Pathora

Pathora is a traditional fried dish originating from the Sindh region of Pakistan and India. It is made from spinach (typically Palak spinach) or other leafy greens, chickpea flour (besan), and spices. The mixture is formed into small, flat cakes or patties and deep-fried until golden brown and crispy.

Preparation:

The process usually involves finely chopping the spinach or chosen green. This chopped green is then mixed with chickpea flour, along with a blend of spices such as cumin, coriander, turmeric, red chili powder, and salt. Water is added to create a thick batter. Small portions of the batter are shaped into patties and carefully lowered into hot oil for deep-frying.

Serving:

Pathora is commonly served as a snack or appetizer, often enjoyed with a side of chutney or yogurt. It is a popular street food and is also made in homes, particularly during festive occasions and celebrations.

Regional Variations:

While the basic recipe remains consistent, slight variations may exist in different regions of Sindh and among individual families. These variations can include the types of spices used or the specific leafy green incorporated into the dish.

Nutritional Information:

Pathora provides some nutritional value from the spinach and chickpea flour, offering fiber and some vitamins and minerals. However, as a deep-fried food, it is relatively high in fat.