Carom leaves : 10
Gram flour : 1 cup
Red chilly powder : 2 tea spoons
Baking powder : 1/2 tea spoon
Salt to taste
Oil for deep frying
Mix gram flour, red chilly powder, baking powder and salt mix well and make a thick batter by adding little water.
Wash carom leaves and keep aside.
Heat oil in a deep bottomed pan.
Dip the carom leaves in the gram flour batter and gently drop in the oil.
Fry the both sides on low flame till the fritter turns golden brown.
Delicious carom leaf fritters ready for serve.
Serve hot with tomato sauce or chutney.