With the onset of Monsoon, every region of India enjoy different varieties of Pakodas. Sharing Moringa leaves Fritters Recipe today. A twist to crispy Onion Bhaji adding Moringa leaves.
With the tipar tapar sound of rain , I crave for a cup of Tea & a bowl of crispy Pakoda. Scrunching them while gazing through the window , you forget the reality for a while. The cool breeze brings a sheer happiness kissing your face . I love Rain !
Moringa leaves Fritters Recipe
What is Moringa
A superfood that is native to the Indian subcontinent. The leaves , flowers and the fruit ( Drumstick) , everything is edible.
Rich in nutrients, Moringa leaves are good source of Calcium & phosphorus. These leaves can be dried in the sun and stored at room temperature.You can add to soup , juice even to Pancakes.
Earlier I have shared Moringa flowers fritters. Here is the link to the Recipe if you have not checked yet.
Making this Recipe is quick. You can use fresh leaves or dry leaves.There is a big Moringa tree in my backyard , so I get them easily . I added around 1/2 cup leaves to 4 Onions.
You need sliced red Onions (julienne). You need to add half of the gram flour or Besan to onions without any water in the first step. Rub and mix well. The moisture of onions will work as the binding agent.
Wash Moringa leaves and clean them. Pat dry & chop them slightly before adding to the mixture.
Add the other half of the Besan and rice flour. At this point add a very little water. I added 2 tbsp water. It has to be a thick mixture . I do not add salt while frying Pakoda. Prefer to sprinkle once they are done.
The right oil matters a lot bringing more flavours to Pakodas. I always use Mustard oil for frying most of the fritters. You can use any cold pressed oil like peanut , sunflower or coconut. I found Mustard oil works best preparing crispy Onion bhaji.