Drumstick Leaves Cashew Pakoda / Murungai Keerai Pakoda is a crunchy and nutritious snack. Drumstick Leaves are loaded with nutrients and they are making the pakoda nutrition rich. Cashews are added for the extra crunch and they are no less in nutrition. Drumstick leaves sometimes have a bitter taste and that is why it needs a supporting ingredient like cashew. Even grated coconut can be added instead of cashews.
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Drumstick Leaves Cashew Pakoda / Murungai Keerai Pakoda
Drumstick Leaves Cashew Pakoda / Murungai Keerai Pakoda is a crunchy and nutritious tea time snack
- ¼ Cup Broken Cashews
- ¾ Cup Drumstick Leaves
- 1 Cup Besan / Gram Flour
- 1 Tablespoon Rice Flour
- 1 Teaspoon Chilli Powder
- 1 Teaspoon Coriander Powder
- 1 Teaspoon Cumin Powder
- Required Salt
- Required Water
- Oil For deep Frying
- Break Cashews into halves.
- Remove the drumstick leaves from the stem and add them into cashews.
- Add in Gram flour, Chilli powder, Coriander Powder, Cumin Powder, Rice flour and salt and mix them gently.
- Add in water slowly and keep mixing them gently. Add water until they reach a thick paste consistency.
- The consistency must not be watery or too thick.
- Heat oil for deep frying.
- Table 1 tablespoon of pakoda batter and drop them in oil. Deep fry until golden brown.
- Remove them from oil and place them in absorbent paper.
- Serve hot with a cup of tea.
- The number of pakodas completely depends on they size of pakodas.
- Do not add more rice flour the pakodas would turn hard
- If the mixture is too thick the pakoda would be too hard.
- If the mixture is watery it would absorb more oil while deep frying.
Step by Step Photos on how to make Drumstick Leaves Cashew Pakoda / Murungai Keerai Pakoda
- Break the cashews into halves and add them into a mixing bowl. Remove the drumstick leaves from the stem and add them into cashews.
- Add in Gram flour, Chilli powder, Coriander Powder, Cumin Powder, Rice powder and salt and mix them gently.
- Add in water little by little and make them into a thick paste. The consistency must not be too thick or too watery.
- Heat oil in a Wok for deep frying. Add in a tablespoon of flour into hot oil and allow them to deep fry until golden brown. Remove them from oil and place in an absorbent paper so that it absorbs the excess oil.
- Serve hot pakodas with a cup of hot chai.
That is such a cool idea. Never thought of murunga keerai and pakoda together. Awesome pick for protein rich!
Unbelievable ! I can never never think on these lines to make a pakoda . They sound so so good , must try and get the leaves now .
Gayathri Kumar says
What a delicious snack for a rainy day like today! I would love to have it with a hot cup of coffee.
Srivalli Jetti says
Ah I never thought of adding murungai to the pakods, surely a sinful treat I say!..looks so inviting..
Such an addictive snack,perfect snack for the monsoon with a cup of hot chai.
Pakoda with drumstick leaves sounds so interesting. Looks so crispy and tasty.
Wow I never thought of adding cashewnuts to these leaves. Pakoda occurred to me but this is something that will be loved.
Mayuri Patel says
Yummy fried snack to have with masala tea. A great way to add drumstick leaves into ones diet.
Sharmila - The Happie Friends Potpourri Corner says
What a coincidence !! even i made the same pakoras few days back.. Cheers!!
Priya Suresh says
Wow, feel like munching some crispies rite now, and the addition of drumstick leaves makes this pakoda more interesting. Dangerously addictive pakodas definitely.
I love drumstick leaves and even that slight bitterness it has is okay with me. A combination with cashews and besan sounds excellent and this pakoda and a cup of tea would be so good!
Ruchi indu says
Nice ways to make the pakodas delicious and healthy.