Kakharu Patra Bara ( Tender Pumpkin leaf Fritters )
But it was one of those days when I wanted something crispy to go with my rice and dal. And these leaves were the only thing I had in stock. Hence I ended up chopping them finely, mixing them with some garlic, onion and a binding agent to prepare some nice pan-fried fritters.
Read on for the recipe -
Preparation Time - 20 mins
- 9-10 tender pumpkin leaves
- 1-2 small garlic cloves (finely chopped)
- 1 small onion (finely chopped)
- 1/5 tsp red chili powder
- 1 tsp besan
- 1 tsp cornflour
- salt to taste
- 3-4 tsp for pan frying
Preparation - Wash and shake off the excess water from the pumpkin leaves. Chop into fine pieces.
Take into a mixing bowl along with the garlic, onions, besan, cornflour, red chili powder and salt. Mix everything using a few drops of water.
Cooking - Heat a frying pan. Drizzle a teaspoon of oil all over the surface.
Take spoonfuls of the mixture on the pan and flatten into small discs. Drizzle more oil around each one.
Cook till brown spots appear on the surface. Flip them over.
Drizzle little more oil around each one. Remove them once they are crisp and done on both sides.
Serve hot with rice and dal.