My trellis was collapsed after the super cyclone Aamphan. There were two vines on the trellis. Those were malabar spinach plants and cucumber plants. Both were badly affected due to the super cyclone. But somehow I managed to repair it. But again a days after the super cyclone, this area was hit by a local storm (Kalbaishakhi). So I decided to shift or reduce the height of the trellis. So I cut a long vine of malabar spinach. A few leaves on the piece of the malabar spinach vine were super big and very suitable for this delicious malabar spinach (leaf) fritter or pui shaker pakora (bora).
That is why I prepared this wonderful pakoda at home.
Though most people prefer to make malabar spinach curry (poi shaaker ghonto). But this pakoda is very special. Pakoda lover must try this. You can try it with tea or even with dal & rice. It is really delicious. The taste of this pakora is very different as compared to mix veg pakoda, gobi pakoda, lettuce pakoda, Punjabi style paneer pakoda, mooli pakoda, crispy karela pakoda, very special gobi 65, crispy Bengali style dal pakoda. It is crispy & comes with a very flavor of mustard seeds. Poppy seeds make this fritters very special. It is very popular in West Bengal & Bangladesh. I do not know anywhere else people also love similar fritters as a snack. If you know then please share by leaving a comment below.
Pui shak is a common leafy vegetable in West Bengal & Bangladesh during the summer season. I have noticed that if it is grown under the shade then leaves are bigger but slightly bitter in taste. At the same time when this plant is grown under full sun then it is comparatively smaller in taste and sweeter in taste. Did you ever realize it?
It is very nutritious. Malabar spinach contains various minerals & vitamins. That is why I prefer to grow this leafy vegetable in my rooftop kitchen garden. Secondly, if you grow two or three vines in containers then it is enough for a family of 4 members.
Pui shaker pakora recipe
- 6 big size malabar spinach leaves
- 2.5 teaspoons poppy seeds/khuskhus, paste
- 2 mustard seeds, paste
- 2 green chillies
- Salt to taste
- 1.5 tablespoons rice flour
- 2 tablespoons any vegetable oil
- Clean & wash 6 big size malabar spinach leaves
- Now make a paste of poppy seeds, mustar seeds & green chillies and mix all
- Then spread that paste on one side of each leaf
- Now fold each leaf to give 1 inch by 2.5-inch size
- Prepare a batter with rice flour, salt & water ( not so thin and not so thick)
- Dip those folded leaves one by one and fry over medium flame till those are complete cooked & crispy