Ajwain is usually used in making any bajjis, cause it helps in
healing gastric troubles and digestion problems. As Besan/Gram flour can
build gas in the stomach, ajwain is used as a remedy for that in making
bajjis. Ajwain leaves are slightly thick and has a great flavour of
ajwain to it. I am not sure about other regions but these bajjis are
much familiar ones for andhraites.
So here is how you make them
few ajwain leaves (wash and pat dry them)
1 cup gram flour
1/4 tsp turmeric powder
1 tsp red chilli powder (adjust as per your taste)
salt as per taste
1/4 tsp baking powder/soda
1 tsp ajwain seeds
oil to deep fry
Mix
all the ingredients except leaves and make a thick batter by adding
little by little water. Batter should not be too thin as it will not
coat the leaves properly.
Heat
oil in a deep kadai. Dip one leaf at a time and drop them carefully into
hot oil. Deep fry them on medium flame so that the leaves too cook
thru. Fry them until the bajjis get nice brown colour. Remove them from
hot oil and put them into a plate.
Serve
them with tomato ketchup or any chutney of your choice. I don't need
anything to have them. I can have them just like that.
This is my entry to Cooking with Seeds - Ajwain event being hosted at Seasoned & Dressed.
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