Moringa Pakoda

Name: Moringa Pakoda
Total time: 900 s
Yield: 3-4 servings
Cuisine: Indian
Ingredients: 1 cup fresh, young sajna leaves; 1 cup soaked masoor dal; 1/3 cup coconut chunks; 1 onion, finely chopped; 1 tbsp chopped garlic; 3 green chillies, chopped; 1/3 tsp cumin seeds; 1/3 tsp nigella (kalonji) seeds; 2 tbsp cornstarch; 1/3 tsp ajwain (carom) seeds; 1/4 tsp turmeric powder; 1 tsp salt; Oil for deep frying

Dr.Madhumita Mishra @FoodTalking

Odisha

#GA4
#week3
#Pakoda

Moringa leaves (drumstick leaves) have lots of minerals, vitamins, and antioxidants. The antioxidants are immunity boosters. It is good to include moringa leaves or drumsticks in our daily food if they are easily available.

Here I have taken young leaves of Moringa (sajna) and prepared pakoda with red lentil (masoor dal) and coconut. The taste is awesome and value in terms of nutrition is much more.

#GA4
#week3
#Pakoda

Here I have taken young leaves of Moringa (sajna) and prepared pakoda with red lentil (masoor dal) and coconut. The taste is awesome and value in terms of nutrition is much more.

Dr.Madhumita Mishra @FoodTalking

Odisha

#GA4
#week3
#Pakoda

Here I have taken young leaves of Moringa (sajna) and prepared pakoda with red lentil (masoor dal) and coconut. The taste is awesome and value in terms of nutrition is much more.

#GA4
#week3
#Pakoda

Here I have taken young leaves of Moringa (sajna) and prepared pakoda with red lentil (masoor dal) and coconut. The taste is awesome and value in terms of nutrition is much more.

Saved

Ingredients

15 mins

3-4 servings

1 cupfresh, young sajna leaves
1 cupsoaked masoor dal
1/3 cupcoconut chunks
1onion, finely chopped
1 tbspchopped garlic
3green chillies, chopped
1/3 tspcumin seeds
1/3 tspnigella (kalonji) seeds
2 tbspcornstarch
1/3 tspajwain (carom) seeds
1/4 tspturmeric powder
1 tspsalt
Oil for deep frying

Saved

Steps

15 mins

1

As the sajna leaves are young and soft, it is not required to chop them. Just the leaves are plucked and the stems discarded. Wash and clean the separated leaves.
2

Grind soaked dal, chopped garlic, coconut chunks, and chopped green chillies to a thick paste.
3

Take the paste in a bowl and add cornstarch, cumin, kalonji and ajwain.
4

Then mix moringa leaves, salt and turmeric powder and prepare the pakoda batter.
5

To the hot oil, add round shaped balls of batter to make the pakoda. Cook all sides of pakoda on low medium flame.
Serve hot with sauce or chutney.

Saved

Cooksnaps

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Dr.Madhumita Mishra @FoodTalking

on September 29, 2020 10:29

Odisha

I am a Scientist,working in DEFT , Bhubaneswar Odisha. I have interest in food and nutrition. Love innovative cooking. I like Vegetarian dishes, cook non-veg food for my family and friends. I love to watch and learn from MasterChef India in every season.