Arugula Pakora | Crispy Garden Rocket Indian Fritters

Ingredients

• 1 bunch arugula leaves (washed, drained, pat dried and finely chopped)
• 1 medium red 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)
• 1/4 cup besan gram flour (besan)
• 1/4 cup rice flour
• 1/2 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

1. 1

   --- Prepare the batter ---

2. 2

   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.

3. 3

   Prepare the batter: 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.

4. 4

   --- Fry ---

5. 5

   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.

6. 6

   --- Serve ---

7. 7

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