Ingredients:
Malabar Spinach/Basale soppu 10 leaves
Gram flour/Besan ½ cup
Cumin powder ¼ tsp
Asafoetida pinch
Water
Salt
Oil
Method:
1. Combine gram flour, cumin powder, asafoetida, salt and 2-3
drops of oil in a mixing bowl. Mix well and add sufficient water to form
a batter. Do not add more water.
2. Let it rest for 30 minute.
3. Heat oil in a frying pan. Dip the leaves in batter and
deep fry them on both the side till golden.
4. Place it on paper towel. Serve hot with coffee or tea.
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