आोव्याच्या पानांची भजी
I can almost smell the ajwain as I am writing this recipe.
Ajwain ( carom) seeds is an item that is commonly found in most Indian kitchens.
They have a unique and distinct aroma. These seeds are used in many recipes and have healing properties. When consumed whole or in the form of a powder, they can cure problems related to indigestion.
The leaves of the ajwain plant also have the same flavour.
They have a unique shape, texture and aroma. In fact, the leaves can be consumed raw to help soothe a sore throat or a bad tummy.
Whenever I see ajwain leaves, all I can think of is ‘bhajias’! Oh how I love those leaves! Their shape, the slightly succulent texture and their distinct aroma.
The whole Kitchen gets filled with their divine fragrance when you start making these bhajias (fritters).
Choose mature , plump leaves for this preparation.
For 2 cups of besan, add
1/2 tsp turmeric
1-2 tsp of red chilly powder
Salt to taste.
Heat 2 tablespoons of oil , till it is super hot and pour it over the flour.
Add the spices and mix gently with water.
The batter should be thick ( the consistency of idli batter), so that it costs the leaves easily and stays there. Keep aside for about 30 minutes.
Carefully dip each leaf in the batter and deep fry in hot oil till they are golden brown in colour. Drain well on a tissue paper to remove excess oil.
These fritters can be enjoyed as such or with a simple green chutney or even ketchup.
Serve hot with a cup of ginger tea!
Perfect dish to enjoy when it is raining outside (or not!!) .
Don’t worry about overeating, ajwain will ensure that your fully is fine !
You can make similar fritters with spinach leaves, potato slices, onion rings, banana slices, brinjal slices, capsicum….. almost anything that you can think of !
For other fritters you can sprinkle some chaat masala on them , after frying. Do not add chat masala to ajwain fritters because then the masala will not overpower the delicate yet distinct flavour of ajwain.