The sound of rain makes you want a cup of tea. For Bengalis, few afternoons are more comforting than sitting by the window with hot tea and crisp pakoras. You have had plenty of potato, onion and aubergine pakoras; this time try pakoras made from leafy greens. This snack is easy to make with any greens, including spinach, red amaranth or Malabar spinach.

First wash the greens well and drain them. Chop them finely and put them in a large bowl. Mix in chopped onion, green chillies and coriander leaves. Then add gram flour, rice flour, turmeric, chilli and cumin powder and salt to taste, and mix everything well. The greens will release some water; if needed, add water a little at a time to make a thick mixture. Make sure it is not too thin: a thick batter helps the pakoras hold their shape and turn crisper.

Heat oil in a karai and keep it on a medium flame. Take small portions of the mixture by hand and drop them into the oil. Do not add too many pakoras at once, as this lowers the oil temperature and can make them oily rather than crisp.

Fry the pakoras until brown and crisp on both sides, then drain the oil and place them on tissue paper. Serve with tomato sauce or coriander chutney.

Source: Jagonews24. First published in Bengali on The Agro News.