Sohjne phool or sahajan ke phool or better known as Moringa Oleifera or the drumstick tree, is one of those miracle tree that is native to India and had been in use since last 4000 years in Ayurvedic medicine. It is difficult to summarize all the healing properties of this miracle tree because of its versatility. All the parts of the Moringa plant, gum, fruits or pods, leaf, bark, flowers, root, seed and seed oil, have been used to treat various diseases since ancient times because of its anti-inflammatory and antioxidant properties.
And in India, moringa not only has found its way in ayurvedic medicines but also in traditional culinary usages. This is essentially a spring produce and spring being a notorious season in terms of inducing new harmful and contagious viruses in the air, such homemade and effective remedies were age old practices being followed in Indian homes since long. Eating seasonally and locally is not just beneficial to health because of its high nutrition profile during peak seasons but also beneficial for sustainable agricultural practices and for a better planet too.
Today I am going to share with you all, a very easy and delectable fritter recipe made with moringa flowers. Moringa flowers are relatively rare in Indian markets now a days because of low demands may be and hence such recipes are on the edge of being “lost and forgotten”. These beautiful tiny yellowish white flowers does not stay fresh for long, they begin to droop and wilt with in few hours of plucking but that is perfectly acceptable as that does not going to effect its nutritional and medicinal values in any ways.
This is Bengali version of sohjne phooler bora or fritters and to preserve its flavour and slight bitter taste we do not add any spices. The tender green stalks are discarded and just flowers are used in the recipe. Just wash it or sprinkle the flowers with enough water, then mix the flowers with little salt, a sprinkle of nigella seeds, pinch of turmeric, and rice flour. Add little water at times to mix all the ingredients till it forms a ball or lump but sticky enough to hold its own shape. Make flat roundels of it and shallow fry in low heat till it becomes crispy. This is served best as an accompaniment with dal and rice in lunch menus.
- Moringa flowers / sahjan ke phool / sohjne phool : 1 bunch
- Rice flour : 3-4 tbsp
- Water as required
- Salt to taste
- Turmeric powder : a pinch
- Nigella seeds / kalonji : 1 tsp
- Oil for shallow frying
- One bunch of moringa flowers will roughly yield one and half cup of moringa flowers .
- Mix the flowers, along with the tiny buds too, do not discard them, with all the mentioned ingredients.
- Once it forms a lump or ball that is able to hold its shape, pinch a small portion out of it and make small flat roundels.
- Heat some oil in a pan , then drop the flower roundels one be one and fry them on medium low heat till nice, golden and crispy.
- Take them out on kitchen towel, and serve hot as an accompaniment with dal and rice.