Ajwain ke Patton ke Pakode

A tasty and crunchy snack featuring carom leaves coated in a spicy gram flour batter, deep-fried to perfection. This is a Sanjeev Kapoor exclusive recipe.

By Sanjeev Kapoor 13 Sep 2019 in Recipes Indian

New Update

Main Ingredients	Carom leaves (ajwain ke patte), Gram flour
Cuisine	Indian
Course	Snacks and Starters
Prep Time	0-5 minutes
Cook time	11-15 minutes
Serve	4
Taste	Spicy
Level of Cooking	Easy
Others	Veg

Ingredients

16-20 carom leaves (ajwain ke patte)
1 cup gram flour
2 tablespoons rice flour
Salt to taste
¼ teaspoon red chilli powder + to sprinkle
1 tablespoon coriander powder
1 teaspoon cumin powder
⅓ teaspoon turmeric powder
A pinch of baking soda
Oil to deep fry
Chaat masala to sprinkle
Green chutney to serve

Method

Heat sufficient oil in a kadai.
Take gram flour, rice flour, salt, red chilli powder, coriander powder, cumin powder, turmeric powder and baking soda in a bowl. Add sufficient water and whisk to make semi semi-thick batter.
Dip the carom leaves in the batter, ensuring that they are well coated, slide into hot oil and deep fry till golden brown and crisp. Drain on absorbent paper.
Arrange them on a serving platter and sprinkle chaat masala and red chilli powder over them. Serve hot with green chutney.

#Turmeric powder #Rice flour #Red chilli powder #Salt #Oil #Green chutney #Coriander powder #Cumin powder #Baking soda #Chaat masala