Ajwain ke Patton ke Pakode Monsoon ka Mazza Sanjeev Kapoor Khazana

Snack time demands for something crisp, quick and tasty. These crispy pakodas made by dipping the carom leaves in a tasty batter and deep fried till golden are surely ticking both boxes.

AJWAIN KE PATTE KE PAKODE

Ingredients

16-20 carom leaves (ajwain ke patte)
1 cup gram flour
2 tbsps rice flour
Salt to taste
tsp red chilli powder + to sprinkle
1 tbsp coriander powder
1 tsp cumin powder
tsp turmeric powder
A pinch of baking soda
Oil for deep frying
Chaat masala to sprinkle
Green chutney to serve

Method

1. Add gram flour, rice flour, salt, red chilli powder, coriander powder, cumin powder, turmeric powder and baking soda in a bowl. Add sufficient water and make semi thick batter.
2. Heat sufficient oil in a kadai.
3. Coat the carom leaves with batter and deep fry in kadai till golden brown and crisp. Drain on an absorbent paper.
4. Transfer in a serving platter, sprinkle chaat masala powder and red chilli powder.
5. Serve hot with green chutney.

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Twitter : https://twitter.com/sanjeevkapoor
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