1.5 cups besan (chickpea or “gram” flour, found at Indian & Pakistani grocery stores)
1 cup water
1 teaspoon garam masala
1/2 teaspoon turmeric
1/2 teaspoon coriander
1 cup onion, sliced
3 cups spinach leaves
2 cups cooked chopped potatoes (I used red potatoes)
2 teaspoons salt
Mix the chickpea flour and water into a stiff dough and leave alone for 30 minutes. Add the vegetables, salt, and spices and stir until the spinach settles into the dough. At this point, you can either fry or bake the dough. I chose to bake. If you fry them, bring 2 cups of oil to smoking in a deep pan. Drop dollops of the flour/veggie mixture into the oil and retrieve them with a spatula once they turn golden brown.
If you’re baking them, line 2 cookie sheets with parchment and oil the parchment (for flavor). Drop dollops of the flour/veggie mixture on the parchment and bake at 500 degrees for 9 minutes. Flip the pakoras with a spatula and bake for another 9 minutes.
I ate them with spicy ketchup: 1 tablespoon ketchup plus 1 tablespoon chilli sauce.