Radish Leaves Pakoda (Mooli Ke Patte Ke Pakore)

#myrecipe

By Harshita Gupta

Feb, 27th

611

Servings

4 persons

Cook Time

25 minutes

Ingredients

4 - 6

Ingredients

3 cups Radish Leaves (Mooli Ke Patte)
1 cup Gram Flour (Besan)
1/4 tsp Asafoetida
1/2 tsp Red Chilli Powder
to Taste Salt
as required Cooking Oil (For Frying Pakodas)

Instructions

Wash the radish leaves nicely and chop them roughly. In a large mixing bowl add the roughly chopped radish leaves, besan, asafoetida, red chilli powder and salt and mix. Radish leaves have moisture in it as it is washed so very less water is required ie. 1 or 2 tablespoon. Keep mixing everything together for about 5 minutes.
Heat oil in a deep frying wok. When the oil is hot, take small portion of pakoda mixture with your hand and gently drop it in the hot oil and fry the pakodas on low to medium flame until crisp and golden brown in color from both the sides.
Remove on kitchen towel to drain away the excess oil.
Crispy and Tasty Radish Leaves Pakodas are ready. You can enjoy these hot pakodas without chutney also or serve it hot with schezwan chutney or green chutney or minty tomato dip or tomato ketchup.

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