Ingredients:
- Chana Dal soaked overnight in water: 2 cups
- Ova / Ajwain leaves: 10 nos.
- Jeera- 2 tsp
- Turmeric: 1 tsp
- Red chilli powder: 2 tsp
- Salt
- Besan: if required
Procedure:
- Grind the overnight soaked Chana dal in a mixer. Try to grind the dal with minimum water.
- Add finely chopped ova leaves along with salt, jeera, turmeric and red chilli powder in the chana dal mixture.
- If there is some moisture in the mixture then add few spoons of besan to give the batter a binding agent.
- Now with help of your hand gently drop a blob of the batter in heated oil kadai.
- Achieving right temperature of oil must be tested by gently pouring a drop of the batter to see whether it floats.
- Deep fry the muthe/bajiya until they are golden brown in colour.
- Drain excess of oil and serve the muthe with tomato ketchup or coriander chutney.
Who wouldn't be tempted to make amazing Bajji or pakora's in the rainy season!
Here's an easy recipe to make Ova/ Ajwain leaf bajji for cold and wet Shravan.
Ingredients:
- Ova / Ajwain leaves (10-15 nos.)
- Besan - 1 cup
- Jeera - 1 tsp
- Turmeric - 1 tsp
- Red chilli powder - 1 tsp
- Salt
- Rice flour - 2 tsp
- Oil
Procedure:
- Make a batter to coat the leaves by mixing besan, jeera, turmeric, red chilli powder, salt and rice flour with 1 to 2 cups of water so that the mixture is thick enough to coat the leaves evenly.
- Now take kadai or utensil with oil for deep frying the bajji. Heat the oil until its hot enough to fry the bajji. The best way to check whether the oil is heated sufficiently is by pouring few drops of besan batter and checking whether it floats on the oil.
- Gently coat each leaf evenly with the batter and insert them in the heated oil for frying.
- Use absorbent papers to dry the bajji or pakoras.
- Serve the hot and tasty Bajji or pakoras with tomato ketch up.
