Ajwain leaves pakode- a healthy delicious crisp fritters made with healthy ajwain leaves.
Ajwain leaves |Indian Borage leaves| Carom leaves are very popular In India. You can easily grow this plant in a container and it will thieve like crazy in your kitchen garden. you can prune it and make new plants from the cuttings. Do not confuse it with ajwain seed plant as both are quite different. You can’t grow this plant by sewing ajwain seeds. Cut a stem and either put in some sand or in a glass jar and soon you see roots emerging from the stems.
The flavor and fragrance of these leaves are very similar to ajwain but both are grown from different seeds.The leaves of this ajwain plants are fleshy and small and have hair like smooth bristles. The leaves are edible and are subtle flavour of ajwain.
Health benefits of these ajwain leaves-
Cough and cold- you can boil these Leaves in some water and then drink this decoction with some honey to get relief from cough and cold. Good for digestion-these leaves are good for digestion. they help to cure acidity, indigestion and works as antacid too.
Peptic ulcer- people suffering from peptic ulcers can also use ajwain leaves parathas. low B. P- people also use these leaves in their food as it helps to increase sodium in the body and balance the blood pressure.
To make fritters from ajwain leaves, choose big leaves from the plant .Wash them well and soak them in water for few minutes . Then make a batter with gram flour and add some rice flour if available and make a smooth lump free batter. Few spices like salt, Hing, chili powder should be added for flavoring.
Dip the leaves in this batter and deep fry in medium hot oil till they are crisp and crunchy. after frying drain on a kitchen paper and sprinkle some chaat masala over them and serve hot with ketchup or chutney.
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Ajwain Leaves Pakode
Ingredients
- 20 Ajwain leaves
- 3/4 cup Gram flour / Besan
- 2 tbsp Rice Flour / Chawal Ka Atta
- to taste salt
- 1 tsp Red Chilli powder / Laal mirch powder
- 1/4 tsp Turmeric Powder / Haldi Powder
- pinch Asafoetida / Hing powder
- pinch Baking Soda
- 1/4 tsp Cumin Seeds / Sabut Jeera
- enough oil to deep fry
Instructions
- Wash the ajwain leaves with water and then pat dry with a paper towel.
- Take a big bowl and add gram flour, rice flour and all the spices in it .
- Add little water at a time and make a smooth and slight runny batter .
- Heat enough oil in a wide deep pan.
- Take one leaf at a time and dip in the batter and gently drop in the hot oil.
- Fry in medium hot oil, turn the side and fry till golden and crisp from both the sides.
- Remove on a paper napkin when done.
- Repeat the process with all the leaves and then sprinkle some chaat masala over the fried pakora's.
- Serve hot with tomato ketchup or mint chutney and enjoy with a cup of chai !