Odisha Sajana Phula Bhaja Drumstick Flower Fry

Method

1. 1

   Clean the flowers: Drumstick flowers are delicate — handle gently. Separate into small clusters. Remove any hard stems.

2. 2

   Make the batter: Combine gram flour, turmeric, red chilli powder, cumin powder, ajwain and salt. Add water gradually to form a smooth, medium-thick batter — slightly thicker than dosa batter.

3. 3

   Heat oil: Heat oil in a kadai on medium.

4. 4

   Coat the flowers: Dip small clusters of drumstick flowers into the gram flour batter, coating lightly.

5. 5

   Do not over-batter: The flowers should be visible through the batter — a thin coating is better for this delicate ingredient.

6. 6

   Fry in batches: Drop coated flower clusters into the medium-hot oil. Fry for 1.5 to 2 minutes until the batter is golden and crispy.

7. 7

   Drain quickly: Remove promptly — the thin batter and delicate flowers can over-brown rapidly.

8. 8

   Drain on paper towels.

9. 9

   Season: Sprinkle a pinch of additional salt and a pinch of chaat masala over the hot fritters.

10. 10

    Serve immediately: Serve hot with tea or as a standalone snack.

11. 11

    Note: Sajana Phula Bhaja (sajana = drumstick/moringa, phula = flower, bhaja = fried) is a seasonal snack specific to the drumstick flowering season in February and March. Drumstick trees (Moringa oleifera) are widely grown across Odisha in home gardens and farms — the pods, leaves and flowers are all edible at different seasons. The flowers have a subtly bitter, slightly floral character completely different from the drumstick pod and are available only for a few weeks each year. The bhaja (fritter) form is the most common way of eating them.