Radish Leaves Pakora, also called Radish Leaves Pakoda are deep fried snack made with radish greens. Spinach can be used instead of radish greens. Vegan and gluten-free.
Happy Tuesday to you! Hope you had a wonderful weekend and a fresh start to your brand new week.
Our weekend was a little busy, with some photoshoot thrown in the middle of schedules to keep, appointments to meet and a little bit of personal life thrown in the mix.
Sometimes, life just gets ahead of us. It just becomes a series of to-do-list-items we just go through in a mundane manner and then something exciting/surprising/disappointing comes and for a little while life takes a different turn.
As of now, life for us is just a group of items in the to-do-list. Just the mundane day to day stuff. But sometimes, that itself is an overwhelming task to do. When that happens, I hit the pause button, which in turn equals to playing candy crush on my cell phone, binge watching Netflix, may be a little reading and recipe research.
I cook a lot too, with abandon. The recipes that are engraved in memory, from the smells from childhood, the so-called comfort food.
But next weekend, we take a break from the regular stuff around here and we get to attend an event – it is a once-in-year Diwali festival hosted by our local Indian community and is a cultural fest followed by a delicious Indian feast.
So looking forward to it.
Then comes the Thanksgiving break. Some quality family time, a quieter weekend and lotsa cooking. And during that time, I want to work on some Christmas recipes to share with you. Yeah, that is exciting.
Holidays means lotsa parties, get-togethers or may be even quiet family time. Whatever your plans are, you need to have some dishes ready up your sleeve. If you are the party hopper, you need to have lot of party food ideas. The radish leaves pakora is a staple party food. And if you have friends who are vegan and/or gluten-free folks, these pakoras are ideal for them, since it is both vegan and gluten-free. You don’t have to think twice before you make them.
And the best thing is you can make these with spinach leaves if radish leaves are hard to find. When you make them with spinach leaves, just call them spinach leaves pakora. Ha!
BTW, did you know these beauties go by different colloquial names? Call them pakoda, pakora or pakodi, they are still the delicious Indian style deep-fried fritters.
This is an easy party food, which can be made ahead and reheated, which makes it such a great recipe.
And when you munch on them addictively, you should REFUSE to count the calories in the radish leaves pakoras.
Sometimes it is hard to plan parties. Sometimes you just call your friends and say, hey! come on over. For one such impromptu party, I made these spinach pakoras and my friends said: “You have to publish this on the blog…. these are so good.”.
Yes, these are really good.
Crispy, crunchy and delicious.
Serve it with mint chutney, plain ol’ ketchup or ketchup spiked with some hot sriracha sauce.
This is a good appetizer/snack to have for book-club meetings, or a simple family time in the evenings,birthday parties or any informal or formal get together.
Radish Leaves Pakora Recipe
Before we go into the recipe and learn how to make radish leaves pakora/spinach leaves pakora, here are some things that you should keep in mind:
- Technically, besan/chana dal flour should be gluten-free. But if you are strictly following a gluten-free diet because of medical reasons, please do read the labels carefully, since some of these flours (brands) could be made in a facility that process wheat flours.
- Instead of cayenne pepper/paprika combination, you can use any Indian red chili powder. Adjust to taste.
- To cut the heat from the Serrano Peppers/Green Chilli, consider removing the seeds.
- There are different ways to make these pakoras crispy.
- Adding rice flour to the batter (this is what I usually prefer)
- Adding a teaspoon or two of hot oil while mixing the batter.
- Double frying the pakoras – fry the pakoras and half way through the cooking process, remove the pakoras, drain the oil and deep fry again.
- Reheating the pakodas:
- Microwave Method: This is the easiest method to reheat the pakodas. Wrap the pakodas in a kitchen paper towel and lay them in a single layer in a microwave safe tray and wrap and microwave for about 30 seconds.
- Convection oven: Preheat the oven to 350 degree Fahrenheit (180 degree celsius). Bake the pakoras in a single layer for about 5-8 minutes or until crisp.
Yields 18-20 pakoras
Radish Leaves Pakora also called Radish leaves Pakoda are deep fried snack made with radish greens. Spinach can be used instead of radish greens. Vegan and gluten-free.
10 minPrep Time
30 minCook Time
40 minTotal Time
- 1 bunch (100 grams/2 cups chopped) radish leaves; washed and finely chopped
- 1 medium sized (150 grams) onion; thinly sliced
- 1 cup besan/chana dal flour
- 1-2 serrano Pepper/green Chillies (adjust to taste; remove the seeds for less spicy version)
- 2 tablespoon rice powder/finely ground rice/rice flour
- 1 inch ginger;grated or minced
- 1 teaspoon cayenne pepper/Indian red Chilli Powder; adjust to taste
- 1 teaspoon paprika (optional)
- 1/2 teaspoon haldi/ground turmeric
- 1/2 teaspoon cumin seeds
- Salt to taste
- Mint chutney or Ketchup
- Wash and finely chop radish leaves/spinach leaves; slice onion thinly. Chop cilantro. Deseed Serrano Pepper and chop finely.
- In a medium sized bowl, mix besan, rice powder, spices(Cayenne, haldi, cumin seeds, grated ginger and Paprika) and salt. Combine it all together with (add a few tablepoons at a time) and whisk well to remove any lumps. You will need a little less than 1/2 cup of water. Make sure your batter is not too watery and there are no lumps.
- Mix the chopped greens, cilantro, finely chopped Serrano pepper to the batter and mix well to coat.
- Heat oil in a kadhai or pan over medium heat (to test whether the oil is hot enough, drop a cumin seed and if it rises immediately to the top, the oil is ready). Drop teaspoonfuls of batter into the hot oil without over crowding the kadhai and cook for about 50-60 seconds. Flip the pakoras and cook the other side too. Make sure your pakoras are crisp and golden brown in color before removing them from oil. Drain on a paper towel. Repeat with rest of the batter to make more pakoras.
- Serve with mint chutney or ketchup.
Technically, Besan/Chana Dal Flour should be gluten-free. But if you are strictly following a gluten-free diet because of medical reasons, please do read the labels carefully, since some of these flours (brands) could be made in a facility that process wheat flours.
Instead of cayenne pepper/Paprika combination, you can use any Indian red chili powder. Adjust to taste.
To cut the heat from the Serrano Peppers/Green Chilli, consider removing the seeds.
There are different ways to make these pakoras crispy:
-> Adding rice flour to the batter. (this is what I usually prefer)
-> Adding a teaspoon or two of hot oil while mixing the batter.
-> Double frying the pakoras - fry the pakoras and half way through the cooking process, remove the pakoras, drain the oil and deep fry again.
Reheating the pakodas:
-> Microwave Method: This is the easiest method to reheat the pakodas. Wrap the pakodas in a kitchen paper towel and lay them in a single layer in a microwave safe tray and wrap and microwave for about 30 seconds.
-> Convection oven: Preheat the oven to 350 degree Fahrenheit (180 degree celsius). Bake the p akorasin a single layer for about 5-8 minutes or until crisp.
You can buy finely ground rice/rice flour/rice powder at Indian stores.
Hope you enjoyed the recipe for the radish leaves pakoras.
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Till we meet again…