Doddapatre Bonda are fritters prepared using Spanish-Mexican Thyme leaves.
Time Required: 10 Minutes
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
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.