Deep Fried Fritters With Indian Borage Leaves

Indian Borage, also known as Spanish Thyme and Cuban Oregano is a medicinal plant which is highly aromatic and has many uses in Ayurvedic medicine. The leaves are traditionally used in treatment of sore throats, cough, nasal blockage and many other such ailments. The leaves can also be used in cooking to add flavor to the dishes.

This instructable is about making deep fried fritters with the leaves, which is tasty, has a pleasant aroma and also good for health.

Step 1: Indian Borage Plant

Indian Borage is a succulent herb with highly aromatic stems and leaves. Even if you touch the leaves your fingers will smell like the herb. You can very easily grow this plant in pots from a small cutting.

This plant's Binomial name is "Plectranthus amboinicus"

Harvest the leaves

Harvest young stems from the plant with about 20 to 25 leaves
Collect the leaves and discard the stems
Wash the leaves in clean water and keep aside.

Step 2: Other Ingredients Required

One cup of Chickpea flour
Half a cup of rice flour
One and half teaspoon of Red chili powder
One teaspoon of Cumin seed powder
A pinch Asafoetida powder
Salt to taste
Oil for deep frying.

Step 3: Make Batter

Mix all ingredients like Chickpea flour, Rice flour, Red chili powder, Cumin seed powder, Asafoetida and salt in a container.
Add water in small quantities and mix well to make the batter.The batter should be of medium consistency and should not be very thick or runny.

Step 4: Deep Fry the Leaves With Batter

Heat enough oil in a pan
Soak the harvested leaves one by one in batter so that the leaves are well covered with batter on both sides
Add the batter-coated leaves one by one in hot oil. You can add three to four leaves in on batch.
When one side is half fried, turn the fritters over in oil and allow the other side to get properly fried