MKR winners Radha and Prabha gained a legion of fans on the show.

And the identical twins stopped by Weekend Sunrise on Saturday, to share how to make spinach pakoras.

Recipe below:

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SPINACH PAKORAS (INDIAN FRITTERS)

Prep time: 15 mins

Cook time: 20 mins

Serves: 4

Ingredients

Dry Ingredients:

• 1 x cup chickpea flour
• 1/4 cup rice flour
• 1 x tbsp corn starch
• 1 x tsp salt
• 1/2 x tsp mango powder (amchur powder)
• 1/2 x tsp garam masala
• 1/2 x tsp cumin powder
• 1/4 x tsp turmeric powder
• 1/4 x tsp black pepper powder
• 1/4 x tsp (or to taste) chilli powder
• 1 x tsp baking powder
• 1 x flat tsp carom seeds (ajwain seeds)

Wet Ingredients

• 1 x cup of water (as much as needed to make the batter smooth).
• 1/2 x brown onion (sliced)
• 1/2x cup spinach (baby spinach or English spinach (Silverbeet spinach not recommended)
• 1/2 x tsp grated ginger
• 1/2 x tsp grated garlic
• 2-3 stems + leaves of coriander
• Vegetable oil (for frying)

Method

1. Gather all the dry ingredients into a mixing bowl.
2. Slice up the half brown onion. Put aside.
3. Finely chop the spinach and coriander. Put aside.
4. Grate the ginger and garlic. Put aside.
5. In a mixing bowl with the dry ingredients, add in the sliced onion, ginger, garlic and coriander.
6. Squeeze the moisture out of them. This will ensure you have the right amount of water going in.
7. Gradually add 1 x cup of water and mix with a whisk or your hand.
8. Once the batter is formed (should not be too runny), add in the spinach.
9. Taste the batter and adjust any salt/chilli preferences.

Frying the Spice Bites

1. Heat oil in a deep pan on medium heat. Test by dropping a small portion of the batter. It must sizzle and come up, but not turn golden brown instantly.
2. Using a tablespoon gently slide the batter to the hot oil.
3. Regulate the flame to medium. Do not disturb the pakoras for 2 mins, until they become slightly golden brown. Then stir them and fry them until crisp, golden and aromatic.
4. Remove the spinach pakoras to a cooling plate. To make the next batch, ensure that oil is medium heat, and not smoking hot. Fry in batches until you finish all of the batter.
5. Serve the spinach pakora with tamarind chutney, mint chutney, tomato sauce, or yoghurt.