Ajwain Patta Ke Pakode

by Tarla Dalal

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Added to 91 cookbooks This recipe has been viewed 39235 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 .

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Ajwain Patta Ke Pakode recipe - How to make Ajwain Patta Ke Pakode

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Preparation Time: 5 mins Cooking Time: 20 mins Total Time: 25 mins 20Makes 20 servings (20 serving )
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Ingredients

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

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.

Accompaniments

Coconut Chutney ( Idlis and Dosas)
Green Chutney for Dhokla, Sandwiches, Indian Snacks

Nutrient values per serving

Energy	82 cal
Protein	1.7 g
Carbohydrates	4.9 g
Fiber	1.3 g
Fat	6.2 g
Cholesterol	0 mg
Vitamin A	62.3 mcg
Vitamin B1	0 mg
Vitamin B2	0 mg
Vitamin B3	0.2 mg
Vitamin C	0.1 mg
Folic Acid	12.1 mcg
Calcium	4.6 mg
Iron	0.4 mg
Magnesium	0 mg
Phosphorus	0 mg
Sodium	6 mg
Potassium	59 mg
Zinc	0.1 mg