Ajwain Patta Ke Pakode

Ajwain Patta Ke Pakode

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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 .

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

Preparation Time:    Cooking Time:    Total Time:     Makes 20 servings
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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

For the batter

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

How to proceed

    How to proceed
  1. Dip each ajwain leaf in the batter.
  2. Deep fry in hot oil until golden in colour. Drain on absorbent paper.
  3. Serve hot.
Nutrient values per serving
Energy82 cal
Protein1.7 g
Carbohydrates4.9 g
Fiber1.3 g
Fat6.2 g
Cholesterol0 mg
Vitamin A62.3 mcg
Vitamin B10 mg
Vitamin B20 mg
Vitamin B30.2 mg
Vitamin C0.1 mg
Folic Acid12.1 mcg
Calcium4.6 mg
Iron0.4 mg
Magnesium0 mg
Phosphorus0 mg
Sodium6 mg
Potassium59 mg
Zinc0.1 mg