Crispy rice and moringa leaves pakoras

Leftover rice and moringa pakora

The kids caught me out this week!!

This is the scene, back from work and a few snuggles going on. My daughter asked what I used to do for the holidays and when it rains crazy. So, I opened my big mouth and blurted, have Pakoda and chai with a book. She was quick on this one as they literally said her 3 favourite things too. Instantly comes the reply, can we have that too… and that pretty puppy face that comes with it.

rice pakoras with moringa
Right after work, I was in zero moods to chop veggies and make pakodas. Remembered I had a small bad of moringa leaves cleaned and a box of leftover rice in the fridge, so we will make do with these two. My mother used to make onion and rice pakoras often and I love the way she used to call them “killu pokodam.” ” Killu” translating to “pinch” and “pokodam aka pakoras. To be honest these are mini fist-sized ones as I really wanted to get them done.

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Accompanied by the chai, these pakoras were crispy and perfect. I loved the way the rice provides the crunch to the bite.
Amusingly, in India we a least say it the duty of the veggies to coat themselves in batter and jump into the hot oil as soon as it starts raining as there is nothing better than chai and pakora. Now,  I have modified it to have that leftover box of rice makes these even better.

Masala chai
Make that perfect cup of chai -click here

Here is to rainy days, cosying up with books and chai!!
Stay safe and enjoy these little pleasures of life.

chai and pakoda
Leftover rice and moringa pakora

Crispy rice and moringa leaves pakoras

Gluten free, Vegan, nut free, nightshade free recipe with superfood Moringa
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Appetizer, Snacks
Cuisine Baby toddler food, Fusion, gluten free, Indian, Kids choice, Spring, Vegan, Vegetarian, Winter
Servings 4


for the batter

  • 1 cup chickpea flour ( besan)
  • 1/2 tsp Kashmiri chilli powder ( use regular chilli powder for a spicier version)
  • salt to taste
  • 1 cup drinking water ( use as needed)

For the mix

  • 1 cup moringa leaves ( fresh, cleaned and washed)
  • 1 cup rice ( cooked, better if it is left over rice)

For Frying

  • 2 cups cooking oil ( I have used olive oil)


  • Wash and set the cleaned moringa leaves to drain.
  • Into a mixing bowl add chickpea flour,chilli powder, salt and half cup water and mix well to form a lump-free batter. Depending on the thickness add a bit more water so it is in the form of thick honey consistency
  • To this add the moringa leaves and cooked rice and mix well. Set aside till the oil is ready
    batter for the pakora
  • Heat the oil in a Kadai( deep pan ) to medium heat. To test the oil when you drop a bit of the batter it should sizzle up and not sink to the bottom.
  • Take a small portion of the batter in your hand and pinch bits of it into the hot oil. Alternately, you can drop a spoonful of it into the oil too.
  • Once the batter looks cooked on one side, flip over and cook till golden brown on the other side. The bubbles that appear around the batter bit will also reduce. This means the pakora is ready
  • Drain the pakoras out of the oil.
  • Serve hot with chai and chutney of your liking.
    rice pakoras with moringa


If you do not have moringa leaves, chopped, fresh, Spinach or kale will work in this recipe as well.
Tried this recipe?Let us know how it was!
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Bless my food by Payal
1 year ago

Use of greens and rice in a pakoda is awesome idea and I just loved it. This is the best recipe to utilize leftover rice too. Awesome.

The Girl Next Door
1 year ago

I love adding moringa leaves to everything, and these pakodas sound right up my alley. 🙂 They look so crisp, delicious and inviting! Will definitely give these a shot.

Mayuri Patel
1 year ago

Now I want some too, rice pakoras look so yummy. Adding moringa to the pakora batter is a good idea. Perfect snack for anytime of the year.

1 year ago

Never tried making pakora with cooked rice – sounds very interesting. Adding moringa leaves is a great idea. Pakora have turned out so crispy and delicious.

Lata Lala
1 year ago

That’s some really good use of moringa leaves along with leftover rice to make quick pakoda with hot cup of tea for a perfect rainy day treat.

Uma Srinivas
Uma Srinivas
1 year ago

Pakora looks crispy and yummy! Addition of left over rice in pakora sounds interesting!

1 year ago

😀 and I thought I had a big mouth!!! But I am glad you made these delicious Pakodas. I have a rice that needs ficishing off, I can get moringa from friends and it is pouring!!! Unfortunately they will not jumpin the hot oil by themselves I will push them. 😀

1 year ago

Moringa leaves are so healthy, making pakoras out of it sounds delicious. I have tried different recipes with moringa leaves but didn’t try this yet. It’s perfect for a rainy evening with a cup of chai.

1 year ago

Great recipe. These pakoras look so delicious. I love moringa leaves but never made fritters with them, will definitely try this recipe.

1 year ago

This kind of recipes are always handy when we are in hurry or no mood to cook elaborately… Moringa leaves must have made thos rice pakoras more flavourful…

Padma Veeranki
1 year ago

Loved the addition of moringa leaves, healthy and yummy snack to enjoy…all I need is a cup of coffee and some rain…Love the texture of the pkoras!!

1 year ago

I have never cooked with moringa leaves. These pakodas looks so crispy and yummy to pair with hot cup of tea.

Sandhya Ramakrishnan
Sandhya Ramakrishnan
1 year ago

This is a great recipe to make with moringa leaves. Added nutrients to the falvorful and addictive Pakoda. I grew up eating lot of killu pakoda as well and the post brought back lot of memories.

1 year ago

Pakoras are my favorite to munch on tea time. This rice and moringa pakora is something new to me to try. Looks yum

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