Carom Leaf Fritters Recipe – Crispy Indian Snack with Besan & Hing

Last Updated on 2 months by Neha Deshmukh

Carom Leaf Fritters Recipe – Crispy Indian Snack With Besan & Hing

Hello friends! If you’re anything like me, the monsoon season just begs for something warm, crispy, and utterly delicious to enjoy with a steaming cup of chai. And honestly, is there anything more comforting than a plate of freshly fried fritters? Today, I’m sharing my go-to recipe for Carom Leaf Fritters – a simple yet incredibly flavorful snack that’s a staple in many Indian households. These aren’t just tasty; they’re packed with the goodness of carom leaves, known for aiding digestion (perfect for those rainy-day indulgences!).

Why You’ll Love This Recipe

These fritters are seriously addictive! They’re unbelievably crispy on the outside, soft and flavorful on the inside, and the subtle peppery kick from the carom leaves is just divine. Plus, they come together in under 20 minutes – perfect when those cravings hit and you don’t want to spend hours in the kitchen. Trust me, once you try these, they’ll become a regular feature in your snack rotation.

Ingredients

Here’s what you’ll need to make these delightful fritters:

• 18-20 fresh carom leaves (ajwain patta/vaamu aakulu)
• 1 cup besan (chickpea flour) – about 120g
• 2 tsp rice flour (optional) – about 8g
• ½ tsp red chili powder – about 2.5g
• ¼ tsp asafoetida (hing) or ginger garlic paste – about 1g
• 2 tsp hot oil or a pinch of soda bicarb – about 10ml oil or ¼ tsp soda
• Salt to taste
• Oil for deep frying

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

Carom Leaves (Ajwain Patta/Vaamu Aakulu) – Freshness & Regional Variations

Freshness is key here! Look for vibrant green leaves that aren’t wilted or bruised. Carom leaves are called ajwain patta in Hindi and vaamu aakulu in Telugu, and their availability can vary depending on where you are. You might even find them at Indian grocery stores.

Besan (Chickpea Flour) – Properties & Substitutions

Besan is the star of the show, giving these fritters their lovely texture. It’s naturally gluten-free, too! If you absolutely can’t find besan, you could try using all-purpose flour, but the texture won’t be quite the same.

Rice Flour – Purpose & Texture Impact

The rice flour is optional, but I highly recommend it! It adds extra crispiness to the fritters. Don’t have rice flour? No worries, just skip it – they’ll still be delicious.

Asafoetida (Hing) – Flavor Profile & Alternatives

Asafoetida, or hing, has a unique pungent aroma that transforms when cooked. It adds a lovely savory depth to the fritters. If you’re not a fan, or can’t find it, a little ginger-garlic paste works beautifully as a substitute.

Hot Oil/Soda Bicarb – The Role of Leavening

This is what gives the fritters a little lift! The hot oil creates steam, making them slightly puffed up and airy. A pinch of baking soda works similarly. Be careful not to add too much, though, or they might taste soapy.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, in a nice roomy bowl, combine the besan, rice flour (if using), red chili powder, asafoetida (or ginger-garlic paste), and salt.
2. Now, here’s the trick – slowly add water, a little at a time, while mixing continuously. You want to create a thick, lump-free batter. It should coat the back of a spoon nicely.
3. Next, stir in the hot oil or baking soda. This is where the magic happens!
4. Heat up your oil in a kadai or deep frying pan over medium heat. It should be hot enough that a tiny drop of batter sizzles immediately.
5. Now, carefully dip each carom leaf into the batter, making sure it’s completely coated.
6. Gently drop the battered leaves into the hot oil, being careful not to overcrowd the pan.
7. Fry them on medium heat, flipping occasionally, until they turn a beautiful golden brown. This usually takes about 2-3 minutes.
8. Remove the fritters with a slotted spoon and drain them on paper towels to remove any excess oil.

Expert Tips

• Don’t skip the resting time for the batter! Letting it sit for 5-10 minutes allows the flavors to meld together.
• Maintain a consistent oil temperature. If the oil is too hot, the fritters will burn on the outside before cooking through. If it’s too cold, they’ll absorb too much oil.
• Fry in batches to avoid overcrowding the pan.

Variations

Want to switch things up? Here are a few ideas:

Spice Level Adjustments

My family loves a good kick, so I usually add a little extra chili powder. Feel free to adjust the amount to your liking! You could also add a pinch of turmeric for color and flavor.

Vegan Adaptation

This recipe is naturally vegan! Just ensure the oil you use is plant-based.

Gluten-Free Considerations

This recipe is already gluten-free as long as you use besan (chickpea flour) and rice flour.

Festival Adaptations (Diwali, Teej)

These fritters are a popular snack during festivals like Diwali and Teej. You can make a larger batch and serve them to guests!

Serving Suggestions

Serve these carom leaf fritters immediately while they’re still warm and crispy. They’re absolutely divine with a cup of masala chai, but they’re also great on their own as a quick snack. My kids love them with a dollop of mint chutney!

Storage Instructions

Honestly, these are best enjoyed fresh. But if you do have leftovers, you can store them in an airtight container at room temperature for a day. They will lose some of their crispiness, but you can reheat them in a preheated oven or air fryer to revive them slightly.

FAQs

What is the best way to clean and dry carom leaves before frying?

Gently wash the carom leaves under cool water to remove any dirt. Then, pat them completely dry with a clean kitchen towel. Moisture will cause the oil to splatter.

Can I make the batter ahead of time? If so, how should I store it?

Yes, you can! Make the batter and store it in an airtight container in the refrigerator for up to 24 hours. You might need to add a splash of water to thin it out before frying.

What oil is best for deep frying these fritters?

I prefer using vegetable oil or sunflower oil for deep frying. They have a high smoke point and a neutral flavor.

My fritters are absorbing too much oil. What am I doing wrong?

The oil might not be hot enough, or the batter might be too thin. Make sure the oil is at the right temperature and the batter is thick enough to coat the leaves properly.

Can I bake these fritters instead of frying them? What adjustments would I need to make?

You can try baking them, but they won’t be as crispy. Preheat your oven to 200°C (390°F). Lightly brush a baking sheet with oil. Place the battered leaves on the baking sheet and bake for 10-12 minutes, flipping halfway through.