Ingredients vegetarian 4 servings

• 4-5 Betel Leaves
• 5-7 tbsp Gram Flour (Besan)
• 1 tsp Ginger Garlic Paste
• 1/2 tsp Red Chile Powder
• 1/2 tsp Coriander Powder
• Salt to taste
• Oil for deep frying

Directions

1. Clean and wash betel leaves.
2. Thoroughly mix besan, ginger garlic paste, coriander powder, turmeric powder, red chile powder and salt into smooth thick batter using sufficient water.
3. Heat oil in a deep frying pan on medium high heat.
4. Dip each betel leaf in the prepared besan batter and slowly drop into hot oil.
5. Fry the betel leaves on both sides until golden brown.
6. Remove onto absorbent paper and repeat the same with remaining leaves.
7. Serve with finely chopped onions and a lemon wedge.

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