Spinach and Onion Pakoras with Pear and Mint Chutney Recipe | Food Network UK

Ingredients

• 2 cups chickpea flour
• 1 cup chopped spinach leaves
• 1 cup yoghurt
• 1 tablespoon ground cumin
• 1 tablespoon ground coriander
• 1 tablespoon dried fenugreek leaves, crushed with hands
• 1 large onion, sliced thinly
• Salt
• 2 cups vegetable oil, for frying
• Pear and Mint Chutney, recipe follows
• 2 tablespoons grapeseed oil
• 1 medium onion, finely chopped
• 1 teaspoon cardamom seeds
• 1 teaspoon fennel seeds
• 2 extra-ripe pears, peeled, cored and chopped, such as Anjou or Bartlett
• 1 cup chopped mint
• Pinch of salt