Punjabi Saag Pakora Mustard Green Fritter Winter

Method

1. 1

   Prepare the greens: Wash mustard and spinach greens thoroughly. Squeeze out excess water by hand. Finely chop.

2. 2

   Combine in a bowl: Place the chopped greens in a bowl. Add finely minced green chilli and grated ginger.

3. 3

   Add gram flour and spices: Add gram flour, red chilli powder, turmeric, ajwain, baking soda and salt.

4. 4

   Mix without adding water first: Mix thoroughly. The moisture in the greens themselves will begin to coat the gram flour. The greens release water as they are mixed with salt.

5. 5

   Add minimal water only if needed: The batter should be quite thick and the greens should barely be bound together. Add water one teaspoon at a time only if the mixture will not hold together when pressed.

6. 6

   Heat oil: Heat oil on medium-high.

7. 7

   Drop rough clumps: Drop rough, irregular clumps of the green mixture into the hot oil — do not shape or smooth them. The irregular, rough shape creates more surface area for crispiness.

8. 8

   Fry on medium-high: Fry for 2 to 3 minutes until deep golden and crispy.

9. 9

   Drain on paper towels.

10. 10

    Serve immediately with green chutney and chai: Saag pakora must be eaten hot — it loses its crispiness within 10 minutes.

11. 11

    Note: Saag Pakora made from fresh mustard greens is the winter snack of Punjab — made during the sarson (mustard greens) season from November to February when the yellow mustard fields turn Punjab golden. The slight bitterness and pungency of raw mustard greens, which mellows when cooked into saag, remains partially present in the pakora — creating a more complex flavour than onion or spinach pakora. Eaten alongside chai during winter afternoons in Punjabi households.