep brown like supermarket brands. Repeat until all the batter has been used. Serve with mint chutney or tomato sauce.

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