Kadam Saag Pakora
Crispy, golden fritters made by coating tender stems and leaves of the kadam saag plant in a spiced gram flour batter. A beloved Bengali monsoon snack that pairs perfectly with puffed rice or a steaming cup of chai.
For 4 servings
- prep · ~5 min
Prepare the kadam saag.
Wash the kadam saag thoroughly under running water. Pat dry completely with a kitchen towel. Chop the tender stems and leaves into 2-inch pieces. Set aside in a large mixing bowl.
TIPAny moisture on the leaves will cause the batter to thin out and oil to splutter. Dry them really well. - mix · ~8 min
Make the spiced batter.
1.In the bowl with the chopped greens, add besan, rice flour, nigella seeds, chopped green chili, and grated ginger.2.Add turmeric powder, red chili powder, salt, sugar, and baking soda.3.Mix everything well with your hands, gently crushing the greens to release a bit of moisture.4.Sprinkle water little by little, mixing continuously until a thick, coating batter forms. The batter should cling to the greens, not drip off.5.Let the batter rest for 5 minutes.TIPGo very slow with the water. The greens release their own moisture once salted. Add just enough to bring the flour together. - fry · ~15 min
Fry the pakoras in batches.
1.Heat mustard oil in a kadai over medium-high heat until it reaches its smoking point, then reduce heat to medium.2.Drop small clusters of the batter-coated greens into the hot oil. Do not overcrowd the pan.3.Fry for 3 to 4 minutes, turning occasionally, until golden brown and crisp on all sides.4.Remove with a slotted spoon and drain on paper towels.TIPMustard oil must be properly heated until it smokes and turns pale yellow, or the pakoras will taste raw and pungent. - serve · ~1 min
Serve hot with accompaniments.
Serve the crispy kadam saag pakoras immediately while still hot, with kasundi or a simple coriander-mint chutney on the side.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Pat the kadam saag bone-dry after washing to prevent batter from thinning.
- 2Let the batter rest for 5 minutes so the besan hydrates fully for better adhesion.
- 3Use your hands to mix the batter, gently crushing the greens to release natural moisture.
- 4Heat mustard oil until it smokes and turns pale yellow to remove its raw pungency.
- 5Fry in small batches so the oil temperature stays high and pakoras turn uniformly crisp.
- 6Add a pinch of baking soda for an extra-light, airy texture in the fritters.
Adapt it for your goals.
Gluten-free
This recipe is naturally gluten-free as it uses besan (chickpea flour) and rice flour — no substitutions needed, making it safe for celiac or gluten-sensitive eaters.
spicySpicy
Double the green chilies and red chili powder, and add a chopped dried red chili for extra heat that cuts through the richness of the fried batter.
herbedHerbed
Fold in 2 tablespoons of finely chopped fresh coriander or mint leaves into the batter for a fresh, herbal contrast to the earthy kadam saag.
Why this is on our healthy list.
Rich in Fiber
Kadam saag provides dietary fiber that aids digestion, while chickpea flour (besan) adds additional soluble fiber for gut health.
Good Source of Plant Protein
Besan is a legume-based flour packed with plant protein, making these pakoras a more substantial snack than all-purpose flour fritters.
Contains Antioxidants
Turmeric and nigella seeds bring anti-inflammatory and antioxidant properties, supporting overall wellness with every bite.
Frequently asked questions
Yes, tender spinach or amaranth leaves work well as a substitute — just chop them similarly and pat very dry before battering.
