Kadam Saag Pakora

Instructions

1. 1

   Prepare the Pakora Mixture

   • In a large mixing bowl, combine the finely chopped Kadam leaves, chopped onion, besan, and rice flour.
   • Add the ginger-garlic paste, green chilies, turmeric powder, red chili powder, ajwain, and salt.
   • Using your hands, mix all the ingredients thoroughly for about 1-2 minutes. This helps the onions and leaves release some moisture.
2. 2

   Form the Batter

   • Sprinkle a small amount of water (about 1-2 tablespoons at a time) over the mixture.
   • Continue to mix until you have a very thick, coarse batter that just binds the ingredients together. Avoid adding too much water, as a runny batter will result in oily pakoras.
3. 3

   Heat the Oil

   • Pour oil into a kadai or deep pan and heat it over medium-high flame. The ideal temperature is around 175°C (350°F).
   • To test if the oil is ready, drop a tiny piece of batter into it. If it sizzles and rises to the surface quickly without browning too fast, the oil is at the perfect temperature.
4. 4

   Fry the Pakoras

   • Carefully drop small, irregular-shaped portions of the batter into the hot oil using your fingers or a spoon. Do not overcrowd the pan; fry in batches.
   • Fry for 3-4 minutes, turning occasionally, until the pakoras are a deep golden brown and uniformly crispy.
   • Using a slotted spoon, remove the fried pakoras from the oil and place them on a plate lined with paper towels to absorb any excess oil.
5. 5

   Serve

   • Serve the Kadam Saag Pakoras immediately while they are hot and crispy.
   • They pair wonderfully with green chutney, tamarind chutney, or a simple cup of hot masala chai.