Doddapatre leaves bajji

Indian Borage known as Doddapatre, Karpuravalli or Ajwain plant is medicinal and useful for many conditions. It also can be used for cooking and all recipes are delicious! Previously we have given two doddapatre recipes: chutney and tambuli. (Visit: https://healthylife.werindia.com/vegetarian-recipes/grandmas-ajwani-leaf-recipes ).

Here is another delicious snack recipe for all seasons is grandma’s doddpatre or ajwain leaves bajji.

Ingredients:

1. Gram flour = 1.5 cup

2. Ajwain/doddapathre leaves with petiole (stalk) = 15

3. Chili powder = 1 tsp

4. Asafoetida = a pinch

5. Cumin seeds =1/2 tsp

6. Salt= per your taste

7. Rice flour= 1 tsp

8. Chopped curry leaves = 1 Tbs

9. Cooking oil

Method:

1. In a bowl mix gram flour, rice flour, salt, chili powder, cumin seeds, chopped curry leaves.

2. Remove any clumps present in the gram flour.

3. Add water and mix well to desired consistency (not watery). You should be able to dip leaves in the batter and drop on oil.

4. Wash doddapatre leaves in running water. Soak washed leaves in salt water for a minute and transfer to paper towel to remove excess water.

5. Heat oil in a deep pan.

6. Dip individual leaves in the spicy batter and slowly drop in the oil.

7. Fry bajji on both sides – should be slightly crispy.

8. Remove bajji from oil and transfer to paper towel to remove excess oil.

9. Serve hot doddapatre bajji with tomato ketchup or green chutney of your choice.

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Recipe and bajji image:www.werindia.com

Doddapatre image: Mokkie, CC BY-SA 3.0 <https://creativecommons.org/licenses/by-sa/3.0>, via Wikimedia Commons