From Garden to Table | Ajwain Patte Ke Pakore
This post is a part of Blogchatter Half Marathon. Known as Vaamu aaku Bajji in my hometown or From Garden to Table | Ajwain Patte Ke Pakore. This pakora is a perfect monsoon tea time snack. Years ago I recall my mom making them and I turned my nose at them! She had a green thumb and could grow anything even in a pot. The Ajwain or Carom leaf has a sharp, thyme-like flavour and is mistaken for thyme. The main element that gives the leaves its aroma is thymol which is very similar to thyme.
Carom plant in my garden | From Garden to Table | Ajwain Patte Ke Pakore
Now I am growing all sorts of veggies and carom leaves are one of them. The joy of plucking fresh leaves and making hot pakoras with them is amazing. And knowing that the leaves have got medicinal value is the cherry on the cake. The lemongrass and carom plant has somehow got intertwined and I plucked a lemongrass leaf also to add to my green tea.
Benefits of Carom leaves
Since I was a kid, I remember munching on carom seeds and downing them with a glass of water as a cure for a tummy ache. Mom would just force it down my throat and I gradually came to like it. The leaves have a pungent smell but the flavour is likeable. Like we use carom seeds, the leaves too can be used to flavour any dish.
Carom is used to cure colds, coughs, fevers and tummy aches for infants and it is used in Ayurvedic medicines for the same. Colicky babies are given a few drops of Carom water to relieve them of abdominal discomforts. For grown-ups also a spoonful of carom seeds with a pinch of black salt chewed and swallowed with a glass of water helps in tummy ache and indigestion.
The rainy season is the season of pakoras
I enjoy fritters only on a rainy day or when the Sun God is on vacation. A plate of Ajwain ke pakora with a steaming cup of tea is the ultimate combo. Most people enjoy their fritters with tomato ketchup but I prefer a freshly pounded mint dip. I plucked the mint too from the garden. And in my mortar and pestle, I made chutney with garlic, green chillies, spring onion and mint with a squeeze of lime and salt. I like it coarse and hand pounded rather than smooth in a mixer.
Recipe for From Garden to Table | Ajwain Patte Ke Pakode
INGREDIENTS:
10 Carom leaves
1 cup Chickpea flour/ Besan
Salt to taste
1 tsp Red chilli powder
4 garlic cloves crushed
1tsp coriander powder
¼ tsp carom seeds
1 tsp pav bhaji masala
Baking soda – ¼ Tsp
Oil for deep frying
½ cup water
From Garden to Table | Ajwain Patte Ke Pakore
METHOD:
Firstly, wash and wipe the Carom leaves.
TIP: If you are plucking them at home then retain a bit of the stem while plucking as it is easy to dip in the batter and hold while dipping in the oil.
Next, take a mixing bowl and sift the chickpea flour with salt and baking soda. Do not add even a bit more of the soda or you will ruin the taste and texture of the pakoda. A little rice flour would give you crispier fritters.
Now, add red chilli powder, carom seeds, coriander powder, pav bhaji masala, crushed garlic and mix well with a spatula or a whisk. Add water to make a thick and smooth batter.
Let the batter rest for 10 mins.
Subsequently, heat oil in a pan or skillet. Next, check if the oil is hot by dropping a drop of batter in the oil and if it rises instantly the oil is ready for frying the fritters.
Consequently, dip the dry carom leaf in the batter and see that it is coated nicely on both sides and gently drop it into the hot oil and fry till golden brown. Remove on a kitchen towel to remove excess oil.
Finally, serve, From Garden to Table | Ajwain Patte Ke Pakore hot with ketchup or fresh mint chutney or any dip of your choice.
‘This post is part of Blogchatter’s CauseAChatter’
My previous recipes for CauseAChatter- Andhra style Moringa leaves stir fry,Teaching Grandchildren how to garden, How to grow marigolds from dry flowers, How to Grow Microgreens at home, From Garden to Table| Mango Ginger Preserve, Natural way to get rid of garden pests
My previous recipes in the #BlogchatterHalfMarathon- Momos or Dimsums, Tlequepaque, the artisan village, Dog Ice Cream , Tinde Ka Bhartha, Dal Makhani Cooked in Slow Cooker. Creamy Cheesy Chicken Kebabs, Easy Milk Chicken
Wow! That’s such an interesting and novel recipe. Heard about ajwain ke patte ke pakore for the first time today. I am imagining its taste and flavor! Loved the way you have plated them too!
Wow yummy. I have never tried Ajwain m patte ke pakode but have heard. A lot about it. I am not sure if I will find the patte here or not but will look for them for sure.
My mom used to add ajwain in besan pakore but I had never heard about ajwain patte before. thank you so much dear for this new and interesting recipe with us. will surly check its availability here in Indian market.
So lovely having your own little garden where you can easily pluck and cook! Love the idea of ajwain leaf pakodi!
I have never tried anything with carom leaves though I use carom seeds very often. This recipe is very healthy and I am sure this will taste heavenly. Would love to try this out.
This is one of the dishes that is cooked on alternate weekend at my home. Though I add ajwain but the quantity is very less, shall follow your measurements next time.
My daughter always asks me why I am not making special dishes these days. Since it is raining here, I might as well make ajwain ke pakode
I can totally relate with you. Rain and pakode ate inseparable. None of them have that charm without each other.
Ajwain patte ke pakode is a variety that I have never come across. Surely I have to try it at home.
Wow I’m definitely bookmarking this as I have a thriving ajwain plant and had no idea what to do with it. Once my FIL made some bajya with them but not sure how.
Wow this is something new for me I would definitely like to try this as it has many health benefits.