Poi leaves are also called as Malabar Spinach or Basella Spinach and generally available in Indian grocery stores or Asian market. Poi leaves are glossy, broad, deep green and thick. The pakora/bhajji made from Poi leaves tastes awesome and goes very well as snack item with tea. It can be prepared in both way either shallow fry or deep fry. In fact you can bake as well if you are worried about oil. However the best taste is in deep fried as always.
Ingredients
- 1 bunch Poi leaves
- 1-1/2 cup Gram flour( besan)
- 1/3 cup Corn starch
- 3 tbsp Fine rava or Sooji
- 1 tsp Hot red chili
- 1/2 tsp Turmeric powder
- 2 tsp Chaat masala powder
- 2 tsp Garlic paste
- 1/4 tsp Baking powder
- Salt to taste
- 1 cup Oil for frying
Instructions
- Clean poi leaves with running water.
- Remove the stalks and coarse chop the leaves and keep it aside.
- In a mixing bowl, add besan, corn starch, rava, salt, chaat masala, chili powder, baking powder, turmeric powder and garlic paste. Mix it very well. Add water slowly and make a medium consistency batter.
- Add chopped poi leaves in to it.
- Mix it well and ensure the poi leaves get coated with batter nicely all around.
- Heat oil in a kadhai at medium heat, once oil is heated, drop medium sized flattened balls of poi leaves in to oil.
- Fry it till golden color flipping the sides on both side.
- Take out the fried pakora and place it on tissue paper to absorb excess oil from it.
- Poi pakoras are ready to be served. Sprinkle some chaat masala and red chili on top and serve it hot.
- This pakora is similar to palak pakora.
- Enjoy it hot with tea or coffee.
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