Ajwain Pakora Chaat

Ingredients list for Ajwain Pakora Chaat

• 1 medium bunch Ajwain leaves
• 1 cup Gram flour (besan)
• for deep-frying Oil
• 1/4 teaspoon Turmeric powder
• 1 teaspoon Red chilli powder
• 1/2 teaspoon Asafoetida
• 1 teaspoon Carom seeds (ajwain)
• to taste Salt
• a pinch Baking soda
• 1 small Onion finely chopped
• for sprink Chaat masala
• for sprink Dried mango powder
• for sprink Black salt
• as required Yogurt
• as required Tamarind chutney
• for sprink Roasted cumin powder
• for garnishing Fresh coriander leaves Chopped

Method

1. Heat sufficient oil in a kadai.
2. Combine gram flour, turmeric powder, chilli powder, asafoetida, carom seeds and salt in a bowl and mix. Add some water and whisk. Add baking soda and whisk well to make a semi-thick batter.
3. Coat each celery leaf with the batter and deep-fry in hot oil till golden and crisp. Drain on absorbent paper.
4. Place pakoras on a serving platter. Put some onion on top and sprinkle some chaat masala, dried mango powder, black salt and chilli powder on top.
5. Put some yogurt, tamarind chutney and green chutney on top. Sprinkle some cumin powder.
6. Serve immediately garnished with chopped coriander.

Nutrition Info