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.