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.