Jowar vada (sorghum fritters) with moringa leaves

Ultimate superfood snack! Sorghum flour (jowar) and moringa leaves vada (fritters) makes a delicious tea time snack.

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Lately moringa leaves or drumstick leaves has become my favourite greens to cook with. Easy to sort, easy to clean and its taste resembles a bit like methi which I LOVE!! I am using it in anything and everything…be it in my husband’s egg white omlette, thepla or even as a garnish on curries/dal.

The moringa tree is called a miracle tree for a reason. It is good for digestion, has 7 times more vitamin C than oranges and 15 times more potassium than bananas. The nutritional content is so high of these leaves that even pharmaceuticals have flooded the markets with moringa tablets, moringa powder, the extract to be taken daily as part of the diet.

Considering that jowar flour is also my go-to flour for many recipes (whole grain chocolate cake with zucchini, bajra-jowar dosa, muthia), I had to combine both in this delicious snack that can be prepared in less than 20 minutes. I have cooked the vada in the appe pan so keep it healthy, however, the original version calls for it to be deep fried.

These vada are also known as desai vada or khatta vada or even as chuum vada. And just the way the names are different, so are the ingredients. Though the method of preparation remains the same – the ratio of the flour used, the kind of flour used varies in each Gujarati household. Most often it is deep fried and served with kheer (rice pudding) making it a yummy treat.

In my recipe, I have used jowar flour to make the vada and added whole wheat flour to give the batter some stability. Moringa leaves add that wee bit of bitterness which goes perfectly well with tangy vada. Do try and let me know how it turned out for you.

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Let me know how this recipe turned out for you by writing to me in the comments below. And if you take a picture, please tag me on my instagram handle @acookwithin to share your creation😊 It would make my day!

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