How to make Ajwain Ke Pakode - Carom leaves dipped in besan batter and deep fried.

This recipe is from FoodFood TV channel & has featured on Sirf 30 minute.

Main Ingredients : Ajwain ke patte, Gram flour

Cuisine : Indian

Course : Snacks and Starters

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Ajwain Ke Pakode Recipe Card

Ajwain Ke Pakode

History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

You can also find more Snacks and Starters recipes like Chilli Garlic Idlis, Spicy Cheese Crackers, Kaddu Ki Tikkiyaan, Boxty (Irish Potato Pancakes).

Prep Time : 11-15 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Ajwain Ke Pakode Recipe

  • Ajwain ke patte 20-25

  • Gram flour 1 cup

  • Red chilli powder 1 teaspoon

  • Turmeric powder 1/4 teaspoon

  • Baking soda a pinch

  • Oil 3 tablespo + to deep fry

  • Chaat masala 1/2 teaspoon


Step 1

Whisk together besan, ½ tsp red chilli powder, turmeric powder, baking soda, salt, asafoetida, 3 tbsps hot oil and sufficient water in a bowl to make a smooth batter. The batter should not be thick.

Step 2

Wash ajwain ke patte well and pat them dry. 

Step 3

Wash ajwain ke patte well and pat them dry. 

Step 4

Drain on absorbent paper. Sprinkle chaat masala and remaining red chilli powder. Serve hot.