Indian Mint Fritters
A traditional, vegan, gluten-free Indian deep-fried Plectranthus amboinicus or Indian mint tempura made using spiced chickpea flour batter.
Servings Prep Time
12servings 10minutes
Cook Time
15minutes
Servings Prep Time
12servings 10minutes
Cook Time
15minutes
Ingredients
  • 55gm Indian mint leaves
  • 100gm chickpea flour
  • 5gm Kashmiri chili powder
  • 1gm turmeric powder
  • 5gm powdered salt
  • 500ml cooking oilto 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.