II Angoor patta Pakora (Grape Leaf fitters) II


  • 2 cups gram flour
  • 11/2tsp salt
  • 1 cup shredded dry coconut
  • 1/2tsp red chili powder
  • 1 tbsp cumin seeds
  • 1/2tsp asafetida powder (hing)
  • 1tsp. baking powder
  • 1 230 gms package of grapevine leaves (blanched for 5 minutes, rinsed, drained & shredded)
  • 1 cup ghee or vegetable oil


  • Blend the flour, salt, coconut, red chili powder, cumin seeds and asafetida in a large bowl. Add water and blend into a smooth batter.
  • Add the baking powder and grape leaves, and stir with a few swift strokes, until mixed.
  • Heat ghee or vegetable oil in kadhai over a moderately low heat until it is hot but not smoking.
  • Gently transfer the mixture into the hot oil, quickly spreading it evenly to the edges of the pan, into a flat cake.
  • After 4-5 minutes, when one side is golden brown, carefully flip it over using a wide spatula and fry till golden brown.
  • Now transfer it to paper towel to drain momentarily, then to a serving plate .
  • Garnish with coriander leaves and serve them hot cut into wedges.

Note: Cut with a sharp serrated knife. If the vine leaves are not sufficiently blanched, they tend to tear.