These amazing Pumpkin leaves can be made into many delicious recipes like curry, chutney and now these delicious pakoras / fritters. You must have come across them, growing almost everywhere. Just pick up some tender leaves and make these yummy pakoras and relish them as appetizers with some chutney / sauce as an evening tea-time snack or as an accompaniment to dal-rice combo. So check for a step by step guide with pictures to prepare this traditional Bengali delicacy.
- 10-12 Pumpkin Leave, chopped
- 1/2 cup besan (gram flour)
- 1/4 cup rice flour
- 1 tsp. nigella seeds (kalonji)
- pinch of baking soda
- salt to taste
- 1/2 tsp. turmeric powder
- 1 onion, chopped
- 1-2 green chilies, chopped
- 1 tsp. ginger, grated
- oil to deep fry / shallow fry
In a bowl, combine together all the above mentioned ingredients (except oil). Add required quantity of water and prepare a thick batter. keep aside for 10 minutes.
Heat oil in a pan and drop spoonfuls of the batter. Fry on a low flame on all sides till light golden in colour.
Drain on a tissue paper and serve hot with sauce or chutney as an appetizer or as a side dish with rice-dal combo.
Pumpkin plant growing on the terrace of my parents home.
Take few tender leaves. Wash and rinse them.
Chop them roughly.
In a bowl, take besan, rice flour, salt, turmeric powder, ginger, green chilies,
onion, nigella seeds and baking soda.
Add the chopped greens & make a batter with required quantity of water.
Heat oil in a pan & drop spoonfuls in it. Fry till light golden in colour.
Drain on a tissue paper.
Serve them hot with some chutney / kasundi (mustard sauce) as an appetizer,
as an evening tea-time snack or as an accompaniment to dal-chawal.