Equipment and Utensils
4 Absorbent papers
1 Small bowl
15 Oregano Leaves washed and pat dried
350 ml Vegetable Oil for deep frying
30 grams (2-3 tablespoon) Besan (Chickpea Flour)
½ teaspoon Kashmiri Red Chilly Powder
¼ teaspoon Turmeric Powder
½ teaspoon Salt
Pinch of Baking Soda
1½ tablespoon Water
Put all ingredients mentioned under ‘For Batter’ in a small bowl.
Mix well until batter is of coating consistency as shown below.
Add oil in a wok and keep the wok on medium flame.
Now dip each leaf in the batter and put it in hot oil.
Fry 7-8 leaves at a time.
Turn them once.
Fry till both sides become brownish and crisp.
Drain the excess oil using slotted spoon.
Put these crispy fritters on absorbent paper.
Fry the remaining leaves in the same way.
Serve hot with tomato ketchup or coriander chutney.
Preparation Time: 6 minutes
Cooking Time: 10 minutes
Number of Servings: 2