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 these bajjilu.
Eat Ajwain – Beat Indigestion:
The strong and pungent odour of the vaamu aakulu or carom leaves 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. These 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 or ajwain patta ke pakode:
- Vaamu aakulu – 15 – 20 no.s
- Chick pea flour/ Besan/ Senagapindi – 1 cup
- Salt as per taste
- Red chilli powder – 1 tsp
- Baking soda – ¼ tsp
- Oil for deep frying
- 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.
** 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 is 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 the rice flour.