How to make Ajwain Pakora Chaat

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Ajwain leaves, Gram flour (besan) (बेसन)

Cuisine : Indian

Course : Snacks and Starters

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Ajwain Pakora Chaat

Ajwain Pakora Chaat Recipe Card

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History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

Prep Time : 6-10 minutes

Cook time : 6-10 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Ajwain Pakora Chaat Recipe

  • Ajwain leaves 1 medium bunch

  • Gram flour (besan) 1 cup

  • Oil for deep-frying

  • Turmeric powder 1/4 teaspoon

  • Red chilli powder 1 teaspoon

  • Asafoetida 1/2 teaspoon

  • Carom seeds (ajwain) 1 teaspoon

  • Salt to taste

  • Baking soda a pinch

  • Onion finely chopped 1 small

  • Chaat masala for sprink

  • Dried mango powder for sprink

  • Black salt for sprink

  • Yogurt as required

  • Tamarind chutney as required

  • Roasted cumin powder for sprink

  • Fresh coriander leaves Chopped for garnishing

Method

Step 1

Heat sufficient oil in a kadai.

Step 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.

Step 3

Coat each celery leaf with the batter and deep-fry in hot oil till golden and crisp. Drain on absorbent paper.

Step 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.

Step 5

Put some yogurt, tamarind chutney and green chutney on top. Sprinkle some cumin powder.

Step 6

Serve immediately garnished with chopped coriander.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.