Drumstick leaves fritters (moringa leaves fritters) recipe.
Drumstick leaves or moringa leaves are very nutritious - it is a superfood. A small serving of the humble-looking moringa’s tiny leaves has seven times the amount of vitamin C of an orange, four times the calcium of milk, and four times the beta-carotene of carrots.
We recently discovered drumstick leaves/moringa leaves in a farmers market nearby. The first bunch was used for super healthy drumstick leaves dal (Click here for recipe). It is time for some indulgence now. These fritters are usually made with drumstick flowers. But I tried them with the leaves and they turned out amazing – it is a great tea time snack.
I make them very similar to onion fritter or pakoda with the onion change of adding ginger and garlic paste too. To make drumstick leaves fritters, I combine washed and cleaned drumstick leaves/moringa leaves, ginger, garlic, sliced onion, chilli, poppy seeds, and salt. I then add besan (chickpea flour) and a bit of rice flour. I pour a tablespoon of hot oil to it. Oil should be so hot that as soon as you pour it, it starts to form bubbles on the flour (this hot oil is what makes the fritters crispy). I then add water and bring together to form a thick batter. I then fry them in batches.
Pair it with masala chai for an indulgent teatime snack. Click here for masala chai recipe.
For onion pakoda recipe, click here.
For more snacks recipe, click here.
Moringa leaves fritter
- 1 cup moringa leaves
- 2 large onions thinly sliced
- ¾ cup besan approximately
- 2 tablespoon rice flour
- 1-2 green chilli finely chopped or to taste
- 1 teaspoon ginger paste
- 1 teaspoon garlic paste
- A handful coriander leaves finely chopped
- 1 tablespoon poppy seeds
- 1 teaspoon chilli powder or to taste
- 1 tablespoon oil (should be very hot)
- Oil for deep frying
- ¼ cup water approximately
- Wash and clean the drumstick leaves. Remove all the thick stems
- In a large bowl, mix together drumstick leaves, onion, ginger paste, garlic paste, coriander leaves, green chilli, poppy seeds, salt, chilli powder
- Now add besan, rice flour and mix together
- Pour in hot oil. Oil should be so hot that as soon as you pour it, it starts to form bubbles on the flour
- Add water slowly and mix to form a batter. The leaves and onions should be coated well with the batter
- Heat oil in a deep fry pan or fryer. Once the oil is hot enough, take a small portion of batter and gently put it in the oil. Put 3-4 fritter in a batch and fry them on medium heat until golden brown
- Drain on kitchen towel and serve hot
- The batter shouldn’t be too runny. The fritters will not be crispy if the batter is runny. At the same time the batter shouldn’t be too thick as well
- Don’t fry them on low flame. The fritters will turn out very oily