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.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.

4.Once the oil is hot, take a handful of coriander leaves and dip them into the batter, ensuring they are well coated.

5.Carefully place the battered coriander leaves into the hot oil, frying them in batches to avoid overcrowding the pan.

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

7.Using a slotted spoon, remove the fried coriander from the oil and place them on a plate lined with paper towels to absorb excess oil.

8.Repeat the process with the remaining coriander leaves until all are fried.

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