Ajwain Patta Ke Pakode


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Tender ajwain leaves are dipped in a besan batter and deep fried. They add a great 'digestive' element to a plateful of sinful pakodas.

On a rainy day enjoy as an evening tea snack with a cup of hot Elaichi Tea .

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Ajwain Patta Ke Pakode recipe - How to make Ajwain Patta Ke Pakode

Preparation Time:    Cooking Time:    Total Time:     Makes 20 servings
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20 whole carom seeds (ajwain) leaves
oil for deep-frying

For The Batter
1 cup besan (bengal gram flour)
1/2 tsp chilli powder
1/4 tsp turmeric powder (haldi)
2 pinches of asafoetida (hing)
1 tbsp hot oil or a pinch of baking soda
salt to taste
For the batter

  1. Mix all the ingredients together with a little water to make a thick batter.

How to proceed

  1. Dip each ajwain leaf in the batter.
  2. Deep fry in hot oil until golden in colour. Drain on absorbent paper.
  3. Serve hot.

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