Monday, 16 July 2012

Ajwain Patta ke Pakode

Ajwain Patta ke Pakode

Tender ajwain leaves are dipped in a besan batter and deep fried. They add a great 'digestive' element to a plateful of sinful pakodas.

Makes 20.


20 whole 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 tablespoon hot oil or a pinch of
Soda bi-carb
Salt to taste

Preparation Method:

For the batter
Mix all the ingredients together with a little water to make a thick batter.

How to Proceed:

Dip each ajwain leaf in the batter.
Deep fry in hot oil until golden in colour. Drain on absorbent paper.
Serve hot.

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