Poi ( mayalu, malabar spinach, basalle) leaves pakoda (no fry)

 Poi or मायाळू (malabar spinach, basalle) leaves pakoda are yummy addition to pakoda platters or evening tea time snack. I have prepared them without deep frying and they turn equally crispy and yummy.


1. 8-10 poi leaves

2. 3/4th cup besan

3. 1/2 tbsp turmeric powder

4. 1 tbsp red chili powder 

5. 1/2 tsp jeera

6. 1/2 tbsp coriander powder 

7. Salt to taste

8. 2- 3 tbsp oil 


1. Wash the poi leaves and pat dry them on kitchen towel and remove the water

2. In a deep bowl, add besan, turmeric powder, red chili powder, coriander powder, jeera, salt and mix well. Using water mix it to batter consistency 

3..Heat a flat tava or pan and drizzle it with little oil

4. Now take one leaf  at a time and dip in batter, with a spoon or hands make sure it is coated well on both sides

5. Place it on hot tava and roast till crisp on both sides. Drizzle little oil for both sides

6. Repeat for all leaves, you can also cook multiple at same times on in one batch on the tava

Enjoy you crispy, no fry pakoda with tomato ketchup or chutney of choice 

Kitchen Gyan: Poi or malabar spinach is also very easy to grow. So if you have a balcony or terrace with few ours of direct sunlight, plant some thick stems from your store bought malabar spinach. Just insert the stems deep inside soil, with few inches on top and keep it outdoors. Water regularly. Within few days you will see new leaves growing on the stems. Enjoy your own grown poi leaves now!! 


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