Fresh Ajwain Leaves Pakoda
by Shailaja Reddy
This recipe has been viewed 10734 times
These leaves increases the digestion. It is very useful in Ayurvedic medicine. It relives cold and cough.
- Wash the leaves neatly and wipe them with tissue paper.
- Make the bajji batter with besan, chilli powder,soda and salt. Add little water and mix well so that it forms a smooth thick batter.
- Heat oil in a vessel and dip each leaf in the batter and gently slide in the oil and fry until golden brown.
- Use a ladle to turn them so that it cooks on both sides.
- Drain on tissue paper.
- Serve with ketchup.
This recipe was contributed by Shailaja Reddy on 08 Jul 2013
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