Crispy Mooli Patta Pakoras / Radish Leaf Fritters

Crispy Mooli Patta Pakoras / Radish Leaf Fritters

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My family is a family of dal eaters i.e. they love to eat dal so much that can have it twice a day everyday. Sometimes I get bored of making dal or any curry. That day, to make all those dal eaters happy, I make another of their favorite i.e. pakodas.

Yesterday was one such day. I wasn’t in a mood to make dal and there wasn’t any vegetable in my fridge except radish. My husband loves to have radish bhurji, but that is served along with dal as a side. Now I had another obvious choice i.e. pakoras.

mooli patta pakora

Generally I make palak pakoras or mixed veg pakoras . When there is no palak, I use mooli patta to make mooli patta pakoras and those are even crispier that palak pakoras.

mooli patta pakora

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When first batch of  mooli patta pakoras came out of wok to the plate of those hungry souls, believe me they were gone so fast as if all of them have been hungry for months. Immediately I made some chapatis to eat along with pakoras to save my skin.

Some mooli patta pakoras on a chapati drizzled with some tomato minty sauce on the top makes an excellent roll to satiate your palate and tummy as well.

mooli patta pakora

Print Recipe
Crispy Mooli Patta Pakoras / Radish Leaf Fritters
Not in a mood to cook regular meal...try these crispy mooli patta pakoras with chapati and some tangy sauce on the top.
mooli patta pakoras
Cuisine Indian
Prep Time 10 min
Cook Time 7-8 min/batch
Servings
Ingredients
Cuisine Indian
Prep Time 10 min
Cook Time 7-8 min/batch
Servings
Ingredients
mooli patta pakoras
Instructions
  1. Wash radish leaves well and chop them roughly.
  2. In a bowl, take besan and all the dry ingredients.
  3. Add water to make a thick paste. Beat it with a whisker for 1-2 minutes.
  4. Add chopped radish leaves, grated ginger, onion and green chillies. Mix well.
  5. Heat mustard oil at high flame. Once it reaches to its smoking point, reduce the flame and let the temperature come down a bit.
  6. Add spoonfuls of batter in the hot oil and fry pakoras till crisp and golden brown in colour.
  7. Serve hot pakoras with green chutney or minty tomato dip
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I am sending this recipe for Blogging Marathon #95 Week 1 Day 1

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#95

 

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