Drumstick used to be a staple food in our household. My mum makes dish with leaves, drumstick & flower as we use to have drumstick tree at home. It is done so frequently esp during the season we use to complain and make fun of it. After moving to Singapore I miss those Indian vegetables as I have to go to Serangoon road to get vegetables (during my early days) or need to go to a specific wet market to get Indian vegetables. Nowadays more mini-marts in all house estates which cater to the Indian population. I make sambar, Paneer gravy, Rice. Ragi roti with drumstick leaves. This pakkoda is an addition to my drumstick/moringa leaves collection
Ingredients:
drumstick leaves – 2 cups
Besan / Gram flour – 1 cup
Rice flour – 1/2 cup
Rice flour – 1/2 cup
ginger paste -1/4 teaspoon
garlic paste – 1 teaspoon
turmeric powder – Generous pinch
Cooking soda – pinch
Salt to taste
Asafoetida /hing – pinch
Oil to deep fry
Red chili powder – 1/2 teaspoon (Adjust to your spice level)
Cooking soda – pinch
Salt to taste
Asafoetida /hing – pinch
Oil to deep fry
Red chili powder – 1/2 teaspoon (Adjust to your spice level)
Method:
Take all the ingredients except Hot oil, Oil for deep fry into a broader vessel. Mix well
Once the oil is hot take a teaspoon of hot oil to add to the dough mix well. Carefully sprinkle the dough in hot oil. Cook it till all sides are browned. Turning a few times