Filed Under: blueberry, Dinner, Food, Lunch, Recipes, snack, Vegetables

Blueberry Spinach Pakoras

Slightly sweet but also deliciously spicy. Make these tonight and eat them while they're hot.

November 5th, 2015

BC Blueberry Council

You might think the addition of blueberries to spinach pakoras is odd, but they add the slightest touch of sweetness to these spicy bites.
Servings
15-20 pakoras
Ingredients
  • 4 cups (950 mL) Vegetable oil
  • 3 cups (120 g) Fresh spinach, chopped
  • 1 cup (150 g) B.C blueberries, fresh or frozen (do not thaw)
  • 1 cup (75 g) Onion, diced
  • ¼ cup (10 g) Cilantro, chopped
  • ¾ cup (120 g) Chickpea flour
  • 3 tbsp (30 mL) Cornstarch
  • 2 tsp (10 mL) Cumin seeds, whole
  • 2 tsp (10 mL) Ground coriander seeds
  • 2 tsp (10 mL) Hot paprika powder
  • 2 tsp (10 mL) Ground turmeric
  • 1 tsp (10 mL) Salt
  • ½ cup (120 mL) Water
Directions

  1. In a large deep pot, pre heat oil on medium heat to 350°F/176°C.

  2. In a bowl mix the spinach, blueberries, onion and cilantro.

  3. Mix in the chickpea flour, cornstarch, spices and salt. Gently mix in the water.

  4. Scoop tablespoons of batter for each fritter in the oil. Fry each side for 2-3 minutes, until golden brown.

  5. Drain on paper towels and serve immediately with minted yoghurt and a squeeze of fresh lime.

Blueberry Spinach Pakoras
BC Blueberry Council—Tracey Kusiewicz

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