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Home » Recipes » Indian Savoury Snacks

Arugula Pakora | Garden Rocket Fritters

Modified: Oct 27, 2022 · Published: Apr 22, 2017 by Famidha Ashraf · This post may contain affiliate links · Leave a Comment

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Arugula pakora - fresh leaves dipped in a spiced besan batter and deep-fried to crispy fritters that are best served with a hot cup of chai. A sip of the sweet milk chai and a bite of green chilli-spiced pakoras is heaven.

Arugula Pakora | Garden Rocket Fritters

Pakoras are a popular snack in India, especially during the rainy monsoon season. There are Pakoras made with almost everything you can think of. The most common are Onion Pakoras, Aloo Bonda, banana fritters and many more.

If you cannot find arugula leaves that is also called garden rocket leaves, you can easily replace them with some fresh spinach (Palak).

This time I tried to find what it is called in my regional languages so that my folks can source these delicious leaves and add them to their diet. Unfortunately, I could only trace the fact that this leaf is called Tara Mira or taramira in Hindi. If you know what Garden Rocket is in your language, please leave a comment below.

Garden Rocket Fritters

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Garden Rocket Fritters

Arugula Pakora | Garden Rocket Fritters

Fresh Arugula dipped in a spiced besan batter and deep-fried to crispy fritters that are best served with a hot cup of chai.
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Prep Time: 10 minutes minutes
Cook Time: 15 minutes minutes
Total Time: 25 minutes minutes
Servings: 3 people
Calories: 200.57kcal
Author: Famidha Ashraf
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Ingredients
 

  • 1 bunch arugula leaves, washed, drained, pat dried and finely chopped
  • 1 medium onion, finely sliced
  • 2 to 3 green chillies, finely chopped
  • 2 garlic cloves, crushed and chopped finely
  • Fresh coriander leaves, chopped
  • 1 sprig curry leaves, chopped
  • ¼ cup besan gram flour, besan
  • ¼ cup rice flour
  • ½ teaspoon red chilli powder
  • 1 pinch turmeric powder
  • salt to taste
  • 1 pinch baking soda, optional
  • 1 tablespoon hot oil
  • water as required
  • Oil , to deep fry

Instructions

Prepare the batter

  • Add all the ingredients except hot oil and water, mix well, and keep aside for about 10 minutes. The salt will help the onion and leaves release moisture.
    1 bunch arugula leaves
    1 medium onion
    2 to 3 green chillies
    2 garlic cloves
    Fresh coriander leaves
    1 sprig curry leaves
    ¼ cup besan gram flour
    ¼ cup rice flour
    ½ teaspoon red chilli powder
    1 pinch turmeric powder
    salt to taste
    1 tablespoon hot oil
  • Start adding water a little at a time until you get the dough together. Less water will make crispier pakora. More water that makes a thick batter will lend soft inside and crispy outside pakoras. A pinch of baking soda 10 minutes before frying will lend a light pakoras. So adjust as per your preference.
    water as required
    1 pinch baking soda

Fry

  • Heat a deep frying pan with enough oil to deep fry on a medium flame. Add about a tablespoon of hot oil to the pakora batter. Pinch small pieces of pakora dough and drop them into the hot oil. Fry the fritters on medium flame while turning the sides using a slotted spoon. Drain and remove the fritters that have fried evenly. Place them on a kitchen tissue to get rid of any excess oil.
    Oil

Serve

  • Serve the fried arugula fritters immediately with some of your favourite ketchup and some hot chai.

Nutrition Info

Calories: 200.57kcal | Carbohydrates: 23.48g | Protein: 5.2g | Fat: 10.31g
Course: Snack
Cuisine: Indian, South Indian
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Mr.F and Famidha

Hey, I'm Famidha

An Indian chai lover in the UAE. As a passionate food blogger, I share a diverse collection of recipes spanning the Middle East and South Asia. With each dish, I aim to spark your culinary curiosity and encourage you to try new flavours and cooking methods.

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