odiaEasyveganvegetariangluten freedairy free

Saga Bara

Name: Saga Bara
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: odia
Ingredients: 150 g amaranth leaves (washed, roughly chopped (substitute spinach or fresh fenugreek leaves)); 1 pcs onion (medium, finely chopped); 2 pcs green chili (finely chopped); 1 inch ginger (finely grated); 3 pcs garlic (cloves, minced); 1 tsp cumin seeds; 1 tsp nigella seeds (kalonji); 2 tbsp rice flour; 1 cup chickpea flour (besan); 1 tsp red chili powder (adjust to taste); 1 pinch turmeric powder; 0.5 tsp salt; 1 pinch baking soda; 0.25 cup water (for batter, adjust as needed); 2 cup oil for deep frying

RATING

4.4/5(58)

TASTE SCORE

8/10

Crispy, golden fritters made from a spiced gram flour batter loaded with fresh leafy greens. This beloved Odia snack is crunch on the outside, soft and savory inside, and pairs perfectly with a steaming cup of chai on a rainy evening.

PREP

15m

COOK

20m

SERVES

2 PIECES

254 cal

SERVINGS

METHOD · 5 STEPS

prep
Prep the greens and vegetables.
1.Wash the amaranth leaves thoroughly and drain well.
2.Roughly chop the leaves and add to a large mixing bowl.
3.Finely chop the onion, green chili, and mince the garlic.
4.Add the onion, chili, garlic, and grated ginger to the bowl.
mix · ~3 min
Mix the batter.
1.Add chickpea flour, rice flour, red chili powder, turmeric, cumin seeds, nigella seeds, and salt to the bowl.
2.Stir everything well to coat the leaves evenly with the flours.
3.Sprinkle baking soda over the mixture.
4.Gradually add water, a tablespoon at a time, mixing to form a thick, sticky batter that clings to the leaves.
TIPThe batter should be very thick—just enough to bind the leaves. Too much water makes the pakoras oily.
fry · ~5 min
Heat the oil.
Pour oil into a kadai and place it over medium heat. The oil is ready when a small drop of batter sizzles and rises to the surface immediately.
fry · ~12 min
Fry the saga bara in batches.
1.Drop small spoonfuls of the leafy batter carefully into the hot oil.
2.Do not overcrowd the kadai; fry in batches of 5 to 6.
3.Fry, turning occasionally, until deep golden brown and crisp on all sides (4-5 minutes per batch).
4.Remove with a slotted spoon and drain on paper towels.
serve
Serve hot.
Serve the crispy saga bara immediately with tomato ketchup, mint chutney, or a hot cup of tea on the side.

PRO TIPS

What to keep in mind.

8 tips from the recipe — small details that make a real difference to the final dish.

1
Chop the amaranth leaves roughly, not too fine, to retain texture in the fritter.
2
Let the batter rest for 5 minutes after mixing to allow the chickpea flour to hydrate fully.
3
Use a kadai or deep, heavy-bottomed pan for even frying temperature.
4
Test oil temperature with a tiny drop of batter – it should sizzle and rise immediately.
5
Do not overcrowd the pan; fry in small batches to keep the oil temperature steady.
6
Drain fried saga bara on paper towels to remove excess oil and keep them crisp.
7
Serve immediately for maximum crunch – they soften as they cool.
8
For a make-ahead option, fry partially, freeze, and finish in a hot oven or air-fryer.

RECIPE VARIATIONS

Adapt it for your goals.

gluten free

Gluten-free

This recipe is already gluten-free as written (chickpea and rice flours replace wheat). Perfect for those with celiac or gluten sensitivity.

low oil (air fried)

Low-oil (air-fried)

For a lighter version, spray the batter-coated leaves with oil and air-fry at 190°C for 10–12 minutes, shaking halfway. You get a crisp exterior with 70% less oil.

vegan & jain