Radish Leaves Pakora
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.
Ingredients
- 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
- ½ teaspoon Haldi/ground turmeric
- ½ teaspoon cumin seeds
- Salt to taste
- Oil for deep frying
To serve
- Mint chutney or Ketchup
Instructions
- 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 ½ 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.
Notes
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.