Lifestyle Desk: In the winter season, if you have hot pakodas with tea, the fun of the evening doubles. Usually people make pakodas with potatoes, onions and spinach, but have you ever made crunchy pakodas with green celery leaves? If not, then this time instead of throwing away the celery leaves in the kitchen, prepare delicious snacks from them. These pakodas have the special aroma of celery leaves, spicy taste of gram flour and the taste of spices. You can make delicious pakodas at home with this easy recipe given by Santosh Jain of Jalore. Let us know its ingredients and method of making.
Material
- Green fresh celery leaves – 1 cup
- Gram flour-1 cup
- Onion-1 small finely chopped
- Green chilli-1-2 finely chopped
- Red chilli powder – half teaspoon
- Coriander powder – half teaspoon
- Turmeric powder – a pinch
- salt-as per taste
- Ajwain or cumin – a pinch
- water as per need
- oil for frying pakodas
Method
1-First of all, separate the fresh green leaves of celery from the stalks. Wash them thoroughly with clean water and remove excess water.
2-After this, dry the leaves with a cloth or kitchen towel. If you want, you can chop the leaves lightly, so that they can easily mix in the gram flour solution.
3-Now take gram flour in a big vessel. Add red chili powder, coriander powder, turmeric, salt and finely chopped green chilies to it. To enhance the taste, finely chopped onion can also be added to it.
4-Now prepare a thick batter by adding water little by little. Keep in mind that the batter should not be too thin, otherwise the pakodas may fall apart while frying.
5-Add celery leaves to the prepared gram flour solution and mix well. Try to ensure that each leaf is thoroughly coated with gram flour and spices.
6-If you want to make the pakodas more crispy, you can also add one to two spoons of rice flour to the gram flour.
7-Now heat oil in the pan. When the oil is medium hot, add the mixture of gram flour and leaves little by little into the oil. Fry the pakodas on medium flame until they become golden and crisp.
8- Keep turning them occasionally, so that the pakodas get cooked properly from all sides. After this, take them out and keep them on tissue paper, so that excess oil can be removed.
9-Your delicious and crunchy celery leaves pakodas are ready. Serve them hot with green chutney, tomato sauce or chutney of your choice. They taste very good with evening tea. These can be prepared quickly even when guests arrive.
Follow these tips to make pakodas crispy
1- After washing the celery leaves, dry them thoroughly, so that excess water does not go into the solution.
2- Keep the gram flour batter neither too thin nor too thick.
3- Always fry the pakodas on medium flame, so that they get cooked from inside and become crunchy from outside.
4- To get more crispness, you can add some rice flour to gram flour.
5- Do not keep the pakodas covered for too long after frying, otherwise their crispness may reduce.
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