Makes 20.
Ingredients
20 whole ajwain leaves
oil for deep frying
For the batter
1 cup besan (bengal gram flour)
½ teaspoon chilli powder
¼ teaspoon turmeric powder (haldi)
2 pinches asafoetida (hing)
1 tablespoon hot oil or a pinch of soda bi-carb
1 cup besan (bengal gram flour)
½ teaspoon chilli powder
¼ teaspoon turmeric powder (haldi)
2 pinches asafoetida (hing)
1 tablespoon hot oil or a pinch of soda bi-carb
salt to taste
For the batter
1. Mix all the ingredients together with a little water to make a thick batter.
For the batter
1. Mix all the ingredients together with a little water to make a thick batter.
How to proceed
1. Dip each ajwain leaf in the batter.
2. Deep fry in hot oil until golden in colour. Drain on absorbent paper.
3. Serve hot.
1. Dip each ajwain leaf in the batter.
2. Deep fry in hot oil until golden in colour. Drain on absorbent paper.
3. Serve hot.
No comments:
Post a Comment