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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!