Tamalapaku bajji / Betel leaves fritters stuffed with potato masala

Ingredients

Tamalapakulu – 6

For the batter

Besan – 1 cup

Rice flour – 3 tsp

Ajwain – 1 tsp

Turmeric powder – a pinch

Baking soda – a pinch

Salt to taste

For the stuff

Boiled & mashed potato – 1

Grated carrot – 1

Boiled & mashed green peas – ¼ cup

Red chilli powder – ½ tsp

Chopped coriander leaves – 2 tsp

Curry leaves – 4 leaves

Cumin seeds - ¼ tsp

Homemade garam masala – a pinch

Lime juice – 2 tsp

Oil – 1 tsp

Salt to taste

Preparation

For the batter

1. In a bowl add all ingredients. Adding water, prepare medium thick batter.

For the stuff

1. In a pan add oil. Add cumin seeds, curry leaves. Allow them to splutter. 
2. Add mashed potato, carrot, peas, chilli powder, garam masala, salt, coriander leaves and mix for 5 mins. 
3. Now add lime juice and mix well. Allow them to cool.                          

Method

1. Wash and dry the wet on betel leaves. 
2. Heat oil on medium high. Place the leaves upside down spread the potato mixture  on top and roll it. Close the sides. 
3. Dip the stuffed leaves in batter and gently drop from the sides of kadai into hot oil and deep fry until golden. Remove from the oil. Place it on a paper towel. Serve.