Ajwain Patta Ke Pakode
by Tarla Dalal
Added to 90 cookbooks
This recipe has been viewed 22266 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.
Nutrient values per serving
|Vitamin A||62.3 mcg|
|Vitamin B1||0 mg|
|Vitamin B2||0 mg|
|Vitamin B3||0.2 mg|
|Vitamin C||0.1 mg|
|Folic Acid||12.1 mcg|
REGISTER NOW If you are a new user.
Or Sign In here, if you are an existing member.
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.
Click OK to sign out from tarladalal.
For security reasons (specially on shared computers), proceed to Google and sign out from your Google account.