Drumstick Leaves Pakoda
A tasty evening snack with drumstick leaves and besan (gram flour)
Makes: 7
You will need
1 cup (100 g) drumstick leaves
1 cup (100 g) besan / gram flour
1/2 teaspoon red chilli powder
1/4 teaspoon turmeric powder
2 pinches hing
1/2 teaspoon salt
25 - 35 ml (2 tablespoon) water
150 ml oil for frying
1 cup (100 g) besan / gram flour
1/2 teaspoon red chilli powder
1/4 teaspoon turmeric powder
2 pinches hing
1/2 teaspoon salt
25 - 35 ml (2 tablespoon) water
150 ml oil for frying
Method
Wash and clean drumstick leaves. Drain out water thoroughly.
In a bowl, mix besan, drumstick leaves, red chilli powder, turmeric powder, salt and hing. Add 25 - 35 ml (2 tablespoons) water and make a thick batter. Avoid adding more water. Keep aside for 15 minutes.
Heat oil in a kadai. Reduce heat to medium and drop teaspoons (use small spoons which shape like ice cream scoop to get evenly round shape) of the pakoda batter (6 - 7 pakodas at a time) and fry till golden color on both the sides.
Drain and place on kitchen towel to absorb excess oil.
In a bowl, mix besan, drumstick leaves, red chilli powder, turmeric powder, salt and hing. Add 25 - 35 ml (2 tablespoons) water and make a thick batter. Avoid adding more water. Keep aside for 15 minutes.
Heat oil in a kadai. Reduce heat to medium and drop teaspoons (use small spoons which shape like ice cream scoop to get evenly round shape) of the pakoda batter (6 - 7 pakodas at a time) and fry till golden color on both the sides.
Drain and place on kitchen towel to absorb excess oil.
Serve as an evening snack with Tomato sauce or coconut chutney.
1 comment:
Healthy and yummy pakodas
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