Ajwain ke Patton ke Pakode

Ingredients 

• 16-20 carom leaves (ajwain ke patte)
• 1 cup gram flour
• 2 tablespoons rice flour
• Salt to taste
• ¼ teaspoon red chilli powder + to sprinkle
• 1 tablespoon coriander powder
• 1 teaspoon cumin powder
• ⅓ teaspoon turmeric powder
• A pinch of baking soda
• Oil to deep fry
• Chaat masala to sprinkle
• Green chutney to serve

Method

1. Heat sufficient oil in a kadai.
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 semi-thick batter.
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.
4. Arrange them on a serving platter and sprinkle chaat masala and red chilli powder over them. Serve hot with green chutney.