Ajwain Patta Ke Pakode
by Tarla Dalal
Added to 89 cookbooks
This recipe has been viewed 19688 times
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 .
- Mix all the ingredients together with a little water to make a thick batter.
- Dip each ajwain leaf in the batter.
- Deep fry in hot oil until golden in colour. Drain on absorbent paper.
- Serve hot.
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