Receta Karpooravalli Bajji/ Omavalli/ajwain leaves pakora

by Shanthi Muthuvel

Written by: 7aumsuvai Karpooravalli/omavalli/ajwain leaves bajji/fritter is a deep fried snack prepared with a home grown ajwain leaves from our backyard, deeped in a spiced batter and fried until they are crispy. Fritter or bajji is usually served with the coconut chutney or tomato chutney but, for kids you may serve with tomato ketchup also. Ingredients: Serves 4 to 5 10 to 15 leaves - Ajwain leaves/karpooravalli/omavalli 1 cup - Besan/gram flour/kadalai maavu 1/4 cup - Rice flour 1/4 tsp - Turmeric powder 1/2 to 1 tsp - Red chilli powder (or add as needed) 1/8 tsp - Asafoetida/hing/Perungayam 1/8 tsp - Baking soda Salt to taste Water as needed Oil for deep frying Preparation method: Cut the biggest leaves from the ajwain plant/karpooravalli/omavalli, wash it thoroughly and pat dry them with a paper towel or just place them on a paper towel to dry them naturally. Take a mixing bowl, add besan/gram flour, rice flour, turmeric powder, red chilli powder, asafoetida,  baking soda, and required salt . Add water little by little and mix well with a whisk to a dosa batter consistency. Heat oil in a frying pan, coat the ajwain leaves/omavalli in a besan flour mix and fry until it is golden brown on both sides. Drain excess oil using a paper towel and serve it hot with coconut chutney and any sambar along with hot tea or coffee. Notes: The consistency of the bajji batter should not be thick or too watery. Refer the video for the consistency. Try to cook bajji over medium flame for even cooking. You may increase or decrease the quantity of red chillies as per your spice level.