Crispy Coriander Leaves Bajji by Nalla Irukuuu

Ingredients

• 2 cup fresh coriander leaves, washed and dried
• 1 cup gram flour (besan)
• 2 tbsp rice flour
• 1 tsp salt (or to taste)
• 1/2 tsp red chili powder
• 1/4 tsp turmeric powder
• 1/2 tsp carom seeds (ajwain)
• 3/4 cup water (approximately, for batter)
• 1 tbsp vegetable oil

Instructions

1. In a bowl, combine gram flour, rice flour, salt, red chili powder, turmeric powder, and carom seeds until ready to serve.
2. Gradually add water while whisking to form a smooth, thick batter without lumps. The batter should coat the back of a spoon until ready to serve.
3. Dip the coriander leaves into the batter, ensuring they are fully coated until ready to serve.
4. Heat oil for deep frying in a kadai or deep pan over medium-high heat until shimmering (around 170-180°C or 340-350°F).
5. Carefully drop the battered coriander leaves into the hot oil, a few at a time, to avoid overcrowding the pan until ready to serve.
6. Fry for 2-3 minutes per batch, or until the bajji is golden brown and crispy.
7. Remove the fried bajji from the oil using a slotted spoon and drain on paper towels to remove excess oil over medium heat until heated through, about 5 min.
8. Serve hot and enjoy the crispy coriander leaves bajji.