Bok Choy Pakora

Bok choy is a Chinese leafy vegetable that I hadnt cooked with before though I had come across many recipes of bok choy along the lines of spinach poriyal/kootu etc. To me bok choy is a hybrid between Indian spinach and cabbage. It is a very nutritious vegetable and I am glad my friend S suggested that we try a recipe with bok choy. S who blogs here [a super creative cooking blog] and also has a super awesome art website here - something I go wow about every time I open it, came up with this fun idea about choosing one healthy vegetable every month that we would cook with and post the recipe on our blogs. So I went ahead, bought bok choy and it was lying in my refrigerator waiting to be made into something. Being in Florida we have these daily evening showers quite often and on one such gloomy and rainy Saturday me and S were in mood for some pakora and chai time in our balcony and that is the story of my bok choy pakora :)

Ingredients

Serves - 4
Spice Level - Moderate
Prep Time - 15 min
Cook time - 15 min

Bok choy - 1 , chopped in thin strips
Onion - 1 , sliced thinly
Besan/Chickpea Flour - 1 cup
Rice flour - 2 tbsp
Ajwain/Omam - 1/4 tsp
Water - as per need
Hing - 1/4 tsp
Salt - as per need
Red chilli powder - 2 Tsp
Baking soda - 1 tsp
Oil - for deep frying

How do you do it

1. Mix besan, rice flour, salt, baking soda and all the spice powders in a bowl. Add water to this as necessary to make a thick paste of dropping consistency.

2. Mix in the sliced onions and bok choy now and mix well.

3. Heat oil in a kadai for deep frying. Add spoonful of the pakora batter into the oil. Deep fry in medium flame till golden brown. Drain on tissue paper.

4. Serve these pakora with tomato ketchup of green mint chutney.

Enjoy these yummy pakora with chai :)