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Pumpkin-leaf Fritters

Servings: 4.
Preparation time: 5 minutes.
Frying time: 10 minutes..
Total time: 15 minutes.

Sun is blazing hot these days in Tokyo; my balcony pot plant has been growing well, touch wood so far I already cooked it few times “Pumpkin-leaf Fritters” and “Pumpkin-leaf roll curry” and it is already started to giving buds and hope it blooms and bears fruits after few days. This time, when I made fritters from the pumpkin leaves; I decided to make a post.

Pumpkin leaves are good source of iron, vitamin C and B.

Ingredients:

Pumpkin leaves: 8-10 no.
Garlic paste: ½ teaspoon
Salt: ½ teaspoon
Turmeric powder: ¼ teaspoon
Chilli powder: ½ teaspoon
Ajwain (Carom seed): ¼ teaspoon
Kalongi (Nigella seed): ¼ teaspoon
Besan (gram flour): 1 cup
Sooji/Rava (Semolina): 1 tablespoon
Til (Sesame seed): 1 ½ tablespoon
Meetha soda (soda bi carb): 1 pinch (optional)
Water: ½ cup
Mustard oil/ Cooking oil: for deep frying

Preparation:

Clean and dry pumpkin leaves on kitchen towel, keep aside.
Take a bowl, put all ingredients except pumpkin leaves; make a smooth batter with the help of water.

Method:

Take fry pan, heat oil in it, let oil to smoke. Pour a drop of batter into the oil, If batter comes up slowly, it means right temperature of oil otherwise wait for a while and test again.
After getting right temperature of oil, dip one leaf in the prepared batter of Besan, fold into 2-3 layer as shown in photo (either directly by hand or spoon), put as many Pakoda as can be accommodated depending upon quantity of oil.
When they start to come up; turn over. Deep fry till it becomes golden brown on both sides. Remove the Pakoda from oil. Deep fry all leaves (Pakoda).
Serve hot with evening tea. It can be served with any meal. It goes well with curd-rice. It may be paired with steamed rice and dal.