Vaamu Aaku Bajji

Vaamu Aaku Bajjilu – Ajwain Patta ke Pakode

Vaamu aaku bajji also known as Ajwain patta ke pakode is a perfect monsoon snack. Fresh carom leaves have got a lot of medicinal values and thus it’s one of my backyard staples to grow all the year round.

As the monsoon is due in another 10 – 15 days, I wanted to post a bajji recipe which is healthy and tasty too. Vaamu aaku bajjilu (వామ్ము ఆకుల బజ్జి) are known to be monsoon favourites for both the taste and flavour.

I have plenty of them in my garden and am ready anytime for this bajjilu.

Eat Ajwain – Beat Indigestion:

Vaamu Aaku Bajjilu

The strong and pungent odour of the vaamu aakulu or carom leaves (अजवाइन के पत्ते) will leave one wanting for one more sniff. I just love the flavour of these carom leaves. Moreover, it has so many health benefits.

Carom has a significant role in curing abdominal discomforts like flatulence or indigestion. Generally, carom seeds are used. But you can use the leaves as well to relieve these symptoms. Though its culinary usage, when compared to carom seeds, is not much, it can be used to flavour any dish.

Vaamu Aaku Bajji – Healthy & Tasty Snack Recipe:

Savour the hot and crispy vamu aaku bajji on a rainy day with hot tea as an accomplishment. This bajjilu can be eaten as such or with tomato ketchup. The tender and fleshy leaf with pungent flavour in a crispy vamu aaku bajji is a heavenly bliss to relish.

step by step vaamu aaku bajji recipe (వాము ఆకు బజ్జి) or ajwain patta ke pakode:

Vaamu Aaku Bajjilu Recipe:

Recipe Type: Snack
Cuisine: Andhra Cuisine
Author: Cherie
Prep time: 5 mins
Cook time: 10 mins
Total time: 15 mins
Serves: 2-3

Vaamu aaku bajji / Ajwain Patta Ke Pakode is a healthy and tasty monsoon snack.

Ingredients:

  • Vaamu aakulu – 15 – 20 no.s
  • Chickpea flour/ Besan/ Senagapindi – 1 cup
  • Salt as per taste
  • Red chilli powder – 1 tsp
  • Baking soda – ¼ tsp
  • Oil for deep frying

Instructions:

  • Sort and pluck the bigger vaamu aakulu for bajji and wash this vaamu aakulu thoroughly to remove the dust.
  • Take a mixing bowl and add the ingredients one by one starting with besan.
  • Add baking soda, salt, red chilli powder and mix well with a spatula or a spoon or with your hands whichever is comfortable for you.
  • Slowly add water to this while mixing and make a thick batter. Mix thoroughly to avoid lumps.
  • Heat oil in a Kadai.
  • Dip the vaamu leaf in the batter so that the whole surface of the leaf is covered with batter.
  • Now slowly drop this into the hot oil and fry till golden brown and serve hot. Repeat the same with the rest of the leaves.

Notes:

* The batter should neither be too thin nor too thick. A thin batter absorbs a lot of oil. A thick batter will not be either cooked properly or too thick and won’t taste good. Maintaining the correct consistency of the batter for the best bajjilu is very important.

** The same ingredients with the same measurements can be used for potato, raw banana or onion bajjis.

*** Retain a portion of the stem while plucking the leaves for holding it while dropping it into the oil. This even gives the vaamu aaku bajji / Ajwain patta ke pakode an appealing look.

**** If you want the vaamu aaku bajji to be a little more crispy, you can add ¼ cup of rice flour to the batter. But, I prefer this bajjilu without rice flour.

Vaamu Aaku Bajji

Ajwain Patta ke Pakode

Cherie
Vaamu Aaku Bajjilu Recipe (Ajwain leaves pakoda) is a perfect monsoon snack.
5 from 1 vote
Prep Time 10 mins
Cook Time 15 mins
Course Appetizer, Snack
Cuisine andhra, Indian
Servings 3 people
Calories 300 kcal

Ingredients
  

  • 20 Vaamu aakulu / Ajwain Patta / Carom leaves
  • 1 cup Chick pea flour/ Besan/ Senagapindi
  • Salt as per taste
  • 1 tsp Red chilli powder 
  • 1/4 tsp Baking soda
  • Oil for deep frying

Instructions
 

  • Sort and pluck the bigger vaamu aakulu for bajji and wash these vaamu aakulu thoroughly to remove the dust.
  • Take a mixing bowl and add the ingredients one by one starting with besan.
  • Add baking soda, salt, red chilli powder and mix well with a spatula or a spoon or with your hands whichever is comfortable for you.
  • Slowly add water to this while mixing and make a thick batter. Mix thoroughly to avoid lumps.
  • Heat oil in a Kadai.
  • Dip the vaamu leaf in the batter so that the whole surface of the leaf is covered with batter.
  • Now slowly drop this into the hot oil and fry till golden brown and serve hot. Repeat the same with the rest of the leaves.

Notes

* The batter should neither be too thin nor too thick. A thin batter absorbs a lot of oil. A thick batter will not be either cooked properly or too thick and won't taste good. Maintaining the correct consistency of the batter for the best bajjilu is very important.
** The same ingredients with the same measurements can be used for potato, raw banana or onion bajjis.
*** Retain a portion of the stem while plucking the leaves for holding it while dropping it into the oil. This even gives the vaamu aaku bajji / Ajwain patta ke pakode an appealing look.
**** If you want the vaamu aaku bajji to be a little more crispy, you can add ¼ cup of rice flour to the batter. But, I prefer these bajjilu without rice flour.
Keyword Ajwain Patte, evening snack, healthy snack, pakode

Take a Look at Few Healthy Snack Recipes:

You might also love to check these snack recipes:- Onion Pakoras Recipe, Bobbarla Punugulu Recipe, Chekkalu Recipe etc.

2 thoughts on “Vaamu Aaku Bajjilu – Ajwain Patta ke Pakode”

  1. Pingback: Punugulu Recipe with Idli Batter - Andhra Punugulu Dosa Batter

  2. 5 stars
    I love cooking repertoire, testing them out with my family and approved. As always, I would love to see how these simple and easy recipes take shape in your kitchens.

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