Ajwain Patta ke Pakode

Ajwain Patta ke Pakode

Added to 88 cookbooks   This recipe has been viewed 18024 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.

Add your private note

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

Makes 20.
Show me for servings


20 whole celery 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
1 tsp soda bi-carb
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.

    Rate and review this recipe and get 15 days FREE bonus membership!
    Subscribe to the free food mailer

    Dals and More Dishes with Masoor

    Missed out on our mailers?
    Our mailers are now online!

    View Mailer Archive

    Privacy Policy: We never give away your email

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

    Login Name

    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.