Sweet Potato and Spinach Pakoras with Sweet and Sour Sauce

Prep: 20 mins

Cook: 25 mins

Difficulty: Intermediate

Servings: 4 Servings

I can’t tell you the number of times I’ve been to a really great holiday party and have heard everyone tell me how wonderful the fritters are or “you have to try the croquettes,” only to find they’ve disappeared by the time I’ve made it to the table. It’s always such high hopes met with lots of longing. I tell you this because that’s exactly the sort of situation you’re likely to find yourself in when these sweet potato and spinach pakoras are on the menu.

Ingredients

1 1/2 cups water
6 tablespoons cane syrup
2 tablespoons tamarind concentrate
2 teaspoons coarsely ground cumin seeds
1 teaspoon kosher salt
1 1/2 cup lentil flour
1 teaspoon ground cumin
1/2 teaspoon chili powder, preferably Kashmiri
1/2 teaspoon ground tumeric
1/2 teaspoon kosher salt
2 pounds sweet potatoes, grated
1 pound fresh spinach, coarsely chopped
1 tablespoon canola oil, plus more for frying

Instructions

Make the sweet and sour sauce:
Place all the ingredients in a small saucepan over low heat. Stir well, making sure the tamarind concentrate is well incorporated. Simmer until the sauce is reduced by one-third, about 20 minutes. Remove from heat and let cool to room temperature. Meanwhile, make the pakoras.
Make the pakoras:
Combine the lentil flour, cumin, chili powder, turmeric, and salt in a medium bowl; set aside. Place the sweet potatoes and spinach in a second large bowl, drizzle with the 1 tablespoon of the canola oil, and use your hands to toss until coated. Sprinkle the lentil flour mixture over the sweet potato mixture and toss to combine. Gradually mix in about 1/4 cup of water to make a moldable, shapeable mass.
Heat 1 inch of oil in a large, deep skillet over medium heat to 300°F. Meanwhile, line a baking sheet with paper towels and set aside.
With slightly wet hands, scoop about 1 1/2 tablespoons of the sweet potato mixture and mold it into a round shape in the palm of your hand. Using your index finger, make a hole in the center of each fritter and drop it in the oil. Repeat forming more fritters, but do not crowd the skillet; fry in batches. Fry until deep golden-brown, about 2 minutes per side.
Transfer the pakoras, letting the excess oil drain back into the skillet first, to the baking sheet. Repeat frying the remaining pakoras. Serve warm with the sweet and sour sauce.