Looking for a unique Bengali snack to enjoy with evening tea or a plate of hot rice? Try this delicious Pumpkin Leaf Pakora with Masoor Dal recipe from BengaliPaakshala. Made with fresh pumpkin leaves, red lentils, green chillies, ginger and garlic, these crispy fritters are full of flavour and have a wonderfully crunchy texture.
Unlike regular pakoras dipped in gram flour batter, this recipe uses a thick masoor dal paste coated directly onto the pumpkin leaves. The leaves are folded, coated with more dal mixture and fried in mustard oil until golden and crispy.
Serve these Bengali-style pumpkin leaf fritters with hot tea, coffee or steamed rice for a tasty homemade snack.
Ingredients
For the Pumpkin Leaf Pakoras
- Fresh pumpkin leaves, as needed
- ½ cup masoor dal (red lentils)
- 3 green chillies
- 2 pieces of ginger
- 7–8 small garlic cloves (use 2–3 if the cloves are large)
- 2 tablespoons cornflour or rice flour
- Turmeric powder, to taste
- Kashmiri red chilli powder, to taste
- Cumin powder, to taste
- Coriander powder, to taste
- Salt, to taste
- A small pinch of nigella seeds (kalonji)
- Mustard oil, for deep-frying
How to Make Pumpkin Leaf Pakora with Masoor Dal
Step 1: Clean the Pumpkin Leaves
Wash the pumpkin leaves thoroughly with a little salt. Remove the tough fibres from the back of each leaf by gently pulling them away from the veins. This helps make the leaves more pleasant to eat.
Step 2: Soak the Masoor Dal
Take ½ cup of masoor dal and soak it in water for approximately one hour. Drain the water completely before grinding.
Step 3: Prepare the Dal Paste
Add the soaked dal to a grinder along with the green chillies, ginger and garlic. Grind everything into a smooth, thick paste without adding water.
Transfer the paste to a mixing bowl.
Step 4: Season the Mixture
Add two tablespoons of cornflour or rice flour to the dal paste. Mix in turmeric powder, Kashmiri red chilli powder, cumin powder, coriander powder, salt and a small pinch of nigella seeds.
Combine everything thoroughly until you get a thick mixture that can stick easily to the pumpkin leaves.
Step 5: Coat and Fold the Leaves
Place one pumpkin leaf on a plate. Spread the masoor dal mixture evenly over its surface.
Fold the bottom part of the leaf upwards, then fold in the sides to form a compact parcel. Spread another layer of the dal paste over the folded leaf, coating both sides well.
Repeat the process with the remaining leaves. Prepare a few pakoras before starting to fry them.
Step 6: Heat the Mustard Oil
Heat mustard oil in a deep frying pan or kadai. Once the oil is hot, carefully add the prepared pumpkin leaf parcels.
Keep the flame at medium heat so the coating can cook properly without browning too quickly.
Step 7: Fry Until Golden and Crispy
Fry the pakoras on one side until golden brown, then carefully turn them over. Continue frying until both sides are crisp and beautifully coloured.
Remove the pakoras from the oil and allow excess oil to drain.
Serving Suggestions
Serve these crispy pumpkin leaf pakoras hot with evening tea or coffee. They also make a delicious accompaniment to steamed rice and dal.
For the best crunch, serve them soon after frying.
Tips for Perfectly Crispy Pumpkin Leaf Pakoras
- Remove the fibres: Pull away the tough fibres from the backs of the leaves before cooking.
- Drain the dal well: Excess water can make the paste too thin.
- Avoid adding water while grinding: A thick paste helps the coating stick to the leaves.
- Use cornflour or rice flour: Either can be used to help create a crisp coating.
- Maintain medium heat: This helps the coating cook and turn golden evenly.
- Coat both sides: Make sure the folded leaves are covered well with the dal mixture.
Frequently Asked Questions
Can I use rice flour instead of cornflour?
Yes. Rice flour can be used instead of cornflour in this recipe.
Do I need to use gram flour (besan)?
No. This version uses a masoor dal paste rather than a traditional besan batter.
How long should I soak the masoor dal?
Soak the dal for approximately one hour, then drain it thoroughly before grinding.
What is the best way to serve pumpkin leaf pakoras?
They are delicious with evening tea or coffee and can also be served alongside hot rice and dal.
Try this unique Bengali pumpkin leaf pakora recipe at home and share your experience in the comments.
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