Fresh drumstick (moringa) flowers coated in seasoned gram flour batter and deep-fried — the seasonal snack of Odisha made in February and March when drumstick trees flower across the state. The blossoms have a distinct, subtly bitter flavour completely different from the drumstick pod.
Ingredients
2 cups fresh drumstick flowers (moringa flowers — sajana phula in Odia; available at Indian stores in spring; substitute: drumstick leaves if flowers unavailable)
3/4 cup gram flour (besan)
1/4 tsp turmeric, 1/2 tsp red chilli powder
1/2 tsp cumin powder, a pinch of ajwain
salt, water — about 1/3 cup
oil for deep frying
Method
Clean the flowers: Drumstick flowers are delicate — handle gently. Separate into small clusters. Remove any hard stems.
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.
Heat oil: Heat oil in a kadai on medium.
Coat the flowers: Dip small clusters of drumstick flowers into the gram flour batter, coating lightly.
Do not over-batter: The flowers should be visible through the batter — a thin coating is better for this delicate ingredient.
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.
Drain quickly: Remove promptly — the thin batter and delicate flowers can over-brown rapidly.
Drain on paper towels.
Season: Sprinkle a pinch of additional salt and a pinch of chaat masala over the hot fritters.
Serve immediately: Serve hot with tea or as a standalone snack.
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.