Ajwain Patta Ke Pakode


Added to 90 cookbooks   This recipe has been viewed 20611 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
Show me for servings


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
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.

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.