Karporavalli Bajji Recipe |
Ajwain Leaves Bajji | Oregano Fritters with step by step pictures. Karporavalli or Omavalli leaves are very
healthy and has many medicinal properties. It is good for kids and even elders
for cold and throat infections. Usually it is used to make rasam and had when
we are sick.
Bajji is a popular south Indian snack made with
a gram flour-based batter and then deep fried until its cooked to perfection.
Making bajji in home is a very rare thing, but when made I make sure to enjoy
with some hot ginger tea and chutney. Even kids and hubby loves it ,So when I prepare
bajji I also prepare with Ajwain leaves and nobody complains ,So its good
right.
Check out other bajji recipes which I have
also posted .
Karporavalli Leaves Bajji Recipe
Recipe Cuisine: Indian | Recipe
Category: Snacks
Prep Time: 30 mins| Cook Time: 3
mins/batch | Serves: 4 | Author: Sharmila Kingsly
Karpooravalli Leaves /
Ajwain Leaves– 3
Gram
Flour / Chickpea flour / Kadala maavu – ½ cup
Chilli
powder – ½ tsp
Turmeric
powder – ¼ tsp
Salt
as needed
Cooking
Soda a pinch
Dosa Batter – 1 tbsp
Hing
a pinch
Oil
– 1 for deep frying
Method :
1. In a mixing bowl
add n the gram flour, Chilli powder, Turmeric powder, hing and Salt.
2. Add Water little
by little to form a thick batter. Add in the Cooking Soda and Dosa batter and
whisk well, Set it aside for 10 mins. Heat oil in a pan for deep frying.
3. Wash and clean
the Ajwain leaves well.
4. Dip the leaves
in the batter such that its fully coats and then deep fry in hot oil in a medium
flame until the bajji is golden or fully cooked. Drain in a kitchen towel and
remove the excess oil. Serve hot.
Notes:
|
Step by step Method with pictures:
1. In a mixing bowl add n the gram flour, Chilli powder, Turmeric powder, hing and Salt.
2. Add Water little by little to form a thick batter. Add in the Cooking Soda and Dosa batter and whisk well, Set it aside for 10 mins. Heat oil in a pan for deep frying.
3. Wash and clean the Ajwain leaves well.
4. Dip the leaves in the batter such that its fully coats and then deep fry in hot oil in a medium flame until the bajji is golden or fully cooked. Drain in a kitchen towel and remove the excess oil. Serve hot.
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