Sweet Potato-Spinach Fritters (Shakarkand-Palak Pakoras

>> Friday, April 2, 2010

Recipe by Food Connection

1 cup gram flour (chickpea flour) (See note)
half of sweet potato, cooked and diced
1 cup fresh spinach, chopped
1/2 teaspooon paprika
1/2 teaspoon crushed red pepper (more or less depending on your taste)
1 teaspoon crushed cumin seeds
1 teaspoon crushed coriander seeds
sea salt to taste
1/2 teaspoon garlic powder
1 teaspoon baking powder
canola oil for frying

Place a sweet potato in a medium pot; cover with water.  Bring to a boil; reduce heat, and simmer until the sweet potato is tendered. Meanwhile, add the garam flour (chickpea flour), spinach, spices (from paprika to garlic powder), and then pour the water slowly at a time and whisk to make a thick and smooth batter similar to toothpaste in consistency.   When the sweet potato is tendered, drain and allow to cool to touch.  Peel the potato and cut into cubes, and toss them into the garam flour mixture and mix gently.  Heat oil in a medium wok or skillet for deep frying over medium, spoon the batter into the wok(or skillet) and fry 4-5 at a time for 3-4 minutes until crisp and lightly golden brown. Drain on a paper towel and repeat the remaining mixture.  Serve warm with any dipping sauces/chutney of your choice.  Enjoy!

Note:  You can find gram flour (chickpea flour) at any Indian/Pakistani grocery stores.


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