You are here: Home > Course > Starters / Snacks > Deep-fried Starters > Fresh Ajwain Leaves Pakoda Fresh Ajwain Leaves Pakoda by Shailaja Reddy These leaves increases the digestion. It is very useful in Ayurvedic medicine. It relives cold and cough. 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Close 27 Apr 2021 This recipe has been viewed 19341 times 5/5 stars 100% LIKED IT 1 REVIEW ALL GOOD Fresh Ajwain Leaves Pakoda recipe - How to make Fresh Ajwain Leaves Pakoda Tags Deep-fried Indian Starters Preparation Time: 15 mins Cooking Time: 1 mins Total Time: 16 mins 4Makes 4 serving Show me for serving Ingredients 15 fresh celery (ajmoda) leaves1 cup besan (bengal gram flour)1 tsp chilli powder1/4 tsp turmeric powder (haldi)1/4 tsp baking soda salt to taste oil to fry Method MethodWash 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.