Karporavalli Bajji Recipe | Ajwain Leaves Bajji | Oregano Fritters with step by step pictures. Karporavalli or Omavalli leaves are very healthy and has many medicinal properties. It is good for kids and even elders for cold and throat infections. Usually it is used to make rasam and had when we are sick.
Bajji is a popular south Indian snack made with a gram flour-based batter and then deep fried until its cooked to perfection. Making bajji in home is a very rare thing, but when made I make sure to enjoy with some hot ginger tea and chutney. Even kids and hubby loves it ,So when I prepare bajji I also prepare with Ajwain leaves and nobody complains ,So its good right.
Check out other bajji recipes which I have also posted .
Karporavalli Leaves Bajji Recipe
Step by step Method with pictures:
1. In a mixing bowl add n the gram flour, Chilli powder, Turmeric powder, hing and Salt.
2. Add Water little by little to form a thick batter. Add in the Cooking Soda and Dosa batter and whisk well, Set it aside for 10 mins. Heat oil in a pan for deep frying.
3. Wash and clean the Ajwain leaves well.
4. Dip the leaves in the batter such that its fully coats and then deep fry in hot oil in a medium flame until the bajji is golden or fully cooked. Drain in a kitchen towel and remove the excess oil. Serve hot.
Karporavalli Bajji
Karporavalli or Omavalli leaves are very healthy and has many medicinal properties. Making bajji out of it is a wise way to feed them to the kids.
Servings: 3
Calories:
Ingredients
- Karpooravalli Leaves / Ajwain Leaves– 3
- Gram Flour / Chickpea flour / Kadala maavu – ½ cup
- Chilli powder – ½ tsp
- Turmeric powder – ¼ tsp
- Salt as needed
- Cooking Soda a pinch
- Dosa Batter – 1 tbsp
- Hing a pinch
- Oil – 1 for deep frying
Instructions
- In a mixing bowl add n the gram flour, Chilli powder, Turmeric powder, hing and Salt.
- Add Water little by little to form a thick batter. Add in the Cooking Soda and Dosa batter and whisk well, Set it aside for 10 mins. Heat oil in a pan for deep frying.
- Wash and clean the Ajwain leaves well.
- Dip the leaves in the batter such that its fully coats and then deep fry in hot oil in a medium flame until the bajji is golden or fully cooked. Drain in a kitchen towel and remove the excess oil. Serve hot.
Notes
- Don’t cook in a high flame, coz in that case the batter might change colour but the inside it might remain uncooked, so cook in a medium flame.
- Adding dosa batter gives a nice crispy bajji, so don’t skip that step.
- The same batter can be used to prepare any bajji.
- Don’t overcrowd and cook the bajji.
- Serve hot with tea and Chutney or even tomato sauce.
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