Drumstick Leaves Pakoda Recipe

Cooking Directions

• STEP 1.Wash and clean the drumstick leaves thoroughly, removing any stems or impurities.
• STEP 2.In a mixing bowl, combine gram flour, rice flour, red chili powder, turmeric powder, salt, and a pinch of asafoetida.
• STEP 3.Add water gradually to make a thick batter. The batter should coat the drumstick leaves well.
• STEP 4.Heat oil in a deep pan or kadai for frying.
• STEP 5.Dip each drumstick leaf into the batter, ensuring it is well coated, and carefully drop it into the hot oil.
• STEP 6.Fry the pakodas until they turn golden brown and crispy. Remove them from the oil and drain on a kitchen towel to remove excess oil.
• STEP 7.Serve the drumstick leaves pakoda hot with mint chutney or ketchup.
• STEP 8.Enjoy this crispy and flavorful snack with a cup of tea or coffee.

Cooking Tips

• Make sure to remove any thick stems from the drumstick leaves as they can be tough to eat.
• Adjust the spice level according to your preference by adding more or less red chili powder.
• For extra crunch, you can add a handful of finely chopped onions to the batter.
• Do not overcrowd the pan while frying the pakodas, as it can affect the crispiness.

Storage and Serving

• Drumstick leaves pakoda is best enjoyed immediately after frying while it is still hot and crispy.
• If you have any leftovers, you can store them in an airtight container at room temperature for up to 1 day.
• To reheat the pakodas, preheat the oven to 350°F (180°C) and bake them for 5-7 minutes until they become crispy again.
• Serve the reheated pakodas with mint chutney or ketchup.