Tender ajwain leaves are dipped in a besan batter and deep fried. They add a great ‘digestive’ element to a plateful of sinful pakodas.
Makes 20
20 whole ajwain leaves
Oil for deep frying
For the batter
1 cup besan (bengal gram flour)
½ tsp chilli powder
¼ tsp turmeric powder (haldi)
2 pinches asafoetida (hing)
1 tbsp hot oil or a pinch of soda bi-carb
salt to taste
For the batter
Mix all the ingredients together with a little water to make a thick batter.
How to proceed
1.Dip each ajwain leaf in the batter.
2.Deep fry in hot oil until golden in colour and drain on absorbent paper.
Serve hot.
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