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You are here: Home / Appetizer and Snacks / Karpuravalli Bajji Ajwain Leaves Pakora Recipe | Chick Pea Flour Fritters

Karpuravalli Bajji Ajwain Leaves Pakora Recipe | Chick Pea Flour Fritters

August 1, 2015 By Sangeetha Priya 8 Comments

Karpuravalli Bajji Ajwain Leaves Pakora, Karpuravalli / Omavalli leaves are dipped in besan flour/coated with bajji batter and then deep fried. Coming to the Bajji mix either you can get it in stores as ready mix or you can make it from scratch. Today’s recipe is from scratch. Also for step wise picture of batter consistency and more, do check this Palak Bajji Recipe which I posted earlier. Its a perfect tea time snack especially during rainy season…

Ajwain Leaf (Hindi) /Karpooravalli/Karpuravalli (Tamil)/ Omavalli (Malayalam)/Kattumaruva (Kannada) is most probably found in Indian homes especially in many places of South India. This leaf has various medicinal properties, particularly its an excellent cure for cough and cold. It has similar flavor of oregano and hence you can find this herb in South Indian Pizzas as well. Adding this leaves to rasam/soup helps us to recover from wheezing and bronchitis related issues. My mom too have this herb plant (pics below) in her backyard and a day before we left hometown she made this Pakoras/Fritters using it.

Both pictures shows the Karpuravalli plant, also she has planted Brinjal, Okra, few green leaves and Tapioca. Everything takes few weeks to grow up…

Ingredients

Fine Gram/Besan Flour/Kadala Maavu – 1 Cup
Rice Flour – 3 Tbsp
Karpuravalli/Ajwain Leaves (Discard Stem) – 13-15 Numbers or As Needed
Red Chili Powder – 2tsp or more
Asafoetida/Hing – 1/4tsp
Baking Soda – 1/8tsp
Salt and Water – As Needed
Oil – As Needed to deep fry

Karpuravalli Bajji Ajwain Leaves Pakora

  • Wash the leaves twice or thrice, Wipe the excess water and keep it ready.
  • Prepare the bajji batter if you are making it from scratch.
  • Mix all ingredients except oil, water and leaf mentioned in “Ingredient” list.
  • Add water and ensure its lump free batter.
  • Check the batter consistency and salt, if it goes runny you can adjust the batter by adding few tbsps of gram flour.
  • Start heating the oil in wide pan.
  • Increase the flame and make sure its hot enough by testing with few drops of prepared batter.
  • When drop added in oil it should pop up immediately.
  • Dip the herbal leaf one by one and drop it in hot oil.
  • Add 3-4 bajjis at a time.
  • It puff up immediately, then flip another side and cook for few seconds or till bajji turns nice golden brown.
  • Remove it from hot oil and drain excess oil by placing it over paper towel.
  • Serve the hot bajjis with Coffee or Tea.

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Filed Under: Appetizer and Snacks, Indian Recipes, South Indian Recipes, Spinach Varieties Tagged With: Ajwain Leaf Pakora, Appetizer and Snacks, Bachelors Cooking, Deep Fried Chick Pea Flour Fritters, Green Leaf bajji, Karpooravalli Karpuravalli (Tamil), Karpuravalli Bajji, Kattumaruva (Kannada), Kids n Infant Corner, Nitha Kitchen, Omavalli (Malayalam), Spinach Varieties, Veg, கற்பூரவள்ளி பஜ்ஜி

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Reader Interactions

Comments

  1. Vinamilk Vinamilk

    August 24, 2016 at 2:24 am

    Gaming world where everyone entertained with games like Run 3 unblocked or Run 4 unblocked or Run unblocked . The adventure racing game as Car Racing Games or game that a lot of people like the Super Mario Unblocked or Donkey Kong Unblocked is also very attractive. Have fun!

    Reply
  2. Vemula Madhu

    December 22, 2015 at 6:26 am

    wow spicy bajji
    designer salwar kameez | dress materials online | pattu sarees online | kurtis online | indian women clothing online

    Reply
  3. Mullai Madavan

    August 5, 2015 at 3:18 pm

    Wow lucky you… perfect with a cup of tea!

    Reply
  4. nandoos Kitchen

    August 4, 2015 at 1:19 am

    love it.. we also make medicine with this leaf. Best for cold…

    Reply
  5. Sowmya Sundararajan

    August 2, 2015 at 6:00 am

    I am sure it should have been very fragrant.

    Reply
  6. Ramya Venkat

    August 1, 2015 at 3:08 pm

    feeling nostalgic.we had a small plant in home ,but not now.i used eat and smell because of its excellent aroma.really fantastic

    Reply
  7. Veena Theagarajan

    August 1, 2015 at 12:58 pm

    Perfect I can imagine the flavour

    Reply
  8. Veena Theagarajan

    August 1, 2015 at 12:58 pm

    Perfect I can imagine the flavour

    Reply

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