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
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
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.
- 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.
- 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.
- You may add chopped spinach 1/4th cup, if desired.