9 Crunchy And Delightful Green Leafy Pakoras For Snacktime
Arange of edible leaves, including spinach, mustard greens, kale, collard greens, and fenugreek leaves (methi), are referred to as “green leafy vegetables,” or saag.
These leaves are coated in seasoned gram flour (besan) better together with chopped onions, green chilies, and spices like turmeric, cumin, and coriander to make saag pakoras. After coating the leaves with batter, they are deep-fried until crisp and golden.
During the monsoon season, when fresh green leafy vegetables are abundant and at their best, Indian cuisine favours the tasty, crispy, and healthy saag pakoras as a snack or appetiser. Try these following types of green leaf fritters or saag pakora:
1. Bathua Pakora:
The green leafy vegetable that is popularly known as bathua or Chenopodium album is the leafy green that has become a staple in Indian cooking. When cooked, it becomes soft and its taste becomes mildly to strongly sour and a bit earthy. The way to get pakoras ready is to soak and cut the leaves into pieces, add pepper powder, cilantro, and gram flour batter, and then mix them.
After coating the leaves with batter, which is thick, then deep fry the leaves until they are crisp. Bathua fritters dip into tamarind sauce or mint chutney are an ultimate pair for a delicious snack.
Video Credit: YouTube/ Seema Rohilla
2. Arbi Patta Pakora:
Arbi Patta is a leafy plant which comes under tropical trees. It is also known as Colocasia or commonly, Taro. It is similar to spinach and collard for the nutty and earthy taste after cooking. The method of preparation for Arbi Patta Pakora is to dip the leaves in a mix that is made of spicy gram-flour (besan) and then deep-fry them such that it turns golden-brown and crispy. In fact, those life-giving pakoras are often accompanied with tamarind or green chutney for an appetising taste-twist. These are a great monsoon delicacy.
3. Palak Ke Pakore:
The word “palak patta” refers to leafy greens that are palak or spinach. Leaves from the palak or spinach plants are prominently used in Indian cuisine.
Palak Ke Pakore are a popular snack; palak ke pakore is obtained by a process where besan batter is filled with spinach leaves along with the spices like Chilli powder, cumin, coriander and turmeric. Batter of greens is applied, and they are fried deep to be crisp and brownish. These pakoras are crispy and they are sweet and a bit spicy in flavour. They are flavoured with spices like chaat masala and served with a spot of tamarind or green chutney for companionship.
