I sometimes don't know what to do with the luxurious greens that we find attached to the vegetables. Radishes, carrots, beetroots etc. come with these attached greens. And they go bad very quickly. Often before we can get around to using the vegetable. I thought of this good way to use up these greens. As soon as I bring the vegetables home, I cut off the greens, wash them, chop them up and store them in a container. The same day or the next day, I add some chickpea flour, a couple of spice powders and fry them in oil. I make these for breakfast sometimes. Or if I already have breakfast planned, I make them as an evening snack. They disappear pretty quickly. Sometimes I stop by the Indian store after buying these kind of vegetables to see if I can find some fenugreek leaves also to add to the greens so that I can make more of the pakodas. Then I try to save some of the pakodas (a very difficult task!) and make kadhi.
Greens from a bunch of carrots, beetroots, etc.
1 cup chickpea flour
1/2 tsp red chilli powder
1/4 tsp turmeric powder
1 tsp salt
1/4 cup water
Place the greens in a bowl. Add the flour and the spices. Add the water and mix. Mix it with your hand. If necessary add some more water carefully tablespoon by tablespoon until it becomes a very thick batter. This will not be a dry dough that we can make into balls. It will be a wet, thick paste. We can drop spoonfuls of it into the hot oil. (I usually drop small blobs of it into the oil with my hands.) I keep the heat at medium high (8 on my electric coil stove). When the underside is light brown, turn over and cook the other side the same way till done. Then take out the pakodas and place on paper towels. Serve hot.
If there is nothing left in the fridge except coriander leaves and you have about 20 minutes, this is an option.
1 bunch coriander leaves or whatever is left
1 1/2 cups chickpea flour
1/4 tsp turmeric
1/2 tsp chilli powder
1/2 tsp cumin powder
1/2 tsp coriander powder
3/4 tsp salt
1/4 cup water
Place the coriander leaves in a bowl. Add the flour and spices. Add water. Mix to make a very thick batter, more like a thick paste. Heat oil on medium high. Put by the spoonful or blobs with your hand into hot oil and fry first one side, then the other, till medium brown.
Greens from a bunch of carrots, beetroots, etc.
1 cup chickpea flour
1/2 tsp red chilli powder
1/4 tsp turmeric powder
1 tsp salt
1/4 cup water
Place the greens in a bowl. Add the flour and the spices. Add the water and mix. Mix it with your hand. If necessary add some more water carefully tablespoon by tablespoon until it becomes a very thick batter. This will not be a dry dough that we can make into balls. It will be a wet, thick paste. We can drop spoonfuls of it into the hot oil. (I usually drop small blobs of it into the oil with my hands.) I keep the heat at medium high (8 on my electric coil stove). When the underside is light brown, turn over and cook the other side the same way till done. Then take out the pakodas and place on paper towels. Serve hot.
If there is nothing left in the fridge except coriander leaves and you have about 20 minutes, this is an option.
1 bunch coriander leaves or whatever is left
1 1/2 cups chickpea flour
1/4 tsp turmeric
1/2 tsp chilli powder
1/2 tsp cumin powder
1/2 tsp coriander powder
3/4 tsp salt
1/4 cup water
Place the coriander leaves in a bowl. Add the flour and spices. Add water. Mix to make a very thick batter, more like a thick paste. Heat oil on medium high. Put by the spoonful or blobs with your hand into hot oil and fry first one side, then the other, till medium brown.
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