Sajana-phula pakodi/moringa flower fritter Recipe

Cooking Directions

• STEP 1.Clean the moringa flowers by removing the stems and any insects.
• STEP 2.In a mixing bowl, combine gram flour, rice flour, turmeric powder, red chili powder, salt, and water to make a thick batter.
• STEP 3.Add the cleaned moringa flowers to the batter and mix well to coat them evenly.
• STEP 4.Heat oil in a deep frying pan or kadai.
• STEP 5.Drop spoonfuls of the batter-coated flowers into the hot oil and fry until golden brown and crispy.
• STEP 6.Remove the fritters from the oil and drain excess oil on a paper towel.
• STEP 7.Serve the sajana-phula pakodi hot with chutney or sauce of your choice.

Cooking Tips

• Make sure to clean the moringa flowers thoroughly to remove any dirt or insects.
• Adjust the spice level according to your preference by adding more or less chili powder.
• For extra crunch, you can add a tablespoon of rice flour to the batter.
• Do not overcrowd the frying pan while frying the fritters, as it may affect the crispiness.
• You can also add finely chopped onions or green chilies to the batter for added flavor.

Storage and Serving

• Sajana-phula pakodi is best served hot and crispy.
• If you have leftovers, you can store them in an airtight container in the refrigerator for up to 2 days.
• To reheat, preheat the oven to 350°F (175°C) and bake the fritters for 5-7 minutes until heated through.
• Serve the reheated fritters with a fresh batch of chutney or sauce.