Pakoras with Fresh Green Harissa Recipe

• 1/4 cup finely chopped onions
• 1/4 cup finely chopped spinach
• 1/4 cup corn
• 7-8 curry leaves
• Black pepper, to taste
• Salt, to taste
• 2 tablespoons Chilzo's Green Harissa, plus extra for serving
• 1 cup besan (gram flour)
• 1/4 cup all-purpose flour
• Oil, for deep frying
• Chilzo's Red Harissa Masala, for garnish

Instructions:

1. In a mixing bowl, combine the onions, spinach, corn, curry leaves, black pepper, salt, Green Harissa, besan, and all-purpose flour.
2. Gradually add water and stir until a thick batter forms, adjusting water or flour to reach a consistency you can shape into small balls.
3. Heat oil in a deep pan or kadai over medium heat.
4. Once the oil is hot, carefully drop spoonfuls of batter into the oil.
5. Fry the pakodas in batches until golden brown and crispy, flipping occasionally for even cooking. Remove with a slotted spoon onto paper towels to drain.
6. Transfer the fried pakodas to a serving plate and sprinkle with Chilzo's Red Harissa Masala.
7. Serve hot with a side of Chilzo's Green Harissa.