It isnt raining in Bangalore nor the weather isnt very cold but will you say no to Pakodas? I think it is one of all time favourite of everybody. Even my lil one also adores it and doesnt move from the kitchen unless he gets his portion. He otherwise doesnt like spicy food but pakodas de just loves it.
Here is a yummy post from Doddapatre leaves which are versatile in nature. These are used for medicinal purposes to cooking. The Pakoda can be done by just the leaves as a whole but i added onion for that extra richness.
Doddapatre / Sambrani & Onion Pakodas
(doddapatre & onion dipped in gramflour & spice mixture & deep fried)
Preparation time : 15 min
Cooking Time : 10 min
Serves : 2
Serving Tips: with Rice & Rasam, As is
10-15 doddapatre / Sambrani leaves
1 medium onion chopped
For the Batter
1 cup Gram Flour / Besan/ Chikpea Powder
2 tbsp Rice Flour
1 tsp chili powder
1/4 tsp hing / Asfetodia
1 tsp ajwain seeds
salt per taste
To Deep Fry
paper to remove the extra oil
Cut the Doddapatre into lengthwise and keep aside. Chop the onion and mix with the leaves.
to this add all the dry ingredients. Mix all the ingredients except the water.
Add water slowly. The batter should be thick to make balls consistency.
Deep fry the mixture till it becomes brown in a medium heat.
Serve hot with ketchup / chutney of your choice.
Other Doddapatre Recipes