Ajwain Patta ke Pakode


Added to 88 cookbooks
This recipe has been viewed 14887 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

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.
    Ajwain Patta ke Pakode has not been reviewed
    Tried this recipe?. Post a review! Let everyone know how it turned out.
    No critical reviews posted for this recipe
    Rate and review this recipe and get 15 days FREE bonus membership!
    Subscribe to the free food mailer

    Make The Right Tikki Choice!

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

    View Mailer Archive

    Privacy Policy: We never give away your email