Ingredients
| Name | Quantity |
| Ovyachi paan / Ajvain ke patte / Carrom leaves | 10 |
| Mirchi pood / mirch powder / chilli powder | 1/2 Teaspoon |
| Mith / Namak / Salt | 1/2 Teaspoon |
| Soda / Baking Soda (Bicarbonate of Soda) | 1 pinch |
| cooking oil | 200 ml |
| Besan / Chickpeas Flour | 100 gm (1 bowl) |
| Tandulache pith / Chawal ka aata / Rice Flour | 2 Teaspoon |
This recipe takes about 20 minutes and serves up to 2 people.
Steps to make Ovyachya Paanachi Bhaji
- Wash and dry the leaves
- Mix Chickpeas flour, Rice flour, Salt and chilli powder and make a paste in flowing consistency, keep it aside for 5 minutes
- Rice flour will help to make it crispy
- Add baking soda just before frying the leaves
- Coat leaves properly with the paste on all side
- Deep fry the leaves on both sides until they become golden brown on medium flame
- Eat these crispy leaves as a side dish or as starters
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