Indian Mint Fritters (Vegan + Gluten Free)

Plectranthus amboinicus or Coleus aromaticus is a thick-leaved, creeping, perennial plant of immense medicinal benefits to mankind. Also known as Indian borage, Indian mint, Mexican mint, Cuban Oregano and Spanish Thyme, this wonderful plant has graced the courtyards of Indian households for centuries.

Indian mint (Sambraguli panna jhade in Konkani / Pani koorka or Kanji koorka in Malayalam / Indian borage / Country borage / Spanish thyme / Mexican mint / Cuban oregano / Plectranthus amboinicus)

While the Konkani people lovingly refer to it as sambraguli, the Malayalis call it pani koorka or kanji koorka. Considered to be an excellent home remedy for fever, sore throat, bronchial problems, gas trouble, and for rejuvenating the liver, both Keralites and Konkanis make tasty, fragrant, hot and savory fritters using the leaves dipped in spiced chickpea flour. Malayalis call it pani koorka ila bajji, while for the Konkanis, it is sambraguli panna podi. In many households, this plant occupies a place of importance second only to the holy basil (Tulsi). As children, my brothers and I used to love these fritters so much that we would surprise mother, bringing handfuls of leaves into the kitchen, begging her to make us those delicious Indian mint fritters. She would only be too glad to oblige. Here is the recipe for you.

Print Recipe

Indian Mint Fritters Yum

A traditional, vegan, gluten-free Indian deep-fried Plectranthus amboinicus or Indian mint tempura made using spiced chickpea flour batter.

Cuisine

Indian, Kerala, Konkani

Prep Time

10 minutes

Cook Time

15 minutes

Servings

servings

Ingredients

• 55 gm Indian mint leaves
• 100 gm chickpea flour
• 5 gm Kashmiri chili powder
• 1 gm turmeric powder
• 5 gm powdered salt
• 500 ml cooking oil to deep-fry

Cuisine Indian, Kerala, Konkani Prep Time 10 minutes Cook Time 15 minutes Servings servings Ingredients 55 gm Indian mint leaves 100 gm chickpea flour 5 gm Kashmiri chili powder 1 gm turmeric powder 5 gm powdered salt 500 ml cooking oil to deep-fry

Instructions

To prepare:

1. Wash, drain and wipe the leaves dry.
2. Put the chickpea flour, the chili powder, the turmeric powder and the powdered salt into a mixing bowl and mix well.
3. Pour in the water and mix thoroughly with your fingers.

To cook:

1. Set a wok or frying pan on high heat.
2. Pour in the cooking oil. As soon as the oil is hot (it should not smoke), take a leaf and dip it in the batter to coat both sides of the leaf.
3. Slip the leaf gently into the hot oil. Continue with the rest of the leaves likewise, taking care not to overcrowd the wok.
4. Deep-fry the leaves on medium heat for 5 minutes.
5. Lift out and drain off the excess oil. You can fry a dozen leaves comfortably in two batches. Serve warm. Enjoy! You will love this snack.

Recipe Notes

I have asked you to fry them for 5 minutes on medium heat, as it gives sufficient time for the fleshy leaves to cook to perfection. If the oil is too hot, the tempura may get done too soon, leaving the leaves a bit raw and stringy.