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Sarson Ke Saag Aur Methi Ke Pakore (Sarson Ke Saag Aur Methi Ke Pakode) (Mustard Greens and Fenugreek Leaves Fritters)

The pleasing bitterness of fresh mustard greens ,fenugreek leaves , the creamy, mildly sweet and nutty flavour of Bengal Gram Flour along with Rice Flour , Ginger, Onion, lightly toasted carom seeds, spices makes these deep-fried fritters not only crisp and but mouth-watering too.

Preparation Time: 15 minutes

Cooking Time: 20 minutes

Serves: 6

Ingredients and Quantity:

Mustard greens , finely chopped- 1/2 cup

Fenugreek Leaves, finely chopped- 1/2 cup

Jaggery powder- 1/4th tbsp. (Optional)

Bengal Gram Flour (Besan) 3/4th cup

Rice Flour- 1/4th cup

Yogurt- to mix

Green chillies, finely chopped- 2 nos.

Onion, finely chopped / finely sliced-1 no. (Optional)

Ginger, grated- 1/4th tbsp.

Carom seeds, lightly toasted- ½ tsp.

Dry mango powder- ½ tsp.

Red chilli powder- 1 tsp.

Asafoetida- a pinch

Salt -to taste

Refined Oil – as required to deep fry

Method:

In a glass bowl combine together all the ingredients mentioned from mustard greens to Salt. Add yogurt.

Divide the mixture into equal portions .Heat oil in a deep pan or kadhai.

Deep-fry the pakore (Pakode), in batches of three to four, until crisp and golden.

Drain on a kitchen absorbent paper.

Serve hot with a variety of dips of your choice.

Chef Tips:

  1. To remove the bitterness from the chopped Mustard greens and fenugreek leaves, sprinkle salt and mix well and set them aside for 2 minutes. Squeeze them and discard the water.
  2. I don’t prefer adding baking soda to the pakoras therefore I have added yogurt which helps the ingredients to blend well but acts as a leavening agent thus making the pakoras light and fluffy.
  3. You may add chopped spinach 1/4th cup, if desired.

 

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