Often dismissed as a common weed, Purslane is a nutritional powerhouse—brimming with omega-3 fatty acids, antioxidants, and a satisfying tangy flavor. It grows abundantly in gardens, cracks in sidewalks, or wild patches of soil, thriving despite neglect. This recipe transforms its delicate, succulent leaves into crispy, golden fritters that can rival any store-bought snack. Think of it as nature’s humble gift turned gourmet delight, all wrapped in the warmth of tradition.
🥄 Ingredients:
- 2 cups fresh purslane leaves and tender stems, washed and chopped
- 1 cup chickpea flour (besan)
- 2 tbsp rice flour (for crispiness)
- 1 medium onion, finely chopped
- 1–2 green chilies, minced (adjust to spice preference)
- ½ tsp turmeric powder
- ½ tsp red chili powder
- ½ tsp carom seeds (ajwain)
- Salt to taste
- Water as needed for batter
- Oil for deep frying
- Optional: Chopped coriander leaves and a squeeze of lemon
👩🍳 Instructions:
- Prep the Purslane:
Remove any thick stems or roots from the purslane. Wash thoroughly to remove grit, then pat dry and chop finely. - Mix the Batter:
In a mixing bowl, combine chickpea flour, rice flour, chopped onions, chilies, turmeric, red chili powder, carom seeds, and salt. Add the chopped purslane and gently fold. - Add Water Gradually:
Pour water little by little to form a thick batter—neither too runny nor stiff. The batter should cling to a spoon without dripping excessively. - Rest & Heat:
Let the batter rest for 10 minutes while you heat oil in a deep frying pan over medium-high heat. - Fry to Perfection:
Drop spoonfuls of batter into the hot oil, flatten gently with a spatula if making paratha-style rounds. Fry until deep golden and crisp on both sides, turning occasionally. - Drain & Serve:
Transfer onto paper towels to remove excess oil. Serve hot with mint chutney, tamarind sauce, or spiced yogurt.
🌟 Why This Recipe Works:
The tartness of purslane balances beautifully with the earthy chickpea flour. Rice flour adds a crunchy texture, while the spices wake up your palate. It’s vegetarian, gluten-free (if you skip rice flour), and bursting with flavor—making it ideal as a tea-time snack or a side dish in a larger meal.
✨ Bonus Tip: Purslane shrinks a bit while cooking, so don’t hesitate to be generous with the initial amount. Its soft stems are edible and add a nice chewiness.
Let me know if you’d like a variation—maybe baked instead of fried? Or stuffed into a wrap? I’ve got ideas brewing like chai on a rainy evening. ☕