Fresh Arugula dipped in a spiced besan batter and deep-fried to crispy fritters that are best served with a hot cup of chai.
Prep Time10 minutesmins
Cook Time15 minutesmins
Total Time25 minutesmins
Course: Snack
Cuisine: Indian, South Indian
Servings: 3people
Author: Famidha Ashraf
INGREDIENTS
1buncharugula leaveswashed, drained, pat dried and finely chopped
1medium onionfinely sliced
2 to 3green chilliesfinely chopped
2garlic clovescrushed and chopped finely
Fresh coriander leaveschopped
1sprigcurry leaveschopped
¼cupbesan gram flourbesan
¼cuprice flour
½teaspoonred chilli powder
1pinchturmeric powder
salt to taste
1pinchbaking sodaoptional
1tablespoonhot 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.