Spinach pakoras with tamarind and mint chutneys

Ingredients

• vegetable oil, for deep-frying
• lemon wedges, to serve 

Pakoras

• ½ small red onion, roughly chopped
• 1 long green chilli, roughly chopped
• 1 bunch English spinach, roughly chopped
• 2 cups chickpea (besan) flour
• 1 tsp ground cinnamon
• 1 tsp chilli powder
• 1 tsp smoked paprika
• 1 tbsp ground turmeric
• 400 ml coconut milk 

Tamarind chutney

• 250 g tamarind pulp (soft and seedless)
• 1 tsp aniseed
• 1 tsp fennel seeds
• 1 tsp ajwain (carom) seeds (see Note)
• 250 ml (1 cup) water
• 2 tbsp brown sugar
• 1 tsp chilli powder
• 1 tsp ground ginger

Mint chutney

• ½ bunch mint, leaves picked
• 2 garlic cloves, roughly chopped
• ½ small green chilli, roughly chopped

Instructions

For the pakoras, combine the ingredients in a large bowl to form semi-dry clumps. Set aside.

For tamarind chutney, in a small bowl, soak the tamarind pulp in some water for 15 minutes.

Using a mortar and pestle, coarsely grind the aniseed, fennel seeds and ajwain together.

Bring 250 ml water to the boil in a small saucepan, add the sugar and reduce to syrup consistency. Remove from the heat.

Blend the tamarind pulp, adding enough of the soaking water, about 125 ml (½ cup), to form a smooth thick consistency. Add to the sugar syrup and spice mixture, season with salt, and pulse to combine, thinning with more soaking water as necessary to form a chutney consistency.

To fry the pakoras, heat the vegetable oil to 180ºC. Drop 6 cm-diameter rounds into the oil, in batches, and deep-fry until golden. Remove and drain on paper towel.

For the mint chutney, blend the mint, garlic, chilli and salt with a little bit of water till a smooth, thick paste. Set aside.

Serve the pakoras with the chutneys and lemon wedges.

Cook’s notes

• Ajwain (carom) seeds are available from Indian grocers.

Photography, styling and food preparation by China Squirrel. 

This recipe is from The Chefs' Line - a brand new series airing weeknights at 6pm on SBS. Can the passion of a home cook beat the skills of a professional chef? Missed all the action? Catch-up online and get all the recipes #TheChefsLine.

This recipe has been edited by SBS Food and may differ slightly from the series.