1. Low fat greek yogurt and low fat or evaporated milk can be used to substitute the heavy cream.
2. Chickpea, red lentil, or rice pasta can be used to make the recipe gluten-free.
Menu
Preheat the oven to 350 degrees Fahrenheit.
Cut the onion into round or thin strings.
Chiffonade or shred the spinach into small pieces.
In a medium size, preferably shallow, dish or bowl mix the onion and spinach and keep it aside.
Now mix all the dry ingredients together in a separate bowl.
Mix the yogurt with a tablespoon of oil until it gets creamy.
Next, sprinkle the dry ingredient mixture with the onion and spinach mixture, and toss them together to mix well.
Next, pour the yogurt and oil mixture into the bowl, with a gentle hand or with a spoon mix well until well coated.
Spray the baking tray (approximately 9 x 13 inches) with cooking oil. Pour the pakora mixture onto the pan and spread evenly.
Bake for 15-20 minutes; remove the baking tray, spray the pakora with some cooking oil then flip and bake for another 10-12 minutes.
Once the top appears golden brown, remove it from the oven and enjoy with your favorite chutney!
The pakoras can be made in the airfryer as well, simple follow the manufacturer's instructions. Other vegetable and spices of choice can be also be added to pakora batter.
4 servings
67g
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
1. Low fat greek yogurt and low fat or evaporated milk can be used to substitute the heavy cream.
2. Chickpea, red lentil, or rice pasta can be used to make the recipe gluten-free.
Use lean ground chicken to reduce the fat and calorie content