Crispy Coriander Fry with Spicy Seasoning

1.In a mixing bowl, combine the chickpea flour, turmeric powder, red chili powder, cumin powder, garam masala, and salt. Mix well to combine all the dry ingredients.

2.Gradually add water to the dry mixture, stirring continuously until you achieve a smooth, thick batter that can coat the coriander leaves.

3.Add the washed and dried coriander leaves to the batter, ensuring they are well coated with the mixture.

4.Heat oil in a deep frying pan over medium heat. To check if the oil is hot enough, drop a small amount of batter into the oil; it should sizzle and rise to the surface.

5.Once the oil is hot, carefully drop spoonfuls of the coated coriander leaves into the oil, making sure not to overcrowd the pan.

6.Fry the coriander leaves until they turn golden brown and crispy, about 2-3 minutes. Flip them halfway through for even cooking.

7.Using a slotted spoon, remove the fried coriander from the oil and place them on a paper towel to drain excess oil.

8.Repeat the frying process with the remaining coriander leaves and batter.

9.Serve the crispy coriander fry hot as a snack or appetizer, garnished with lemon wedges and your favorite dipping sauce.