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curry leaves pakoda recipe

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
Prep Time 15 minutes
Cook Time 15 minutes
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