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.

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Makes 20.
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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.
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