How to Make Maneet Chauhan's Onion and Spinach Pakoras | Maneet's Eats

Pakoras are an Indian street food favorite! Maneet dunks her crispy onion and spinach version in a homemade cilantro mint chutney 😍 #FoodNetwork #ManeetChauhan #ManeetsEats #Pakoras A NEW episode of #ManeetsEats drops every Thursday on YouTube! Get the recipe ▶ https://foodtv.com/3kNpGn3 Subscribe to Food Network ▶ http://foodtv.com/YouTube Join host Maneet Chauhan in her kitchen and at the market as she cooks some of her favorite Indian dishes. Maneet shares her wealth of knowledge from years in professional and competition kitchens, and a lifetime of family traditions handed down through food! Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Onion and Spinach Pakora with Cilantro Chutney RECIPE COURTESY OF MANEET CHAUHAN Level: Intermediate Total: 30 min Active: 30 min Yield: 4 servings Ingredients Pakora: 4 cups vegetable oil 2 cups lightly packed baby spinach, chopped 1 white onion, sliced 1/4 cup chopped fresh cilantro 1 cup besan (chickpea flour) 2 tablespoons rice flour 1 tablespoon ginger garlic paste 1 tablespoon dried fenugreek leaves 1 teaspoon turmeric powder 1 teaspoon chaat masala, plus more for garnish 1 teaspoon garam masala 1/2 teaspoon Kashmiri chili powder Kosher salt Cilantro-Mint Chutney: 2 cups tightly packed fresh cilantro leaves 2 cups tightly packed fresh mint leaves 1 cup mango pulp 1 or 2 Thai chiles, based on your heat preference 1/2 cup fresh lime juice, plus more to taste Kosher salt Directions For the pakora: Pour the oil into a large, deep pot and place over medium heat until it registers 350 degrees F on a deep-fry thermometer. Meanwhile, combine the spinach, onion, cilantro, besan, rice flour, ginger garlic paste, fenugreek, turmeric, chaat masala, garam masala, chili powder and salt to taste in a large bowl. Stir the mixture well. Stir in enough water to make a thick batter. When the oil is hot, working in batches, drop balls of the batter mixture into the oil. Fry until golden brown, 5 to 6 minutes. Drain on paper towels, sprinkle with chaat masala and serve hot. For the cilantro-mint chutney: In a food processor or blender, combine the cilantro, mint, mango, chiles, lime juice and salt to taste and process or blend until smooth. Serve alongside the pakora. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ▶ WEBSITE: https://www.foodnetwork.com ▶ STREAM ON MAX: https://foodtv.com/StreamOnMaxYT ▶ FACEBOOK: https://www.facebook.com/FoodNetwork ▶ INSTAGRAM: https://www.instagram.com/FoodNetwork ▶ TWITTER: https://twitter.com/FoodNetwork ▶ TIKTOK: https://www.tiktok.com/@foodnetwork How to Make Maneet Chauhan's Onion and Spinach Pakoras | Maneet's Eats | Food Network https://youtu.be/6m4KMTLctNA