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You are here: Home / Starter/snacks / Ajwain leaves Pakode |अजवाइन के पत्तों के पकोड़े

Ajwain leaves Pakode |अजवाइन के पत्तों के पकोड़े

2024-08-11 by Anjana Chaturvedi

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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.

you can also try these recipes –

  • Gulgule
  • Cabbage pakoda
  • Karonda Mirch Launji
  • Chutney Pulao
  • Kathal Pickle

ajwain-leaves-pakode- fritters

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Ajwain Leaves Pakode

A healthy delicious crisp fritters made with healthy and flavourful ajwain leaves.
Prep Time5 minutes mins
Cook Time10 minutes mins
Course: accompaniment, Appetizer, snacks/starters
Cuisine: North Indian Cuisine
Keyword: ajwain ke pakode, ajwain patton ke pakode, Indian borage leaves, pakode
Servings: 4 people
Author: Anjana Chaturvedi

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 !

 

 

 

 

Filed Under: Starter/snacks Tagged With: ajwain leaves, ajwain leaves pakode, ajwain patton ke pakode, carom leaves fritters, carom leaves pakode, carom seeds pakode, fritters, healthy pakode, healthy snack, indian borage leaves, pakode

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About Maayeka

"Maayeka" means a mother's home. I am Anjana Chaturvedi, and I share on this blog traditional vegetarian and vegan recipes from India, that have been handed down to me from my mother, aunts, and grandmothers. All of these recipes are "Sattvic" - cooked without using any onions or garlics - which are known as "taamsic" or negative ingredients in Ayurveda. Hope you enjoy these recipes and feel free to reach out to me for any questions or feedback!

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