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
tempting bhajiyas with a hot cup of tea
woww..tempting bajji
My mil had made these once and the famliy enjoyed it...perfect for winter.
Delicious and cute looking bajji..