How to make drumstick leaves pakoda | Moringa leaves pakoda

Drumstick leaves pakoda | Moringa leaves pakoda is an easy tea time snack which is very crispy and tastes awesome.

With very less ingredients you can make this crispy drumstick leaves pakoda | Moringa leaves pakoda in just 10 minutes of time.

If you have more drumstick leaves then you can make these pakoda instead of always making the drumstick poriyal. These turns out very crispy and can even be stored in an airtight container for 4 to 5 days.

What are the Health benefits of Drumstick leaves or the Moringa leaves

Drumstick leaves which is also called as Moringa leaves is very rich in iron content. Below are some of its health benefits

• Moringa leaves contains proteins, Calcium, Magnesium which helps to improve your stamina and boosts your immunity
• it is an excellent source of anti oxidants
• helps to keep the diabetes under control
• lowers cholesterol level and hyoer tension
• very good source of iron content
• Helps in loosing weight
• Controls constipation
• improves lactation and helps to meet the nutrient requirements during pregnancy and breast feeding period

you can check the other benefits of moringa leaves here.

With pleanty of benefits, you should try different recipes made with moringa leaves. Some are below

• Moringa soup
• Moringa leaves masala chappathi
• Drumstick leaves rasam
• Moringa leaves masal vadai

If you love snack recipes, then do check the other below recipes

• Idli pakoda
• Rice pakoda
• Egg cutlet
• cabbage pakoda
• Potato rava fingers

If you love my recipes, then do subscribe to my Youtube channel for latest videos. For Recipes in English – Akilas Kitchen (quick recipes) and for recipes in Tamil – Just Samayal (detailed videos).

Ingredients to make pakoda

• Drumstick leaves / moringa leaves – 1 cup
• Gram flour – 1 to 1 1/4cups
• Rice flour – 1/4 cup
• Corn flour – 1 tbsp
• salt – as req
• fennel seeds – 1 /2 tbsp
• cumin seeds – 1/2 tbsp
• chilli powder – 1/2 tbsp (or adjust as per tour spice level)
• turmeric powder – 1/4 tsp
• green chilles – 2 finely chopped
• ginger garlic paste – 1/2 tbsp
• curry leaves – handful
• coriander leaves – handful
• hot oil or ghee – 2 tbsp
• water – enough to make a dough
• oil – for frying

Step by step instructions to prepare this Drumstick leaves pakoda | Moringa leaves pakoda recipe

Lets see the step wise pictures to make the Moringa leaves pakoda.

Prepare the mixture

In a big bowl add the moringa leaves.

Add the gram flour and the rice flour.

include the cornflour, salt, cumin and fennel seeds. Fennel seeds are optional, but gives a nice taste.

now add the powders – chilli ppwder, turmeric powder and the finely chopped green chillies.

also add the handful of fresh coriander leaves and handful of curry leaves.

In order to get the perfect crispiness, add the hot oil or the ghee. Adding ghee gives a nice flavor too. Alao include the ginger garlic paste at this stage. You can also add the crushed ginger and garlic.

Mix everything well adding water little by little.

try to make a smooth dough as shown below.

Fry the pakodas

Heat enough oil in a wok in medium flame. Once the oil is hot enough, take small portion from the dough and drop it in the hot oil.

Likewise, add the whole dough in batches. Fry them in medium flame alone and while frying, keep rotating them for even frying. Once the ssshhh sounds subsidies, remove from oil. Filter the excess oil using a kitchen tissue.

tasty and super crispy pakoda are ready.

You can store these pakodas in a air tight container and it will be good definitely for 4 to 5 days.

Tasty Drumstick leaves pakoda | Moringa leaves pakoda are ready to be served.

Recipe to make Moringa Leaves Pakoda

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Drumstick leaves pakoda | Moringa leaves pakoda

Drumstick leaves pakoda | Moringa leaves pakoda is an easy and healthy tea time snack which can be prepared in just 10 minutes of time.

Course Snack

Cuisine Indian

Keyword drumstick leaves pakoda, Moringa leaves pakoda, moringa leaves recipes, murungai keerai pakoda, pakoda recipes

Prep Time 5 minutes minutes

Cook Time 5 minutes minutes

0 minutes minutes

Total Time 10 minutes minutes

Servings 4

Calories 100kcal

Author Akila

Ingredients

• Drumstick leaves – 1 cup
• Gram flour – 1 to 1 1/4cups
• Rice flour – 1/4 cup
• Corn flour – 1 tbsp
• salt – as req
• fennel seeds – 1 /2 tbsp
• cumin seeds – 1/2 tbsp
• chilli powder – 1/2 tbsp or adjust as per tour spice level
• turmeric powder – 1/4 tsp
• green chilles – 2 finely chopped
• ginger garlic paste – 1/2 tbsp
• curry leaves – handful
• coriander leaves – handful
• hot oil or ghee – 2 tbsp
• water – enough to make a dough
• oil – for frying

Instructions

Prepare the mixture

• In a big bowl add the moringa leaves.
• Add the gram flour and the rice flour.
• include the cornflour, salt, cumin and fennel seeds. Fennel seeds are optional, but gives a nice taste.
• now add the powders – chilli ppwder, turmeric powder and the finely chopped green chillies.
• also add the handful of fresh coriander leaves and handful of curry leaves.
• In order to get the perfect crispiness, add the hot oil or the ghee. Adding ghee gives a nice flavor too. Alao include the ginger garlic paste at this stage. You can also add the crushed ginger and garlic.
• Mix everything well adding water little by little.
• try to make a smooth dough as shown below.

Fry the pakodas

• Heat enough oil in a wok in medium flame. Once the oil is hot enough, take small portion from the dough and drop it in the hot oil.
• Likewise, add the whole dough in batches. Fry them in medium flame alone and while frying, keep rotating them for even frying. Once the ssshhh sounds subsidies, remove from oil. Filter the excess oil using a kitchen tissue.
• tasty and super crispy pakoda are ready.

Video

Notes

check the below notes

Notes

1. Adding corn flour is optional, but it gives the crispiness to the pakoda.
2. you can add either oil or ghee, which also gives extra crispiness to the pakoda.
3. If you want you can add the onion cut lengthwise.

The post Drumstick leaves pakoda | Moringa Leaves Pakoda appeared first on Learning-to-cook.

It’s been long time since I made some snacks and When I was thinking what to do, these drumsticks leaves came to mind and I prepared this Drumstick leaves vadai. Normally people go with mixing drumstick leaves with Urud dal vadai but I made with Masal vadai. It’s mostly the same preparation of Masal vadai expect that we add drumstick leaves in this.

So evening snacks recipes for you to view
Masal Vadai
Roasted Foxnuts
Vegetable cheese balls
Soya chunks Fry
Crispy Cauliflower fry

Drumstick leaves Masal Vadai

Preparation time: 10 min(soaking time: 2hrs) | Cook Time: 15 min | Serves: 5

Recipe Category: Snacks | Recipe Cuisine: South Indian

Ingredients 

Drumstick leaves – 1 cup ( around 125 gms)

Bengal gram – 2 cups

Onion – 2 small sized ( chopped finely )

Curry leaves – few ( optional )

Fennel seeds – 2 tsp + 1 tsp

Cinnamon stick – 3 sticks ( 2 inches )

Cloves – 6 to 7

Giner – 1 inch (chopped very finely)

Garlic – 2 clvoes (chopped finely)

Green chilli – 2

Dry red chilli – 2 ( chopped nicely )

Salt asper taste 

Oil for frying

Method

1. Get the leaves. Wash and keep aside. ( below drumstick leaves picture I took for poriyal which I will post later. In that I took 1 cup for this vadai)

2. Soak the Bengal gram for 2 hrs at least. After 2 hrs, take 3 tbsp of soaked Bengal gram and keep separately. Filter the water.

3. Grind the soaked Bengal gram along with cinnamon stick, fennel seeds, cloves to a coarse paste adding water little by little.

4. Add the onion, curry leaves, salt, green chilli, red chilli, asafoetida and finally the drumstick leaves. Add the soaked Bengal gram wich we kept separately.

5. Mix them nicely. Take a small portion and flat it as shown to make the vadai.

6. Heat the oil in a pan or kadai in medium flame. Drop the vadai slowly into the oil. Slightly rotate the vadai for even cooking. When the vadai turns light brown colour in all the sides, remove from oil. Filter the oil in a kitchen towel and serve hot.

7. Yummy n crunchy Drumstickleaves vadai is ready.

Crispy and crunchy Drumstick leaves vadai is ready

Notes:
1. If you have added more water to your mixture, that you cant get the perfect shape, add 1 or 2 tbsp of rice flour.
2. Do not keep the vadai mixture for a long time, as it becomes sour and sucks more oil, when frying.
3. If you are a beginner, fry one vadai first and check for the taste. Then fry the vadai in batches.

Tags: Easy Indian Snacks Recipes, Murungai keerai vadai, Drumstick leaves vadai, Drumstick leaves masal vadai,

The post Drumstick Leaves Masal Vadai | Murungai Keerai Masala Vadai | Easy Evening Snacks Recipes appeared first on Learning-to-cook.