Sambarballi Podi | Doddapatre Baje ~ Indian Borage/Cuban Oregano Fritters

Delicious fritters made from the leaves of Indian Borage. These pair very well with any chutney or dip of your choice, perfect for tea time

Course Snack

Cuisine Mangalorean

Keyword Cuban Oregano, Sambarpalli

Prep Time 10

Cook Time 15

Total Time 25

Servings people

Calories 79kcal

Author Shireen Sequeira

Ingredients

22-25 big Indian borage leaves
oil for deep frying

For the batter/coating:

1/2 cup gram flour/ chick pea flour/besan
1/2 tablespoon rice flour
1/2 tsp chilli powder adjust to taste
1 pinch asafoetida hing
1 pinch carom seeds ajwain
1 pinch cumin jeera
1 pinch turmeric powder
1 pinch baking soda / eating soda/ soda bi-carb
Water as required approx 1/2 cup * see notes
Salt to taste approx 1/2 tsp of tablesalt

Instructions

Make sure that the leaves are plucked along with a part of the stem intact. Place them in a large bowl of water and gently cleanse them without breaking them. Do this until all the dirt is gone. Transfer onto a colander to drain off excess water. Then gently and carefully pat each one dry (don't skip this step as any traces of water will lead to oil splattering all over during the deep frying stage)
In a shallow bowl mix all the ingredients mentioned under 'For the batter' except the water. Add the water in parts until you get a smooth, lump free and flowing consistency (see notes#2 and 3 before proceeding).
Heat oil for deep frying in a kadai/wok and test the readiness of the oil by putting a drop of the batter into the oil, if it comes up within 4-5 seconds the oil is ready. If it comes up too quickly, the oil is too hot. We need oil that is medium hot.
While the oil is heating up, dip the leaves (including the stem portion) into the prepared batter. Place as many leaves as you are going to fry in one batch (taking care to see that you don't overcrowd the pan). You must keep a batch of leaves ready as you need to slip them into the oil one after the other. Don't dip one at a time and then release them into the oil as those that went into the oil first will burn quickly. Also, make sure that the leaves don't fold up after being dipped in the batter as they will remain that way when you release them into the oil.
When all the leaves are into the oil let them fry for a few seconds before gently flipping them over. When they turn golden brown on both sides remove them using a large slotted ladle and shake to drain excess oil. Then transfer onto an absorbent kitchen tissue. Repeat the process till all the leaves are fried
Serve hot immediately. They taste great without any accompaniment but ketchup or any dip of your choice will work well too.

Notes

1. The addition of baking soda is optional but helps the fritters to puff up and the covering doesn't stick to the leaf but forms a cavity (as seen in picture above).
2. The amount of water required to make the batter will depend on the texture ie how finely it has been ground (how fine or gritty the flour is). Chickpea flour is available in varying textures to be suitable in the preparation of several sweets and savouries, so just keep adding the water in parts until you get the right consistency.
3. To test the consistency, just drop the batter from height into the bowl - it should be a thin paste like stream and form droplets while falling. If it is too runny it won't coat the slices properly. Too thick and the coating won't cook while frying.
4. It is important that the oil is maintained on a medium-high temperature. If it is too hot (high) then the fritters will brown too soon on the outside and remain uncooked inside. Reduce the heat and wait for the oil to cool till just right. If the oil is not hot enough the fritters will absorb too much oil and remain flat (un-crisp) even after frying for a long time.

Nutrition