Tired of the same old snacks? Discover the secret to making crispy, delicious Patra Leaves Pakoda! This simple, step-by-step recipe transforms patra leaves into a mouthwatering treat. Learn how to create the perfect batter, get that golden-brown crunch, and unlock a flavour that will have everyone asking for your recipe. Dive into the full article to master this incredible snack and impress your family and friends with a unique dish they’ll love. Don’t miss out on the best pakoda recipe you’ll ever try!
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Ingredients:
- 3 large Patra leaves, washed and finely chopped
- 1/2 cup Chana dal, soaked for 4-5 hours
- 3 green chillies
- 4 cloves of garlic
- A small piece of ginger, chopped
- 1/2 tsp cumin seeds
- 4 medium-sized onions, thinly sliced
- 1 tbsp lemon juice
- A pinch of asafoetida (hing)
- 1 tbsp white sesame seeds
- 1/4 tsp carom seeds (ajwain), crushed by hand
- Salt to taste
- 1 tsp coriander powder
- Fresh coriander leaves, chopped
- 1/4 tsp turmeric powder
- 1 tbsp rice flour
- 1 tbsp gram flour (besan)
- Oil for deep frying
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Instructions:
- Preparation:
- Soak the chana dal in plain water for 4-5 hours.
- Wash and finely chop the patra leaves, removing the thick central vein.
- In a mixer grinder, add the soaked chana dal, green chillies, garlic cloves, chopped ginger, and cumin seeds.
- Grind the mixture coarsely without adding water.
- Making the Bhaji Batter:
- Transfer the ground dal mixture to a bowl.
- Add the chopped patra leaves and sliced onions to the bowl.
- Add lemon juice, asafoetida, white sesame seeds, crushed carom seeds, salt, coriander powder, chopped coriander leaves, and turmeric powder.
- Add the rice flour and gram flour.
- Mix everything well until thoroughly combined.
- Frying the Bhajis (pakodas):
- Heat oil in a pan until it’s very hot.
- Reduce the gas to medium heat.
- Drop small portions of the batter into the hot oil.
- Fry until golden brown and crispy on all sides.
- Once done, remove the bhajis (pakodas) from the oil and drain excess oil.
- You can also add grated raw potato to the batter for extra crispiness.
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Secret Patra Pakoda Recipe: Crispy, Crunchy & Delicious!
Craft irresistible Patra Leaves Pakoda with our easy recipe. Get the secret to a golden, crispy crunch that's perfect for any occasion.
Ingredients
- 3 large Patra leaves washed and finely chopped
- 1/2 cup Chana dal soaked for 4-5 hours
- 3 green chillies
- 4 cloves of garlic
- A small piece of ginger chopped
- 1/2 tsp cumin seeds
- 4 medium-sized onions thinly sliced
- 1 tbsp lemon juice
- A pinch of asafoetida hing
- 1 tbsp white sesame seeds
- 1/4 tsp carom seeds ajwain, crushed by hand
- Salt to taste
- 1 tsp coriander powder
- Fresh coriander leaves chopped
- 1/4 tsp turmeric powder
- 1 tbsp rice flour
- 1 tbsp gram flour besan
- Oil for deep frying
Instructions
Preparation:
- Soak the chana dal in plain water for 4-5 hours.
- Wash and finely chop the patra leaves, removing the thick central vein.
- In a mixer grinder, add the soaked chana dal, green chillies, garlic cloves, chopped ginger, and cumin seeds.
- Grind the mixture coarsely without adding water.
Making the Bhaji Batter:
- Transfer the ground dal mixture to a bowl.
- Add the chopped patra leaves and sliced onions to the bowl.
- Add lemon juice, asafoetida, white sesame seeds, crushed carom seeds, salt, coriander powder, chopped coriander leaves, and turmeric powder.
- Add the rice flour and gram flour.
- Mix everything well until thoroughly combined.
Frying the Bhajis (pakodas):
- Heat oil in a pan until it’s very hot.
- Reduce the gas to medium heat.
- Drop small portions of the batter into the hot oil.
- Fry until golden brown and crispy on all sides.
- Once done, remove the bhajis (pakodas) from the oil and drain excess oil.
- You can also add grated raw potato to the batter for extra crispiness.
