கற்பூரவள்ளி இலை பக்கோடா / mexican mint pakoda / omavalli pakoda /

Ingredients
Karpooravalli leaf – 20 nos (finely chopped)
Besan flour/ Gram flour – 1 cup
Rice flour – ¼ cup
Onion – 1 no (finely chopped)
Green chili – 1 no (finely chopped)
Curry leaves – 1 spring (finely chopped)
Coriander leaves – fist full
Water as required.
Red chili powder – 1 tsp
Salt as required

Method

1. Take a mixing bowl, add finely chopped karpooravalli leaf / Omavalli leaf / Mexican mint, besan and rice flour and mix well. To this add salt, red chili powder, green chili.
2. Then add finely chopped onion, curry leaves and coriander leaves and mix everything well.
3. Add water little by little and mix well so that all the ingredients are mixed up well.
4. Heat oil in a pan and keep the flame in medium. Check if the oil is hot by dropping a pinch of dough and if the dough raises up immediately, then the oil is ready. Take handfull of pakoda mixture and gently drop it in pieces in the oil.
5. Deep fry the pakoda in medium flame till the pakoda is crispy and turns golden brown color. Remove the pakoda from oil and place it in paper towel to drain excess oil.
6. Serve the yummy and crispy Karpooravalli Pakoda with hot coffee / tea
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