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