One of my favourite ways of celebrating whatever vegetable is in season is by turning it into pakoras. Cooking them quickly allows the vegetable to sing, and a simple pakora batter is light enough to let spring onions and spinach do just that. With just enough gently spiced chickpea flour to bind the chopped veg, there is no claggy coating here. Serve as is with a squeeze of lemon and a pinch of sea salt, or with this addictive, punchy coriander and peanut chutney.
Spring onion and spinach pakoras
Prep 15 min
Cook 25 min
Makes 12-16
1 bunch coriander, roughly chopped
2 garlic cloves, peeled and roughly chopped
30g peanuts, or almonds
1 tsp caster sugar
Juice of 1 lemon
2 green chillies, finely chopped (remove the pith and seeds if you want less heat)
Sea salt and black pepper
1 bunch spring onions, trimmed and cut into 1cm pieces
1 large handful baby spinach, roughly chopped
3cm piece ginger, peeled and finely grated
½ tsp ground turmeric
1 tsp garam masala
160g gram flour
1 litre vegetable oil, for deep-frying
First make the chutney. Put the coriander, garlic, nuts, caster sugar and lemon juice in a blender. Add half the chopped chillies, season generously, then blitz smooth; if need be, add a tablespoon of water to loosen. Scrape into a small bowl.
Put the spring onions, spinach, remaining chopped chilli, grated ginger, turmeric and garam masala in a large bowl. Add a teaspoon of sea salt and mix well. Stir in the flour, then slowly stir in seven to nine tablespoons of water, until the batter just comes together but is still thick. Set aside while you heat the oil.
Pour the oil into a large saucepan and put it on a medium-high heat. Once the oil is shimmering, and working in batches if need be, carefully spoon large tablespoons of the batter into the hot oil and fry for four to five minutes, until golden all over. Transfer to a plate lined with kitchen paper to drain, leave to cool for a minute, then arrange on a platter. Sprinkle with more salt and serve with the chutney on the side.
