Betel Leaf Fritters

4 Aug

Tamalapaku Bajji


Betel Leaves 4 – 5
Gram Flour / Besan 5 – 7 tbsps
Ginger Garlic Paste 1 tsp
Red Chile Powder 1/2 tsp
Coriander Powder 1/2 tsp
Soda bi carb a pinch
Salt to taste
Oil for deep frying

Method of preparation:

Clean and wash betel leaves.
Thoroughly mix besan, ginger garlic paste, coriander powder, turmeric powder, red chile powder, soda bi carb and salt into smooth thick batter using sufficient water.

Heat oil in a deep frying pan on medium high heat.
Dip each betel leaf in the prepared besan batter and slowly drop into hot oil.
Fry the betel leaves on both sides until golden brown.
Remove onto absorbent paper and repeat the same with remaining leaves.
Serve with finely chopped onions and a lemon wedge.

Notes: Make sure dipping batter is little thicker.


3 Responses to “Betel Leaf Fritters”

  1. meena wani August 4, 2008 at 8:29 am #

    this is wonderful option because during festivals in pooja we use to have leftover leaf now we will try this.
    we used to use methi leaves, palak leaves and calcosia (alu wadi leaf) for making fritters

  2. Jyothi August 4, 2008 at 9:54 am #

    Wow! looks yummy raji! thanks for sharing…


  1. Crisp Betel Leaf Fritters | Talimpu - June 19, 2009

    […] Betel leaves are a necessity in all Indian ceremonies and most commonly used and seen leaves around every corner of the street. Though it is very rarely used in cooking, here is a simple recipe for betel fritters. Betel leaves are chopped up and mix into thick mixture of besan. This mixture is deep fried till crisp and generally eaten with pickle rice though the fritters serve as a mid day snack. Makes: around a cup of betel leaf fritters […]

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