Crispy Curry Leaves Fritters - Kadi Patta Bhajiya in 10 Minutes

Name: Crispy Curry Leaves Fritters - Kadi Patta Bhajiya in 10 Minutes
Total time: 600 s
Yield: 1 serving
Cuisine: Indian
Ingredients: 1/2 cup besan; 1 tsp rice flour; 8 stalks curry leaves; 1/8 tsp asafoetida; 1/2 tsp turmeric powder; 1 tsp red chilli powder; 1 pinch cooking soda; to taste Salt; as required Water; 1 tsp besan for dry coating on curry leaves; 1 tsp rice flour for dry coating on curry leaves; as required Oil; 1 pinch chaat masala to sprinkle on fried fritters; 1 pinch red chilli powder to sprinkle on fried fritters

Manisha Sampat @PURE_VEG_TREASURE

Gujarat & Maharashtra - India

#CA26 #Week14 #WildAndWonderful #CurryLeaves #CurryLeavesFritters #CurryLeavesPakode #10Minutes #Besan #RiceFlour #Bhajiya #CurryPatta #Manisha_PureVeg_Treasure #LoveToCook_ServeWithLove #Cookpad #Cookpadindia #Cookpadenglish #Cooksnap

📌Curry leaves fritters (often called Curry Patta Pakoda / Kadi patta Bhajji in India) are a crispy, aromatic Indian snack. They are made by coating fresh, washed curry leaves in a spiced chickpea flour (besan) and rice flour (chawal ka atta) batter and deep-frying them until golden and crisp.

📌I tried it first time, but it comes out super tasty. To enhance more taste, I sprinkled Chaat Masala and Red Chili Powder. Try once. You will love it.

📌Enjoy them with green chili-coriander chutney and tamarind-jaggery sweet &sour chutney.

📌I tried it first time, but it comes out super tasty. To enhance more taste, I sprinkled Chaat Masala and Red Chili Powder. Try once. You will love it.

📌Enjoy them with green chili-coriander chutney and tamarind-jaggery sweet &sour chutney.

Manisha Sampat @PURE_VEG_TREASURE

Gujarat & Maharashtra - India

📌I tried it first time, but it comes out super tasty. To enhance more taste, I sprinkled Chaat Masala and Red Chili Powder. Try once. You will love it.

📌Enjoy them with green chili-coriander chutney and tamarind-jaggery sweet &sour chutney.

📌I tried it first time, but it comes out super tasty. To enhance more taste, I sprinkled Chaat Masala and Red Chili Powder. Try once. You will love it.

📌Enjoy them with green chili-coriander chutney and tamarind-jaggery sweet &sour chutney.

Saved

Ingredients

5 minutes, prep. 5 minutes

1 serving

1/2 cupbesan
1 tsprice flour
8 stalkscurry leaves
1/8 tspasafoetida
1/2 tspturmeric powder
1 tspred chilli powder
1 pinchcooking soda
to tasteSalt
as requiredWater
1 tspbesan for dry coating on curry leaves
1 tsprice flour for dry coating on curry leaves
as requiredOil
1 pinchchaat masala to sprinkle on fried fritters
1 pinchred chilli powder to sprinkle on fried fritters

Saved

Steps

5 minutes, prep. 5 minutes

1

Wash curry leaves and gently pat dry using a cloth. Mix the gram flour and rice flour together on a plate.
2

Now, add gram flour (besan) and rice flour to a mixing bowl. Add red chili powder, turmeric powder, salt to taste, and asafoetida (hing), and mix everything well. Add water as needed to prepare the batter. Finally, add a pinch of baking soda and mix it in.
3

Place the oil on the stove over medium flame to heat up. We need to fry the curry leaf fritters with their stems intact. First, coat the curry leaves thoroughly in dry flour.
4

Now, dip it into this wet batter, coat it thoroughly, and fry it in hot oil. Fry them while turning them over occasionally until they turn golden yellow and crispy.
5

Similarly, fry all the curry leaf fritters. It tastes delicious. Place the fried curry leaves on a kitchen towel so that it absorbs the excess oil.
6

To enhance their flavor, I have sprinkled red chili powder and chaat masala over them. We can serve this with hot masala chai, green chutney, and sweet-and-sour tamarind chutney.

Saved

Cooksnaps

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Manisha Sampat @PURE_VEG_TREASURE

on June 29, 2026 08:59

Gujarat & Maharashtra - India

#Manisha_PureVeg_Treasure #LoveToCook_ServeWithLoveis my introduction as a home chef.At the age of 10, I started my cooking journey with my mother's guidance. My cooking guru is my Maa - Mrs. Madhuri Dhanraj Bhatia. She was a master home chef, running a small business of food items like daily meal tiffin, traveling food packs, seasonal pickles, papad, chips, fryums, etc. So I learned a lot from her. At the age of 18, I got married to a huge joint family and started my new journey. My family loves my dishes and appreciates me. Especially my husband and my son. So, day by day, I improved myself, and today, cooking is my hobby, my passion. My husband, Mr. Kamal Sampat always supports and motivates me. All credits goes to my mother and my husband.I joined Cookpad in September 2018.Till today sharing my recipes. I am happy to join Cookpad, to learn and share more and many more. ❤️👍👌💐