Moringa Pakoda

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.

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

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

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

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.