Chef Jas Dosanj, Poppadoms Okanagan Spinach and Paneer Pakora #TasteofThursday recipe

Okanagan Spinach and Paneer Pakora

RECIPE (makes approx. 10 balls)

Description:

a light appetizer that combines soft savoury Indian flavours from the paneer and a crunch from local spinach. A perfect party snack.
Jas Dosanj, Poppadoms – Taste India!

Ingredients:

100g grated paneer (Indian cheese)
1x large local white potato, boiled then grated
1tsp. Chopped ginger, peeled and chopped
1x local Thai green chilli, finely chopped (seeds removed)
1/2 tsp. salt (or to taste)
1tsp. Poppadoms garam masala
100g local spinach leaves, roughly chopped

Batter ingredients:

100g chickpea Flour (gram flour)
150ml still water
A pinch of Poppadoms garam masala
1/4tsp. salt
100g local Spinach leaves, roughly chopped
Vegetable Oil for frying

Method:

Heat the vegetable oil in a frying pan or fryer until it reaches 300F.
Mix all the ingredients for the pakora together to form a smooth dough type texture.
Using your hands, divide the mixture into 10 equal-sized bite-sized balls.
In a mixing bowl, make a batter combining the chickpea flour, water and salt. Then place the roughly chopped spinach leaves onto a separate tray.
Coat the balls with the batter, then roll into the local spinach leaves. Set aside.
Once oil is heated, fry a 5 pakoras at a time for roughly 3 minutes until golden and crispy.
Drain on kitchen paper and serve hot with a cool Raita dip (cucumber yoghurt).

Chef Jas Dosanj (Chef Mum) is the owner and chef at Poppadoms, a family-run Indian restaurant in Kelowna that believes in seasonal and local. A self-taught cook, Jas is known for wholesome, healthy Indian cooking, with house-roasted and ground spices. Chef Jas has been humbled to receive two invitations for the Gold Medal Plates, and has collaborated with some of the top chefs in the Okanagan.