Ajwain Patta Ke Pakode
by Tarla Dalal
09 Aug 2016
This recipe has been viewed 39239 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 .
Ajwain Patta Ke Pakode recipe - How to make Ajwain Patta Ke Pakode
Preparation Time: Cooking Time: Total Time:
Makes 20 servings
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
How to proceed
For the batter
- For the batter
- Mix all the ingredients together with a little water to make a thick batter.
How to proceed
- 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.
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 |
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