Its been raining often in chennai and the weather was perfect to out try this fragnant bajji/fritter. The plant is not sold in markets but can be found in almost all indian home kitchen gardens.
The fritter has a golden translucent green texture that is very mystifying that will make you enjoy every bite. The leaf has a strong fragnance which will get infused with the fritter.
- 1/2 cup besan / chickpea flour / garbanzo flour
- 15 ajwain / vammu / omam leaves
- 1/2 tsp chilli powder
- 1/2 tsp ginger garlic paste
- oil for deep fry
- pinch of cooking soda
- salt to taste
Wash the leaves properly and keep aside
Mix all the ingredients except the leaves to a slow flowy semi thick paste Heat oil in a pan, dip each leaf in the batter and slide the leaf on both side of the edge of bowl to discard the extra batter.
Slowly drop it into the oil and repeat the same for other leaves. Deep fry in medium flame till you get a nice golden crust on both sides. Put them in a plate with a paper towel that will absorb all the extra oil
If you like your fritters with more batter then you can drop them directly into oil without sliding the leaf on the edge bowl to get thicker fritters.
Oil should properly heated neither too hot or too less before you drop the fritter otherwise they will absorb too much oil.
To test the heat when you drop batter it should sizzle and float immediately without drastic change in color
You can replace awjain with spinach leaves too