Doddapatre Bonda are fritters prepared using Spanish-Mexican Thyme leaves.
Cuisine: Karnataka
Time Required: 10 Minutes
Ingredients:
10 – 15 leaves Doddapatre / Spanish-Mexican Thyme leaves
½ Cup Gram Flour
2tbsp Rice Flour
1tsp Chili Powder
½ tsp Coarsely grounded Jeera / Cumin Seeds
A pinch of Cooking Soda
Oil for Deep Frying
Salt to taste
Method:
Wash and wipe the whole leaves. Mix Gram Flour, Rice Flour, Chili Powder, Jeera, Soda and Salt with water to a thin batter. Dip the leaves in the batter and deep fry till it turns brown and crisp.
Serve hot with Ketchup or Pudina Chutney.
Related Images:
Its looking very attractive but I guess for health it is not good…at all
It looks like Alur Chop in bengal….very testy and popular in bengal….
full of fired in oil that is enough of increasing the risk of heart desease …
I totally enjoy reading your posts on cooking plants and places. You write beautifully about our festivals and rituals. I enjoyed reading your post about my ancestral home and temple in Muddenahalli. But if I may suggest just one thing please be open to criticism especially when it is valid. May not be super constructive in the way they have expressed. Deep fried food is certainly not the best choice for health and exercise certainly does not allow or make dietary indiscretions just vanish without consequences.
Interesting!
Anything deep fried is not good for health. But with exercise you can enjoy all types of food.
It is a choice you make. Exercise will help.
Hi Girija Styanarayan,
Thank you so much for your feedback. I am a devotee of Sir M.V.
Regards,
Shantha