Name: Moringa Hashbrowns recipe by Swathi Joshnaa Sathish at BetterButter
Prep time: 25 min
Cook time: 17 min
Total time: 42 min
Yield: 10
Ingredients: Moringa leaves 2 cups; White flattened rice / poha 1.5 cup washed thrice; Onion medium sized 1 finely chopped; Spring onion ‘s white bulb finely chopped 2 tablespoons; Carrot finely chopped a fistful; Cucumber finely chopped 1 tablespoon; Potato large boiled and mashed 1; Turmeric powder 1/4 teaspoon; Red chilly powder 1 teaspoon; Coriander powder 1/2 teaspoon; Dry mango powder 3/4 teaspoon; Salt as preferred; water 1/4 to 1/2 cup; rice Flour 2 to 3 tablespoons; Cooking oil 6 tablespoons; Grated ginger ( optional )

ABOUT Moringa Hashbrowns RECIPE

This recipe is purely my idea . A perfect way to incorporate iron rich moringa leaves in children ‘s diet . A tasty appetizer / snack / tiffin. #earnwithbetterbutter

Ingredients Serving: 10

Moringa leaves 2 cups
White flattened rice / poha 1.5 cup washed thrice
Onion medium sized 1 finely chopped
Spring onion ‘s white bulb finely chopped 2 tablespoons
Carrot finely chopped a fistful
Cucumber finely chopped 1 tablespoon
Potato large boiled and mashed 1
Turmeric powder 1/4 teaspoon
Red chilly powder 1 teaspoon
Coriander powder 1/2 teaspoon
Dry mango powder 3/4 teaspoon
Salt as preferred
water 1/4 to 1/2 cup
rice Flour 2 to 3 tablespoons
Cooking oil 6 tablespoons
Grated ginger ( optional )

Instructions

Take 2 cups cleaned moringa leaves .
Add 1 medium sized onion finely chopped .
Add 2 tablespoons finely chopped spring onion white bulb.
Add a fistful of finely chopped carrot .
Add 1 tablespoon finely chopped cucumber . Add any veggies.
Add 1 large sized boiled and mashed potato .
Wash 1.5 cups white flattened rice /poha . Drain excess water . Now add the Moist softened poha
to the vegetable mixture . Add 1 teaspoon red chili powder , 1/2 teaspoon coriander powder ,
Add 3/4 teaspoon dry mango powder .
Add required salt .
Add 1/4 teaspoon turmeric powder .
Add 1/4 to 1/2 cup water gradually .
Add 3 tablespoons rice flour .
Mix all together to a moist batter . Shouldn’t be in pouring consistency .
Heat 1 tablespoon cooking oil on a hot tawa .
Take 1/2 ladle batter to the hot tawa and shape into a hashbrown.
Smear a teaspoon of oil .
Cover and cook in low to medium until the lower side looks brown and crunchy .
Flip the side and cook without covering .
These hashbrowns are delicate to handle so be gentle while flipping .
Both the sides are cooked . Repeat the steps and cook in batches .
Moringa Hashbrowns are ready . Serve hot with any dip/ sauce.

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