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Angoor patta Pakora (Grape Leaf fitters)
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Ingredients:
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2 cups gram flour
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11/2tsp salt
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1 cup shredded dry coconut
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1/2tsp red chili powder
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1 tbsp cumin seeds
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1/2tsp asafetida powder (hing)
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1tsp. baking powder
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1 230 gms package of grapevine leaves
(blanched for 5 minutes, rinsed, drained & shredded)
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1 cup ghee or vegetable oil
Preparation:
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Blend the flour, salt,
coconut, red chili powder, cumin seeds and asafetida in a large bowl. Add water
and blend into a smooth batter.
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Add the baking powder and
grape leaves, and stir with a few swift strokes, until mixed.
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Heat ghee or vegetable
oil in kadhai over a moderately low heat until it is hot but not smoking.
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Gently transfer the
mixture into the hot oil, quickly spreading it evenly to the edges of the pan,
into a flat cake.
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After 4-5 minutes, when
one side is golden brown, carefully flip it over using a wide spatula and fry
till golden brown.
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Now transfer it to paper
towel to drain momentarily, then to a serving plate .
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Garnish with coriander
leaves and serve them hot cut into wedges.
Note: Cut with a
sharp serrated knife. If the vine leaves are not sufficiently
blanched, they tend to tear.
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