During my recent trip to India, I found Vaamu aaku (also known as Ajwain ka patta or Carom leaves) in my sister-in-law's house and re-lived some childhood memories. We were encouraged to eat Vaamu leaves (also known as Daggaaku) when we had a sore throat. I remember these lovely leaves in my grandparent's garden in Koilkuntla (near Nandyal, AP, India) where we spent many a summer. As kids we used to enjoy picking the leaves more than eating these pungent leaves :). My mother-in-law suggested that we make bajjis (fritters) out of these and so we made these and enjoyed them on a rainy afternoon...
If interested, there is some interesting trivia about Vaamu / Ajwain here.

Ingredients - 

Vaamu aaku ( Ajwain ke patte) about 15

Besan 3/4 cup (or as needed)
Mirchi powder 1/2 tsp (or as per taste)
Salt as per taste
Oil for deep frying

Method Of Preparation - 

Make the Bajji batter (the batter should be slightly thick like Idli batter) with Besan, water, Salt and Mirchi Powder. 

Heat oil in a wok/kadai and dip the vaamu aaku in the batter and gently slide in the oil and fry until golden brown.

Repeat until all the leaves are done.

I like to sprinkle Black salt (kala namak) after they are done.

Makes 15 

Preparation Time 25 min 
Posted by Harini on Sunday, September 19, 2010


  1. tempting bhajiyas with a hot cup of tea

  2. madhavi Says:
  3. woww..tempting bajji

  4. Rekha Says:
  5. My mil had made these once and the famliy enjoyed it...perfect for winter.

  6. Priya Suresh Says:
  7. Delicious and cute looking bajji..

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