Crispy rice and moringa leaves pakoras
Rice and moringa leaves pakoras were crispy and perfect. Drumstick leaves has a lot of health benefits and is very nutritious. So you can make these yummy pakoras and enjoy as a tea time snack.
Ingredients
- for the batter
- 1 cup chickpea flour ( besan)
- 1/2 tsp Kashmiri chilli powder ( use regular chilli powder for a spicier version)
- salt to taste
- 1 cup drinking water ( use as needed)
- For the mix
- 1 cup moringa leaves ( fresh, cleaned and washed)
- 1 cup rice ( cooked, better if it is left over rice)
- For Frying
- 2 cups cooking oil ( I have used olive oil)
Instructions for preparing Crispy rice and moringa leaves pakoras
- Wash and set the cleaned moringa leaves to drain.
- Into a mixing bowl add chickpea flour, chilli powder, salt and half cup water and mix well to form a lump-free batter. Depending on the thickness add a bit more water so it is in the form of thick honey consistency
- To this add the moringa leaves and cooked rice and mix well. Set aside till the oil is ready
- Heat the oil in a Kadai (deep pan) to medium heat. To test the oil when you drop a bit of the batter it should sizzle up and not sink to the bottom.
- Take a small portion of the batter in your hand and pinch bits of it into the hot oil. Alternately, you can drop a spoonful of it into the oil too.
- Once the batter looks cooked on one side, flip over and cook till golden brown on the other side. The bubbles that appear around the batter bit will also reduce. This means the pakora is ready
- Drain the pakoras out of the oil.
- Serve hot with chai and chutney of your liking.
Relax & Enjoy !
Courtesy / credit :
mildlyindian.com