Wash and pat dry the leaves and keep aside. 

In a bowl, take the besan, rice flour, red chili powder, coriander powder,salt, asafoetida powder and mix well. Add water little by little and make a lump free batter. When a spoon is dipped in it, the batter must coat the spoon.

Heat oil in a pan

Dip the leaves one by one into the batter so that it is fully coated. Deep fry in oil and remove when it turns golden brown.

Serve as such or with tomato sauce!