Bottle Gourd Leaves & Parsley Leaves Pakora / Fritters

 

           These Pumpkin leaves and parsley leaves can be turned into some amazingly delicious pakoras / fritters. Just pick up some tender bottle gourd leaves and parsley leaves and dish out these yummy pakoras. Relish them as appetizers with some chutney / sauce as an evening tea-time snack or as an accompaniment to dal-rice combo. So check out the step by step pictorial recipe to prepare these yummy fritters. 

          Tea time without some fried snacks is just meaningless. One can't resist the temptation of deep fried pakoras. A bowl of hot and crispy pakoras is anytime welcome. So dish out these easy to make yummy pakoras / fritters made of bottle gourd leaves and parsley leaves. 

          These crispy treats are just perfect with your evening cuppa. You can also serve them as appetizers with chutney, sauce, labneh, hummus or cheese spread. They are absolutely easy to prepare as it requires only few basic ingredients. I made them both spicy and tangy. However, it can be adjusted accordingly. 

             

           If it happens to be a rainy day or a cold winter night, then the excitement of having these pakoras reaches to another level. These amazing pakoras are also great as an accompaniment to dal chawal or curd rice. 

          Any leftover pakoras can be made into Kadhi Pakora the next day and enjoyed with hot steamed rice / jeera rice for a great comfort meal. You can also dish out pakora chaat for a light dinner.

• 10-12 Pumpkin Leaves, 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 very little water, only if required and prepare a dough. keep aside for 10 minutes.

            Take a small portion of the dough and give a round and slightly flat shape.

           Heat oil in a pan and drop the prepared pakoras, few at a time and fry on a low flame on all sides till light golden in color. 

            Drain on a tissue paper and serve hot with sauce or chutney as an appetizer, as a tea time snack or as a side dish with rice-dal combo.

In a bowl, mix all the above mentioned ingredients (except oil). 

Add very little water, only if required & prepare a dough. keep aside for 10 minutes.

Take a small portion of the dough & give a round and slightly flat shape.

Heat oil in a pan & drop the pakoras, few at a time, & fry on a low 

flame on all sides till light golden in colour. 

                              Drain on a tissue paper.

                        Serve hot with chutney, sauce or with a cup of tea. 

Semolina Egg Pakoras / Fritters

          Try these crispy and delicious pakoras made out of egg, sooji, onion and other ingredients. They are very easy to make and can be dished out in a jiffy. Have them as a snack with your evening cup of tea or relish them as appetizers with green chutney or ketchup. So check out the step by step pictorial recipe to prepare it.

• 2 eggs, beaten
• 1/3 cup semolina
• salt to taste
• 1/4 tsp. turmeric powder
• 1 onion, chopped, chopped
• 1-2 green chilies
• 1 tsp. ginger, grated
• 2 tbsp. coriander leaves, chopped
• 1/8 tsp. baking soda
• 1/2 tsp. red chili flakes
• 1/2 tsp. roasted cumin powder
• oil to deep fry

          In a bowl, mix together all the above mentioned ingredients (except oil) and keep aside for 10-15 minutes.

          Heat oil in a pan and drop spoonful into it in batches and fry them on a medium flame till golden in color. 

          Drain on a tissue paper and relish as a snack with your evening tea. You can also have them as appetizers with some green chutney or ketchup.

                                Take all the ingredients (except oil) in a bowl.

                                Mix them well & keep aside for 10-15 minutes.

                                Heat oil & drop spoonful into it in batches.
                 

                                Fry them on a medium flame till golden in colour. 
                 

                                Drain on a tissue paper.

                    Relish as a tea-time snack or as appetizers with green chutney / ketchup.

Paka Kola'r Bora (Ripe Banana Pakoras / Fritters - Bengali Style)

          'Paka' means ripe, 'Kola' means Banana and 'Bora' means Pakoras / Fritters. So make these simple and yummy pakoras / fritters out of any over-ripe bananas and enjoy just as it is, as an evening tea-time snack or as an after-meal dessert. Do not forget to drizzle some rabri over it and a sprinkle of chopped pistachios. So check out the step by step pictorial recipe to prepare this amazing Bengali delicacy.

• 2 ripe bananas, mashed
• 3-4 tbsp. rice flour
• 1-2 tbsp. sugar
• 1/4 tsp. baking soda
• 1/2 tsp. fennel powder
• 2 tbsp. fresh grated coconut
• oil to deep fry

          In a bowl, mix together all the above mentioned ingredients (except oil). Heat oil in a pan and drop spoonful in it few at a time.

          Fry on a low flame till light golden in colour. Drain on a tissue paper and enjoy just as it, as a tea-time snack or as an after-meal dessert (drizzled with some rabdi / thickened milk).

                                Mix together all mentioned ingredients (except oil). 

                  

                                  Heat oil & drop spoonful in it few at a time.

                                  Fry on a low flame till light golden in colour. 

                                  Drain on a tissue paper. 

                                Enjoy just as it, as a tea-time snack or .....

                      ...... as an after-meal dessert (drizzled with some rabdi / thickened milk).

Kumro Pata Bora (Pumpkin Leaves Pakoras / Fritters - Bengali Style)

       
          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 out the step by step pictorial recipe to prepare this traditional Bengali delicacy.

• 10-12 Pumpkin Leaves, 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 spoonful 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 & rinse them.

                                  Chop them roughly. 

                   In a bowl, take besan, rice flour, salt, turmeric powder, ginger, green chilies, 
                   onion, nigella seeds & baking soda.

                     Add chopped greens & make a batter with required quantity of water.

                                Heat oil & drop spoonful in it. Fry till light golden in colour.

                                 Drain on a tissue paper.

                   Serve them hot with some chutney / kasundi as an appetizer, as an evening
                   tea-time snack or as an accompaniment to dal-chawal.

Kumro Phool Bhaja (Pumpkin Flowers Pakoras / Fritters - Bong Style)

           These are amazing Pakoras / Fritters made out of Pumpkin Flowers. It is a traditional Bengali appetizer or side dish that is very much relished as a part of a Bengali platter with dal-chawal (rice-lentil combo). These awesome and delicious pakoras are not commonly heard or seen these days. But if you happen to come across these flowers, do go ahead and try. You will simply love them. So check out the step by step pictorial recipe to prepare it.

          I came across them on the terrace of my parents home, when I recently came to visit them in Hyderabad. I immediately jumped at the idea of making some fritters out of these blossoms, as I did not want to miss this golden opportunity to add one more post (an interesting one) in my blog.

• 5-6 Pumpkin Flowers / Blossoms
• 4-5 tbsp. besan (gram flour)
• 2 tbsp. rice flour
• salt to taste
• pinch of turmeric powder
• 1/2 tsp. red chili powder
• 1/2 tsp. baking soda
• 1 tbsp. poppy seeds 
• 1/2 tsp. kalonji (nigella seeds)
• oil to deep fry 

          Discard the stem and stigma from each of the Pumpkin flowers. Wash them gently and rinse well. Keep aside.

          In a bowl, make a semi thick batter with rest of the ingredients (except oil) with required quantity of water. 

          Heat oil in a pan. Dip each flower in the batter and gently drop them in the hot oil few at a time. Fry on a low flame till they turn light golden in colour on both sides.

          Drain them on a kitchen towel and serve hot as an appetizer or as a side dish with rice-dal combo.

                             

                                 Remove the stems & stigma from all the flowers.

                 Prepare a batter with besan (gram flour), salt, turmeric powder, red chili powder,                         baking soda, kalonji, rice flour & poppy seeds with required quantity of water.  
                 Dip washed & drained flowers in the batter.

                                  Deep fry them in hot oil till golden in colour.

                                 Drain on a tissue paper.

                 Serve them as an appetizer or as a side dish with dal-chawal (rice-lentil combo).