Saga Bara
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.
For 4 servings
- 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.
What to keep in mind.
8 tips from the recipe — small details that make a real difference to the final dish.
- 1Chop the amaranth leaves roughly, not too fine, to retain texture in the fritter.
- 2Let the batter rest for 5 minutes after mixing to allow the chickpea flour to hydrate fully.
- 3Use a kadai or deep, heavy-bottomed pan for even frying temperature.
- 4Test oil temperature with a tiny drop of batter – it should sizzle and rise immediately.
- 5Do not overcrowd the pan; fry in small batches to keep the oil temperature steady.
- 6Drain fried saga bara on paper towels to remove excess oil and keep them crisp.
- 7Serve immediately for maximum crunch – they soften as they cool.
- 8For a make-ahead option, fry partially, freeze, and finish in a hot oven or air-fryer.
Adapt it for your goals.
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 & jainVegan & jain
Saga bara is naturally vegan (no dairy or eggs). Jains can omit onion and garlic, and substitute asafoetida (hing) for the allium flavour.
high proteinHigh-protein
Boost protein by replacing half the chickpea flour with roasted peanut flour or adding a tablespoon of roasted chana dal powder to the batter.
Why this is on our healthy list.
Rich in Leafy Greens
Amaranth leaves are packed with iron, calcium, and vitamins A and C, making these fritters a tasty way to boost your daily vegetable intake.
Plant-Based Protein
Chickpea flour (besan) provides a solid source of plant protein, helping to keep you fuller for longer.
Digestive-Friendly Spices
Cumin and nigella seeds are traditionally used in Indian cooking to aid digestion and reduce bloating.
Low Glycemic Index Base
Chickpea flour has a lower glycemic index than wheat flour, helping to manage blood sugar levels more steadily.
Frequently asked questions
The batter was too thin. Make sure it is very thick — just enough to coat the leaves — and that the oil is hot enough (180°C) before frying.
