Ajwain Ke Patto Ke Pakode is a delightful snack that brings back memories of rainy days and cozy evenings. These crispy fritters made with ajwain leaves are a perfect blend of flavor and texture. A simple yet delicious recipe that will make your tea-time special. Try it and enjoy the goodness of ajwain leaves in every bite!
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Wash the ajwain leaves thoroughly and pat them dry.
In a mixing bowl, combine besan, rice flour, and salt.
Gradually add water to the dry ingredients to form a smooth batter. The batter should be thick enough to coat the leaves.
Heat oil in a deep frying pan over medium heat.
Dip each ajwain leaf into the batter, ensuring it is fully coated, and carefully drop it into the hot oil.
Fry the pakodas until they turn golden brown and crispy. Remove them using a slotted spoon and place them on a paper towel to drain excess oil.
Serve hot with chutney or ketchup.
Ensure the batter is not too runny; it should coat the leaves well.
Fry the pakodas in small batches to maintain the oil temperature.
You can add a pinch of turmeric or chili powder to the batter for extra flavor.
Can I use any other leaves instead of ajwain leaves?
Yes, you can use spinach or fenugreek leaves as an alternative, but the flavor will differ.
Can I make the batter in advance?
It is best to prepare the batter fresh, but you can mix the dry ingredients in advance and add water just before frying.
What oil is best for frying pakodas?
Any neutral oil with a high smoke point, like sunflower or vegetable oil, works well for frying pakodas.
Can I make these pakodas gluten-free?
Yes, you can skip the rice flour or replace it with a gluten-free alternative like cornflour.
How do I store leftover pakodas?
Pakodas are best enjoyed fresh, but you can store them in an airtight container for a day. Reheat them in an oven or air fryer to regain crispiness.
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