Ajwain Patta ke Pakode
Vaamu Aaku Bajjilu Recipe (Ajwain leaves pakoda) is a perfect monsoon snack.
Ingredients
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 ΒΌ cup of rice flour to the batter. But, I prefer these bajjilu without rice flour.