Spicy Bajra Ajwain Pakodas
by NEENA SAVLA
28 Jun 2013
This recipe has been viewed 7533 times
A traditional Pakoda recipe usually prepared during monsoons at my place. Ajwain and Bajara together makes an excellent combination. ‘SPICY BAJARA-AJWAIN PAKODAS‘ served with fresh curds and green chutney can be asked for nothing else.
Spicy Bajra Ajwain Pakodas recipe - How to make Spicy Bajra Ajwain Pakodas
Preparation Time: Cooking Time: Total Time:
Makes 4 serving
1 cup bajra (black millet) flour
1/4 cup besan (bengal gram flour)
1/4 cup chopped onions
1/4 cup grated coconut
sour curds (khatta dahi)
6-8 chopped celery
2 tsp ginger-green chilli paste
1 tsp garlic (lehsun) paste
1 tsp chilli powder
1 tsp coriander-cumin seeds (dhania-jeera) powder
1/2 tsp turmeric powder (haldi)
2 tbsp sesame seeds (til)
6-8 peppercorns (kalimirch)
2 tbsp oil
2 tbsp chopped coriander (dhania)
1/4 tsp baking soda
salt to taste
oil to fry
Method
- Method
- Mix bajara flour, besan , onion, coconut, ajwain leaves, ginger-green chilli paste, garlic paste, chilli powder, dhaina – jeera powder, haldi powder, sesame seeds (til), peppercorns, coriander leaves(chopped) andsalt to taste in a bowl and mix well.
- Add sour curds and enough water to prepare a very thick batter. Put soda bi card on the batter and pour 2 tablespoon hot oil on the soda bi card and mix quickly.
- Drop small portion in hot oil and deep fry till golden.
- Serve hot with green coriander chutney and curds
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