These are simple Bengali homemade style pakoras made of Pui Shak or Malabar Spinach and prawns. For a veg. version, just omit the prawns. These crispy fritters are a great accompaniment to our normal dal-chawal or khichdi. You can also relish them as a rainy day tea time snack or as an appetizer with kasundi (bottled mustard sauce) or any chutney. So check out the step by step pictorial recipe to prepare these amazing pakoras.
Bengalis generally make a curry of these creepers with pumpkin, eggplants, potato, broad beans, etc. Like other greens, Pui Shak too, has a lot of health benefits in the form of vitamin, calcium, protein, iron and fibre.
It is cooked with bori (dried lentil dumplings) for the veg. version and prawns / fish head for the non-veg. version. However, pakoras made with them also tastes yummy too. So do give it a try and enjoy them on a rainy day or on a chilled winter night. It is so comforting.
- 2-3 cups Pui Shak, washed, drained & finely chopped
- 8-10 prawns, deveined, cleaned & rinsed well
- 2-3 green chilies
- 3-4 garlic cloves
- 1 onion, chopped
- salt to taste
- 3-4 tbsp. gram flour
- 1/4 tsp. turmeric powder
- 1 tsp. red chili powder
- 1 tsp. roasted cumin powder
- 1 tsp. nigella seeds
- oil to deep fry
In a bowl, add a pinch of salt to the chopped pui shak and marinate for 5-10 minutes. Then mash well.
Pound the prawns, garlic and green chilies coarsely. Add to the Pui Shak and along with the remaining ingredients (except oil). Sprinkle water accordingly. Cover and keep aside for 5 minutes.
Wet your hands and take a little portion of the batter and form into equal size pakoras and keep them ready to be deep fried.
Heat oil in a pan / kadai. Gently drop the pakoras in the hot oil. Fry on a low flame on both sides till golden in colour.
Drain on a kitchen towel and serve them hot as a tea time snack, as an appetizer with kasundi / green chutney or as a side dish with dal-chawal or khichdi.
In a bowl, add a pinch of salt to the chopped pui shak & marinate for
5-10 minutes. Then mash well.
Pound the prawns, garlic & green chilies coarsely. Add to the Pui Shak
along with the remaining ingredients (except oil). Sprinkle water accordingly.
Cover and keep aside for 5 minutes.
Wet your hands. Take a little portion of the batter & form into equal
size pakoras and keep them ready to be deep fried.
Heat oil in a pan / kadai. Gently drop the pakoras in the hot oil. Fry
on a low flame on both sides till golden in colour.
Drain on a kitchen towel.
Serve them hot as a tea time snack, as an appetizer with kasundi / green
chutney or as a side dish with dal-chawal,
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