How to make Ajwain ke Patton ke Pakode - SK Khazana -
These carom leaves have lots of medicinal properties and their pakode are very tasty
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Carom leaves (ajwain ke patte), Gram flour
Cuisine : Indian
Course : Snacks and Starters
You can also find more Snacks and Starters recipes like Grilled Vegetable Sandwich Eggplant Cutlets-Cook Smart Patta Gobhi Manchurian Tandoori Broccoli-SK Khazana
Ajwain ke Patton ke Pakode - SK Khazana Recipe Card
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.
Prep Time : 0-5 minutes
Cook time : 11-15 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Spicy
Ingredients for Ajwain ke Patton ke Pakode - SK Khazana Recipe
Carom leaves (ajwain ke patte) 16-20
Gram flour 1 cup
Rice flour 2 tablespoons
Salt to taste
Red chilli powder 1/4 teaspo to sprinkle
Coriander powder 1 tablespoon
Cumin powder 1 teaspoon
Turmeric powder 1/3 teaspoon
Baking soda 1 pinches
Oil to deep fry
Chaat masala to sprinkle
Green chutney to serve
Method
Step 1
Heat sufficient oil in a kadai.
Step 2
Take gram flour, rice flour, salt, red chilli powder, coriander powder, cumin powder, turmeric powder and baking soda in a bowl. Add sufficient water and whisk to make semi thick batter.
Step 3
Dip the carom leaves in the batter ensuring that they are well coated, slide into hot oil and deep fry till golden brown and crisp. Drain on absorbent paper.
Step 4
Arrange them on a serving platter and sprinkle chaat masala and red chilli powder over them. Serve hot with green chutney.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
