I have never heard of anyone making asparagus and spinach pakoras. It’s raining continuously and I couldn’t think of a better evening snack. I didn’t have onions at home so made these pakoras and they came out pretty well.

Ingredients:

1. 8 asparagus
2. Handful of spinach, roughly torn
3. 3/4 cup gram flour
4. 1/4 cup rice flour
5. 1 tsp carom seeds
6. 1 tsp turmeric
7. 1 tsp or more chilli powder
8. Oil to deep fry

Method:

1. Wash asparagus and trim off the edges. Use 3/4 of asparagus and the remaining 1/4 can be saved for usage in vegetable stocks. If the asparagus is too thick, you can even slice them. Cut them into desired size. I chopped them into 4 pieces.
2. Heat oil in a pan. Meanwhile mix all the ingredients in a bowl.
3. Add a tbsp of oil and 1/3 cup of water slowly and mix well. The mixture should be such that when you take a spoon full and press, it should be tight and not too moist.
4. Fry it in small batches in hot oil and serve warm with yoghurt and lemon slices.

Snacks