Mustard Greens Pakoda is a quick and simple appetizer or snack that would appeal to kids and adults. This is a good way to add green leafy vegetables to your diet. The black pepper adds a wonderful flavor to the fritters and the stalks of the greens a nice crunch.
This is also a great way to use leftover idli batter.
Cooking Time: 20 minutes
- 1 1/2 cups mustard greens (sarson ka saag), finely chopped along with tender part of the stalks (you can also use spinach or amaranth leaves)
- 2 tbsp cilantro (coriander leaves), finely chopped
- 2 cups idli batter (available in Indian grocery stores)
- 3 tbsp all-purpose flour
- 1/2 tsp black pepper powder
- 1/2 tsp red chilli powder (adjust to taste)
- Salt to taste
- Vegetable oil for deep-frying
- Heat the oil for deep frying on medium-high heat.
- While the oil is heating up, in a bowl, mix together the idli batter, all-purpose flour, mustard greens, cilantro, pepper and red chilli powders, and salt into a thick batter.
- When the oil is hot, take spoonsful of batter and drop gently in the oil and deep fry until golden.
- Remove the mustard greens pakoda on a paper-towel to drain any excess oil and place on a serving platter.
- Serve the mustard greens pakoda plain or with a chutney of your choice.
After draining any excess oil on a paper-towel, place the pakodas on a plate right away to prevent them from becoming soft.