My experiments and experiences with cooking vegetarian food

Saturday 1 August 2020

Ovyachya Paanachi Bhaji / Carrom Leaves Fritters


Ovyachi paan / Ajvain ke  patte / Carrom leaves 10
Mirchi pood / mirch powder / chilli powder 1/2 Teaspoon
Mith / Namak / Salt1/2 Teaspoon
Soda / Baking Soda (Bicarbonate of Soda)1 pinch
cooking oil200 ml
Besan / Chickpeas Flour100 gm (1 bowl)
Tandulache pith / Chawal ka aata / Rice Flour2 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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