Ingredients with Measurements:
- 1 cup gundruk (dried and fermented leafy greens)
- 1 cup besan (gram flour)
- 1/2 cup rice flour
- 1/2 cup chopped onions
- 1/4 cup chopped coriander leaves
- 1 tsp cumin seeds
- 1 tsp red chili powder
- 1 tsp turmeric powder
- Salt to taste
- Oil for frying
Special equipment needed:
- Deep frying pan
- Mixing bowl
- Slotted spoon
Step-by-step instructions:
1. In a mixing bowl, add gundruk, besan, rice flour, chopped onions, coriander leaves, cumin seeds, red chili powder, turmeric powder, and salt. Mix well.
2. Gradually add water to the mixture and make a thick batter. Make sure there are no lumps in the batter.
3. Heat oil in a deep frying pan on medium heat.
4. Take a spoonful of batter and drop it into the hot oil. Fry the pakoras until they turn golden brown.
5. Use a slotted spoon to remove the pakoras from the oil and place them on a paper towel to remove excess oil.
6. Serve hot with mint chutney or tomato ketchup.
- Time:
Preparation time: 15 minutes
- Cooking time: 20 minutes
Temperature:
- Medium heat for frying
Serving size:
- 4-5 people
Nutritional information:
- Calories: 150 per serving
- Fat: 6g
- Carbohydrates: 20g
- Protein: 5g
Substitutions for ingredients:
- If gundruk is not available, you can use spinach or kale leaves instead.
- Rice flour can be substituted with corn flour.
Variations:
- Add chopped green chilies for a spicier version.
- Add grated carrots or cabbage for a crunchy texture.
Tips and tricks:
- Make sure the batter is thick enough to coat the gundruk leaves.
- Do not overcrowd the frying pan while frying the pakoras.
- Use fresh oil for frying to avoid a burnt taste.
Storage instructions:
- Store the leftover pakoras in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- Reheat the pakoras in a preheated oven at 350°F for 5-7 minutes or until heated through.
Presentation ideas:
- Serve the pakoras on a platter with mint chutney and sliced onions.
Garnishes:
- Garnish with chopped coriander leaves and grated coconut.
Pairings:
- Serve with masala chai or a cold beer.
Suggested side dishes:
- Serve with steamed rice or naan bread.
Troubleshooting advice:
- If the batter is too thin, add more besan or rice flour to thicken it.
- If the pakoras are not crispy, increase the heat while frying.
Food safety advice:
- Make sure the gundruk leaves are thoroughly washed and dried before using them.
Food history:
- Gundruk is a traditional Nepali food made by fermenting leafy greens.
Flavor profiles:
- The pakoras have a tangy and spicy flavor with a crispy texture.
Serving suggestions:
- Serve as an appetizer or snack.
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Region: Nepalese