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 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.