CAROM LEAVES FRITTERS

Carom seeds commonly known as Ajwain is a one of the frequently used ingredient in our kitchen pantry. It is an annual herb in the Apiaveae family and also known as thymol seeds and bishop’s weed. Carrom seeds are actually fruit of this plant. Both leaves and seeds have a bitter and pungent taste, that’s why even small number of seeds tend to dominate the flavour of dish. Carrom leaves also have culinary and medicinal uses. Carrom leaves are not widely known for it’s culinary uses but some of the known dishes are fritters, juices and chutneys. In Ayurveda, numerous health benefits are refered. Carrom leaves are bright green in colour and they are broad, pulpy and have a layer of very fine and soft hair. They are mainly helpful in curing cough and cold, indigestion.
Carom leaves fritters (Ajma na pan na bhajiya) is one of the popular pakoras, prepared in Indian households.

Preparation time: 5 minutes
Cooking time: 10 minutes
Serves: 2 persons

Ingredients:
10-15 fresh carom leaves
1/2 cup gram flour
1/4 tsp turmeric powder
1 tsp red chilli powder
1/8 tsp asafoetida
Salt to taste
1 tsp oil
Oil for frying

Method:

1. Wash and pat dry carom leaves with kitchen towel.
   Add all dry spices and salt in gram flour and prepare a lumpfree fritter batter by adding water.
2. Heat oil, add one tsp hot oil in batter before making fritters.
3. Dip the leaves in prepared batter and deep fry fritters from both sides.
4. Serve hot with ketchup and green coriander chutney.