Monsoon calls for a cup of chai and pakoras, and this poi saag pkaroa recipe uses the monsoon’s best poi or pui saag, also known as Malabar spinach. Like any other pakora, this one features a raw ingredient that is washed, dried and dipped in a seasoned gram flour batter and deep-fried in hot oil. For poi saag pakoras, the leaves are used. The leaves of the Mlalabar spinach plant are fast-growing, and the plant is widely heat-tolerant and is cultivated in tropical and subtropical regions. This pakora recipe is perfect for people who dislike slimy foods because poi saag develops a mucilaginous texture when cooked in curried dishes. So try this poi saag pakora, by mixing besan (gram flour) with spices such as red chilli powder, turmeric, carom seeds (ajwain), nigella seeds, garlic, and salt. Rice flour is often added to the batter, a small amount to make them turn out crispier. The batter is runny but thick enough to cling to the leaves. Then it is deep-fried in hot oil. This pakora recipe might be oily, but the poi saag is not, and it is nutrient-rich leafy green containing vitamins A and C, iron, calcium, and antioxidants that support health and immunity. The mucilage present in the Malabar spinach is believed to be gentle on digestion and helpful in soothing the stomach. Gram flour adds plant-based protein and fibre, making the snack more filling compared to wheat-based fried foods. The spices, too, are known to help in digestion.