Ajwain Patta Ke Pakode


by
Ajwain Patta ke Pakode


Added to 90 cookbooks   This recipe has been viewed 21143 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 .

Add your private note

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

Preparation Time:    Cooking Time:    Total Time:     Makes 20 servings (20 serving )
Show me for servings

Ingredients

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
Method
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.
Accompaniments

Coconut Chutney ( Idlis and Dosas) 
Green Chutney ( Chutney ) 

Nutrient values per serving
Energy82 cal
Protein1.7 g
Carbohydrates4.9 g
Fiber1.3 g
Fat6.2 g
Cholesterol0 mg
Vitamin A62.3 mcg
Vitamin B10 mg
Vitamin B20 mg
Vitamin B30.2 mg
Vitamin C0.1 mg
Folic Acid12.1 mcg
Calcium4.6 mg
Iron0.4 mg
Magnesium0 mg
Phosphorus0 mg
Sodium6 mg
Potassium59 mg
Zinc0.1 mg

REGISTER NOW If you are a new user.
Or Sign In here, if you are an existing member.

Login Name
Password

Forgot Login / Passowrd?Click here

If your Gmail or Facebook email id is registered with Tarladalal.com, the accounts will be merged. If the respective id is not registered, a new Tarladalal.com account will be created.

Are you sure you want to delete this review ?

Click OK to sign out from tarladalal.
For security reasons (specially on shared computers), proceed to Google and sign out from your Google account.

Reviews