We have learnt how to prepare Moringa leaves Stir-fry and Moringa leaves Dal in the earlier posts and today we are going to learn how to make fritters / pakoras using Moringa leaves. Those who do not like to eat Moringa leaves can eat in the form of fritters and that will surely go well with them. Although we say that deep fried food is unhealthy, once in a while is fine.
INGREDIENTS :
(1) 250 gms of Gram flour
(2) 2 cups of Drumsticks leaves
(3) 1 large Onion finely chopped
(4) 3/4 cup of Coriander leaves finely chopped
(5) 3 green chillies, minced
(6) 10-12 Curry leaves, finely chopped
(7) 3/4 teaspoon of Cumin seeds / Jeera
(8) 1 inch sized Ginger (Adrak), finely chopped
(9) 10 Garlic buds (Lehsun), finely chopped
(10) 1/2 teaspoon of Turmeric powder / Haldi
(11) 1/4 teaspoon of Asafoetida / Hing powder
(12) Salt as per taste required
(13) Cooking oil for frying
(14) Water for batter forming
Here is a picture of all the ingredients gathered.
METHOD :
(1) Remove the Moringa leaves from the twigs and collect 2 cups of them in a colander. Rinse the leaves in a colander thoroughly under running tap water. We need not chop the leaves.
(2) Take 250 gms of Gram flour in a bowl. Add 2 cups of Moringa leaves to it. Add finely chopped Onions, Minced Ginger and Garlic, finely chopped green Chillies, chopped Coriander leaves, Cumin seeds, Turmeric powder, Asafoetida powder and Salt as per taste required to the bowl.
Mix well.
Mix well along with water (Adding little at a time) till a soft but thick batter is formed.
(3) Take oil in a Kadhai / Wok for deep frying.
(4) When the oil is hot, add a spoonful of batter 8 to 10 times to form that many fritters / pakoras in a batch. Deep frying to get golden colour fritters / pakoras.
Once fried, take out the fritters with a slotted ladle and put on an absorbent tissue paper placed on a plate. This will drain the excess oil.
(5) Deep fry remaining fritters in batches till all the batter is over.
(6) Serve the fritters with tomato ketchup or a Coriander Mint Chutney.
