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You are here: Home / Snacks and Appetisers / Curry leaves pakoda recipe, easy evening snack recipes

Curry leaves pakoda recipe, easy evening snack recipes

February 9, 2023 11 Comments

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Curry leaves pakoda recipe – Curry leaves end up being this ingredient you add for flavour and discard while eating but this curry leaves pakoda gives this herb what it deserves, a true seat at the table. A fabulous evening snack with loads of flavour, go grab some fresh curry leaves and make some right away.

curry leaves pakoda recipe

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Table of Contents

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  • Curry Leaves Pakoda Recipe
    • Ingredients  
    • Instructions 
    • Notes

I can’t believe it’s been this long since I shared a recipe here. Time has flown and has stood still for us and it’s strange, it’s new, and it’s still great.

Sameera is almost 5 months old and I have been so engrossed in being a new mom that everything, including cooking and blogging, has taken a backseat. In fact, I haven’t entered the kitchen to cook in over 5 months now!

This is also the longest “break” I have taken from work in over 12 years and being home through the day was both boring and exhilarating. The biggest bonus is all the snacks our new helper has been churning up. She’s a great cook and this curry leaves pakoda recipe is her idea.

curry leaves pakoda recipePin

Fresh curry leaves are a must so if you don’t have some handy, I’d say skip making this until you can get some. They also need to have the stalks on for you to be able to dip the curry leaves in the batter and get some yummy pakodas going.

The batter itself is quite customisable based on what you prefer. We loved the addition of ajwain in this but keep it light so that the curry leave flavour will dominate the pakoda.

Serve this crunchy and delicious snack with some hot tea (or coffee if that’s your thing) and watch the evening go by. Bliss!

For other snack ideas to rock your world, check out quick and easy snacks under 15 minutes. You may also love this arbi tikki recipe, sev chaat because who doesn’t love a good chaat recipe, and bhel puri, of course!

curry leaves pakoda recipePin

Curry Leaves Pakoda Recipe

Nags
Curry leaves pakoda is an easy and delightful snack recipe for busy cooks. Serve hot with tea or coffee for a lovely treat for your family and friends.
4.50 from 2 votes
Print Recipe Pin Recipe
Prep Time 15 minutes mins
Cook Time 15 minutes mins
Cuisine Indian
Servings 10 -12 pakoda

Ingredients
  

  • 10-12 fresh curry leaves on stalk
  • 1/2 cup besan gram flour / kadalai maavu
  • 1/4 tsp red chilli powder adjust to taste
  • 1/4 tsp freshly pounded coriander seeds
  • 1/4 tsp cumin seeds
  • A pinch of baking soda
  • Salt to taste
  • Water as needed
  • Oil for deep frying

Instructions
 

  • Wash and pat dry the curry leaves with a kitchen towel
  • Using a pestle and mortar or a spice grinder, coarsely grind or pound the coriander leaves
  • Mix together in a bowl - besan, coriander seeds, chilli powder, and salt
  • Add enough water to make a thick batter and mix thoroughly
  • Heat oil to smoking point
  • Add the baking soda to pakoda batter and mix again
  • Dip each stalk of curry leaves into the batter and drop into the hot oil
  • Fry until golden brown
  • Drain onto plates lined with kitchen towel and continue with the remaining curry leaf stalks
  • Serve hot with coffee or tea

Notes

The pakoda batter differs from home to home. For curry leaves pakoda, it's best to keep it simple because you want most of the flavour to come from the leaves rather than the spices in the batter
It's best to wash the curry leaves in advance and let it dry completely, otherwise the hot will splutter too much when you drop the leaves in. Take care!
The batter needs to be thick enough to coat the curry leaves as you dip them in. If too watery, add some besan to adjust consistency. If too thick, add water a little at a time until you get the desired consistency

Step by Step Curry Leaves Pakoda Recipe

Wash and pat dry the curry leaves with a kitchen towel

Using a pestle and mortar or a spice grinder, coarsely grind or pound the coriander leaves

curry leaves pakoda recipePinMix together in a bowl – besan, coriander seeds, chilli powder, and salt

curry leaves pakoda recipePinAdd enough water to make a thick batter and mix thoroughly

curry leaves pakoda recipePinHeat oil to smoking point. Add the baking soda to pakoda batter and mix again

Dip each stalk of curry leaves into the batter until well coated

curry leaves pakoda recipePin

Drop carefully into the hot oil

curry leaves pakoda recipePinFry until golden brown

curry leaves pakoda recipePinDrain onto plates lined with kitchen towel and continue with the remaining curry leaf stalks. Serve hot with coffee or tea

curry leaves pakoda recipePinFor curry leaves pakoda recipe in Hindi, Tamil, Telugu, Kannada, Urdu, etc please use the Google translate button in the sidebar.

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By nags Filed Under: Snacks and Appetisers

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Reader Interactions

Comments

  1. Raushan Gupta

    February 27, 2019 at 9:35 pm

    Hi,

    this post reminded me of my days in villages. Most of the time we used to make curry leaves pakodas and onion pakodas. Feeling very happy after reading this. post. Thanks for sharing.

    Reply
    • nags

      March 30, 2019 at 8:56 pm

      thank you!

      Reply
  2. Sheralee Brindell

    February 15, 2018 at 4:41 am

    I love curry leaves – they are just so aromatic! One of my favorite smells in the whole world. Thanks for this recipe! One question: I notice that in the ingredients list, you call for baking powder, but in the instructions you speak of baking soda. I expect that it’s soda that you’re really calling for, but don’t want to make a mistake. Can you clarify?

    Many thanks! I love your site and consult it all the time.

    Reply
    • nags

      February 15, 2018 at 10:04 am

      that’s right, it’s baking soda that’s used in this recipe! I have edited to fix this. thank you 🙂

      Reply
      • Sheralee Brindell

        February 15, 2018 at 10:50 pm

        Thanks! I thought so, but wanted to be sure. I believe I will make a batch this weekend!

        Thanks again for all the work you do on this site. It is – hands down – the best out there.

        Reply
        • nags

          February 17, 2018 at 11:23 am

          i so appreciate the kind words 🙂

          Reply
          • Sheralee Brindell

            February 21, 2018 at 3:26 am

            This was delicious!

            Made it for company and we both loved it. When my own curry leaf trees are big enough, I will have to make it a bit more often. 😉

            Reply
  3. naani

    November 30, 2017 at 10:00 am

    5 stars
    what an innovative recipe to bring the humble curry leaf to the forefront. Love it!

    Reply
    • nags

      November 30, 2017 at 10:01 am

      i agree! glad you like the recipe

      Reply
  4. Ravi

    November 14, 2017 at 7:40 pm

    4 stars
    Yummy. Already saved the recipe tips into my Diary. I always try to convenience my mom to make different different types of pakoda recipes. because i love this and It will happen again and again. Thank you so much for sharing.

    Reply
  5. Sowmya

    June 11, 2017 at 10:05 pm

    Interesting! Bookmarked. My MIL has the habit of adding curry leaves with the with the stalk into recipes. But the Pakora idea is fab.

    Reply

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Hello!

I am Nags, the face behind Edible Garden, a food and recipes website for the busy (and sometimes lazy!) cook since 2007. My recipes are meant to be quick yet healthy and delicious - Nothing fancy, nothing too difficult. Follow Me On Instagram for real-time food and life updates.

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