Hey everyone, it is me again, Dan, welcome to my recipe site. Today, I’m gonna show you how to prepare a special dish, ajwain leaves pakoda. It is one of my favorites food recipes. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.
Welcome to our home cooking channel Chetna's Kitchen. Make this Recipe of Quick And Easy AJWAIN PAKODA in a simple method, at your home and share your. It is very useful in Ayurvedic medicine.
Ajwain Leaves Pakoda is one of the most favored of current trending foods in the world. It is easy, it’s fast, it tastes delicious. It’s enjoyed by millions daily. They are fine and they look wonderful. Ajwain Leaves Pakoda is something that I’ve loved my entire life.
To begin with this recipe, we must prepare a few ingredients. You can cook ajwain leaves pakoda using 10 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to make Ajwain Leaves Pakoda:
- Take 10-15 fresh ajwain leaves
- Take 1 cup besan
- Make ready 2 tsp rice flour
- Get 1/4 tsp ajwain seeds
- Get 1/2 tsp red chilli powder
- Get 1/4 tsp Turmeric powder
- Prepare 1/4 tbsp asafoetida
- Prepare 1 tbsp salt
- Get 1 cup oil for deep frying
- Make ready 1-2 cups water
Palak pakoda recipe or spinach leaves pakoda - whole spinach leaves are coated with spiced gram flour batter Apart from making healthy recipes using spinach, I make this palak pakoda sometimes. Ajwain Patta, fresh carom leaves are dipped in chickpea batter and deep fried to the golden brown shade. Goes well with tomato sauce and hot tea. Cabbage pakoda recipe also known as cabbage pakora is quite a popular crunchy street snack in some of the South Indian cities.
Instructions to make Ajwain Leaves Pakoda:
- Combine both the flours with salt, soda, hing, chilli powder and turmeric.
- Add little water and mix well that it forms a smooth thick batter. Do not add too much water.
- Heat enough oil in a deep frying vessel. It should be piping hot.
- Dip each leaf into the besan batter such that it is well coated and place in the hot oil.
- Reduce heat to medium and deep fry till they turn golden brown.
- Use a ladle to turn them so that it cooks on both sides.
- Once they turn golden brown, remove them on to absorbent paper.
- Serve as evening snack over a hot cup of tea or coffee.
Fresh coriander leaves Chopped for garnishing. Karpooravalli @Omavalli is a well known plant to many of you. It is known as Oregano, country borage, French thyme, Indian borage, Spanish Thyme, Big Thyme. Ajwain Leaves Chutney is a delicious Indian recipe served as a Pickles-Chutneys. How to Make Ajwain Leaves Chutney.
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