Drumstick flower Cutlets Recipe | Moringa cutlets | Swanjhare je Gul ja cutlets | How to make Swanjhna cutlets with step by step instructions

Drumsticks Flower Cutlets recipe also known as swanhjhre je Gul ja cutlets (in Sindhi language) is a unique but very tasty cutlet recipe, made using chopped drumstick flowers, fresh grated coconut and  flavoured with ginger garlic chilli and some basic spices.

The tanginess of tamarind adds a punch to these delicious cutlets.

These vegan and gluten free cutlets are the excellent Indian snack to serve with drinks as well.

Drumstick flowers, are they edible?

Before we jump to make the cutlets, let’s talk a little about drumstick flowers first.

It’s known by many names like moringa, swanjhro, swanjhna, sahjan ki phali, saijan phalli ke phool, shevga, sevaga and Murungai.

Normally, when we mention the word drumstick, it is remembered  as a vegetable. But particularly, in drumstick flowers, the value addition is more. Its uses are aplenty.

Drumstick flowers are small, round and white in color. They are edible when cleaned and cooked properly and taste somewhat like mushrooms.

How to select drumstick flowers to make Drumstick flower Cutlets Recipe

Make sure that flowers are fresh and not wilted. They should be whole and not broken.

Print Recipe

Drumstick flower Cutlets Recipe

Drumsticks Flower Cutlets recipe is a unique but very tasty cutlet recipe, made using chopped drumstick flowers, fresh grated coconut and  flavoured with ginger garlic chilli and some basic spices.

Prep Time25 minutes mins

Cook Time15 minutes mins

Course: Accompaniment, Snack

Cuisine: Indian

Keyword: Drumstick flower cutlets, Drumstick flower tikki, Drumstick flowers, How to make drumstick flower tikki, moringa cutlets

Servings: 5

Author: Lata Lala

Ingredients

• 2 cups drumstick flowers
• 2 medium onions chopped finely
• 1 cup grated fresh coconut
• 1 tsp coriander powder
• 1 tsp Chilli Powder
• 1/2 tsp turmeric powder
• 2 tbsp Ginger Green chillies paste
• 4 Garlic cloves minced
• 1 tsp tamarind pulp
• 2 tbsp Besan/ gram flour
• 2 tbsp rice flour chawal ka atta for coating

Instructions

• Clean, wash the flowers. Pressure cook with salt for about 2-3 whistles.
• After cooling drain water. As drumstick flowers are bitter in taste it needs to be boiled in enough water to remove its bitterness.
• Next, in mixing bowl add rest of ingredients mentioned in the list.
• To this add boiled and cooled drumstick flowers.
• Make round pattice and flatten them. Make pattice little thick.
• Roll pattice into rice flour on both sides. Shallow fry them.
• For shallow-frying :
• Heat frying pan with 2 tbsp of oil. Once heated slide cutlets into it.
• Shallow fry over low flame until it's crisp and brown on down side. Flip it and cook on other side.
• Serve hot with Dhania pudina chutney.
• You can pair it up with Masoor dal tadka and Steamed rice also.

Step by step instructions and pictorial presentation to make Drumstick flower Cutlets Recipe

Clean, wash the flowers. Pressure cook with salt for about 2-3 whistles.

After cooling drain water. As drumstick flowers are bitter in taste it needs to be boiled in enough water to remove its bitterness.

Next, in mixing bowl add rest of ingredients mentioned in the list.

To this add boiled and cooled drumstick flowers.

Make round pattice and flatten them. Make pattice little thick.

Roll pattice into rice flour on both sides. Shallow fry them.

For shallow-frying :

Heat frying pan with 2 tbsp of oil. Once heated slide cutlets into it.

Shallow fry over low flame until it’s crisp and brown on down side. Flip it and cook on other side.

Serve hot with Dhania pudina chutney.

You can pair it up with Masoor dal tadka and Steamed rice also.