An unusual addition to spinach pakoras, B.C. blueberries add a touch of sweetness to these spicy fritters. Make them tonight and eat them while they're hot.
4 cup vegetable oil, for frying
3 cups fresh spinach, chopped
1 cup B.C. blueberries, fresh or frozen (do not thaw)
1 cup diced onion
1/4 cup chopped cilantro
3/4 cup chickpea flour
3 tbsp cornstarch
2 tsp cumin seeds
2 tsp ground coriander
2 tsp spicy paprika
2 tsp ground turmeric
1 tsp salt
1/2 cup water
In a large deep pot, pre heat oil on medium heat to 350°F.
In a bowl, mix spinach, blueberries, onion and cilantro.
Mix in chickpea flour, cornstarch, spices and salt. Gently mix in the water.
Scoop tablespoons of batter for each fritter and fry the oil for 2 to 3 minutes per side, until golden brown.
Drain on paper towels and serve immediately with minted yogurt and a squeeze of fresh lime.
