Wash and pat dry the curry leaves with a kitchen towel.
Mix together in a bowl – besan, rice flour, ginger garlic paste, turmeric powder,chaat masala, garam masala powder, red chilli powder, kasuri methi and salt.

Add enough water to make a thick batter and mix thoroughly
Heat oil to smoking point.
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 tomato sauce and coffee or tea.