Loading...
A unique and crispy fritter from Bihari cuisine, made with tender Kadam leaves and a spiced chickpea flour batter. These pakoras are a delightful monsoon snack, perfect with a cup of chai.
Prepare the Pakora Mixture
Form the Batter
Heat the Oil
A comforting yogurt and chickpea flour curry from Bihar, filled with soft, spongy gram flour dumplings. This tangy and mildly spicy dish is a regional staple, best enjoyed with steamed rice.
A nutty, pungent, and spicy dry chutney from Bihar, made with roasted flaxseeds, garlic, and chilies. It’s a powerhouse of flavor and nutrients, perfect to sprinkle over dal-rice or enjoy with roti.
A rustic and wholesome flatbread from Bihar, stuffed with a savory mixture of roasted chickpea flour (sattu) and aromatic spices. It's a nutritious and filling meal, perfect with baingan chokha or a simple yogurt.
A traditional Bihari stuffed flatbread filled with a savory mixture of roasted gram flour (sattu), spices, and tangy pickle masala. This wholesome and flavorful bread is perfect for a hearty breakfast or lunch.
A unique and crispy fritter from Bihari cuisine, made with tender Kadam leaves and a spiced chickpea flour batter. These pakoras are a delightful monsoon snack, perfect with a cup of chai.
This bihari recipe takes 35 minutes to prepare and yields 4 servings. At 320.16 calories per serving with 10.19g of protein, it's a beginner-friendly recipe perfect for snack or appetizer.
Fry the Pakoras
Serve
To make a lower-oil version, preheat your air fryer to 190°C (375°F). Lightly spray the pakoras with oil and air fry for 12-15 minutes, flipping halfway through, until golden and crisp.
You can add other finely chopped vegetables like spinach (palak), fenugreek leaves (methi), or grated potatoes to the batter for added flavor and texture.
For an extra kick, add 1/2 teaspoon of chaat masala or amchur (dry mango powder) to the batter for a tangy flavor.
The use of besan (chickpea flour) as the base makes these pakoras a good source of plant-based protein, which is essential for muscle repair and growth.
Both besan and Kadam leaves contribute dietary fiber, which aids in digestion, promotes a feeling of fullness, and helps maintain stable blood sugar levels.
The addition of ajwain (carom seeds) is a traditional practice in Indian frying as it is known to have carminative properties that help prevent indigestion and bloating.
Kadam Saag Pakora is a deep-fried snack, so it should be consumed in moderation. However, it contains beneficial ingredients like Kadam leaves, which are a source of nutrients, and besan (chickpea flour), which provides protein and fiber. An air-fried version would be a healthier alternative.
A single serving of 4 Kadam Saag Pakoras (approximately 120g) contains an estimated 250-300 calories. The exact number can vary based on the amount of oil absorbed during frying.
Kadam Saag refers to the leaves of the Kadam tree (Neolamarckia cadamba). It's a seasonal green, popular in Bihari cuisine, especially during the monsoon. You might find it in local vegetable markets in Bihar and surrounding regions.
Yes, while the taste will be different, you can substitute Kadam leaves with other greens like finely chopped spinach (palak), fenugreek leaves (methi), or amaranth leaves (chaulai).
Store leftover pakoras in an airtight container in the refrigerator for up to 2 days. To reheat and regain crispiness, place them in a preheated oven or an air fryer at 180°C (350°F) for 5-7 minutes.