Fusion food is a treasure house of exotic recipes and Betel Leaves Fritters or Pakoda Recipe is a rare jewel amongst them. Down south Betel Leaves or Tamalapaku as they are called in Andhra are used for most religious ceremonies. Paan leaves are replete with vitamin C, thiamine, niacin, riboflavin and carotene and of course are a great source of calcium. I am lactose intolerant and I am always calcium deficient. I started growing the betel vine so that I can chew on a leaf every day. Chewing on a leaf when you have a cough works wonders. We all know that Betel leaves are good for digestion as traditionally Paan is eaten after a meal. The betel vine is growing really well and now I am using it in different recipes and enjoying the experience. Breaking away from tradition, here I have made crisp and tasty Betel Leaves Fritters |Tamalapaku Pakoda Recipe fritters from the fresh leaves which I am growing. Betel leaves are metamorphosing from just a betel leaf for Paan into a flavoured choice for food and drink. From just ending the meal with the betel leaf you can start with a Paan Thandai drink and move on to these betel leaf fritters or wraps or even egg rolls, Paan pulao and end it with a Paan kulfi or ice cream which I will be making soon.
Preparation Time :10 Min
Cook Time : 20 Min
Total Time : 30 Min
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