Ingredients

• 2 cups chickpea flour
• 1 cup chopped spinach leaves
• 1 cup yogurt
• 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 fresh mint
• Pinch of salt

Instructions

1. Place the chickpea flour, spinach, yogurt, 1/2 cup water, cumin, coriander, fenugreek and onions into a large bowl. Season with salt and stir until well combined.
2. Pour the oil into a large pot with a heavy bottom and heat to 350 degrees F.
3. Carefully drop tablespoons of the batter into the hot oil and fry, in batches, until they rise to the surface and are golden brown, 3 to 5 minutes. Drain on a rack lined with paper towels and sprinkle with a little salt.
4. Serve the pakoras with the Pear and Mint Chutney.
5. Place a skillet over medium-high heat and add the oil. When hot, add the onions and cook until very soft, about 3 minutes. Add the cardamom and fennel seeds and cook for 30 seconds. Set aside.
6. Put the pears into a food processor along with the mint and onion mixture. Season with some salt, and then puree until it has a smooth but slightly chunky texture. Store in an airtight container in the refrigerator.