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+ servings

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