Curry leaves Pakoda- crisp crunchy flavourful and healthy curry leaves fritters
Curry patta pakoda is a innovative and delicious recipe which I tried yesterday. I watched this pakoda in an instagram reel and since then wanted to try this. Yesterday i tried few different types of pakora’s and then also tried this curry patta pakoras . These pakoda turned out so crips and flavourful as everyone in my family loved it and now I will be making these regularly.
Curry pattas are very healthy and rich in antioxidants, full of carbs, energy, minerals, fiber, magnesium,, Vitamin A, b, c. It is good for digestion, promotes heart and hair health and have anti inflammatory properties.
We should use these leaves to make chutney, podi, rice etc. Though it is mainly used for giving tadka to dal and sabjis. these leaves are also very flavourful and if fresh leaves are not available then you can use its dried leaves as a substitute.
For making curry leaves pakora’s you have to use fresh curry leaves , which are attached to its stalk. first of all wash the leaves very well with water and after rinsing wipe then leaves with a cloth or spread on a cloth for some time.
Make a batter with gram flour/ besan, some rice flour and the basic spices which we normally add to any pakora batter. The batter should be slightly thinner than the aloo pakora batter, exactly like the spinach pakoda batter .If the batter will be thick then the pakoda will not turn out crisp. so just keep the consistency right for making crisp pakoras.
Serve these pakoda hot with green chutney, ketchup and tea.
You can also try these recipes-
You can also follow me on Pinterest , Facebook ,Twitter, Instagram and You Tube for more delicious recipes and updates.
Curry Leaves Pakoda
Ingredients
- 8 stalks Curry Leaves / Kadi Patta
- 1/2 cup Gram flour / Besan
- 1 tbsp Rice Flour / Chawal Ka Atta
- to taste salt
- 1/2 tsp Red Chilli powder / Laal mirch powder
- pinch Turmeric Powder / Haldi Powder
- pinch Asafoetida / Hing powder
- pinch Carom Seeds / Ajwain
- to fry Cooking Oil
- as needed water
Instructions
- Wash curry leaves very well or soak in water for some time.
- Wipe the leaves gently with a cloth to remove the excess water.
- In a wide bowl add gram flour and all the spices and mix well.
- Add water and make a smooth batter of flowing consistency.
- Heat enough oil in a pan to deep fry.
- Add 1 tsp hot oil in the batter and mix well or add pinch of soda in the batter and mix well.
- Dip the curry leaves in the batter , shake a little and gently drop in the hot oil.
- Let it cook on medium heat till golden and crisp from both the sides.
- Drain on a tissue paper when done to absorb the excess oil.
- Serve oil with green chutney or ketchup.
- Enjoy the flavourful pakodas.