Jul 5, 2015

Betel leaf fritters/ paan ke pakore

Once you discover the taste of betel leaves, it is hard not to experiment with it. While making kadhi, I decided to make a few pakore with betel leaves, and they disappeared in no time at all. Definitely something I'm making again.
2 betel leaves- pick the young and tender ones
1/2 cup besan
1/2 tsp red chilli powder
1/2 tsp jeera powder
1 tsp rice flour
1/4 tsp baking soda
Salt to taste
Cooking oil

Method:
Mix the besan, chilli powder, jeera powder, salt and soda. Add 1/2 tsp cooking oil, and make a paste with sufficient water. 
Tear each leaf into quarters. 
Heat the oil, and put a drop of batter- if it rises immediately to the surface, the oil is ready. 
Coat the leaves with batter and drop into the oil. Fry till cooked on both sides. 
Serve with tomato ketchup. 

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