Ingredients
2 cups gram flour (besan)
10 ounces frozen chopped spinach, thawed
1 chopped onions
3/4 to 1 1/4 cup of water
SEASONINGS
2 teaspoons curry powder
1/2 teaspoon salt
Method
Sources
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Record your recipes and experiments — organized cooking journal
French double cream Brie — baked Brie, cheese boards, sandwiches
Gram flour for pakoras, socca, farinata, besan chilla
Filipino cuisine — adobo, sinigang, lumpia, kare-kare, lechon
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Sift the gram flour. Mix all the ingredients to make a smooth and thick (almost like dough) batter. Cover and let it stand for 1/2 hour. Add the curry powder and mix well. (You may chill the batter in the refrigerator for about 2 hours or more until it can be handled.) Mix in salt when ready to cook. Preheat oven to 400 degrees Prepare a well-buttered baking pan. For each pakora, scoop a heaped teaspoon of the batter onto the baking pan. Bake for 8 minutes, then flip and bake for an additional 10 minutes. Serve hot with any chutney. Variation: Add 1 cup corn kernels to the mixture for extra crispness. May also add 1/2 teaspoon baking soda to ensure softness.