1/2tspKashmiri chilli powder( use regular chilli powder for a spicier version)
salt to taste
1cupdrinking water( use as needed)
For the mix
1cupmoringa leaves( fresh, cleaned and washed)
1cuprice( cooked, better if it is left over rice)
2cupscooking 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
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.
If you do not have moringa leaves, chopped, fresh, Spinach or kale will work in this recipe as well.