Radish Leaves Pakoda

As an Amazon Associate I earn from qualifying purchases.
Cooks in: 40 Minutes Serves: 2 People

During winters, Mooli bhaji or radish leaves are available in plenty. Its high vitamin C content boosts our immune system. It helps in preventing common infections like cold and cough. Radish leaves are rich source of Vitamin A, Iron, phosphorous and Thiamine.  The leaves can be stir fried or cooked along with dal. I used these leaves along with multi millet flour to make pakodas/ bajjis.



  1. Mix all the ingredients well to form a dough.
  2. Divide into lemon size balls and flatten them.
  3. Heat a nonstick pan, grease and shallow fry the patties with oil on medium heat.
  4. Once the bottom becomes crisp, flip and cook the other side with oil.
  5. Serve warm.


1. Wash the leaves and pat dry before cutting.

2. If the mixture is too sticky, add more millet flour/gram flour and adjust the consistency.

3. Any single millet flour can also be used.

4. For deep frying, add more flours or reduce the quantity of leaves  and adjust spices accordingly.


Subscribe and receive new recipes via email

Did you like this recipe?

Click on a star to rate it!

Average rating 5 / 5. Vote count: 1

No votes so far! Be the first to rate this post.

As you found this post useful...

Follow us on social media!

We are sorry that this post was not useful for you!

Let us improve this post!

Tell us how we can improve this post?

Leave a Comment

Your email address will not be published. Required fields are marked *

you're currently offline