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From Garden to Table | Ajwain Patte Ke Pakore

From Garden to Table | Ajwain Patte Ke Pakode

This post is a part of Blogchatter Half Marathon. Known as Vaamu aaku Bajji in my hometown or From Garden to Table | Ajwain Patte Ke Pakore. This pakora is a perfect monsoon tea time snack. Years ago I recall my mom making them and I turned my nose at them! She had a green thumb and could grow anything even in a pot. The Ajwain or Carom leaf has a sharp, thyme-like flavour and is mistaken for thyme. The main element that gives the leaves its aroma is thymol which is very similar to thyme.

Carom plant in my garden | From Garden to Table | Ajwain Patte Ke Pakore

Now I am growing all sorts of veggies and carom leaves are one of them. The joy of plucking fresh leaves and making hot pakoras with them is amazing. And knowing that the leaves have got medicinal value is the cherry on the cake. The lemongrass and carom plant has somehow got intertwined and I plucked a lemongrass leaf also to add to my green tea.

Benefits of Carom leaves

Since I was a kid, I remember munching on carom seeds and downing them with a glass of water as a cure for a tummy ache. Mom would just force it down my throat and I gradually came to like it. The leaves have a pungent smell but the flavour is likeable. Like we use carom seeds, the leaves too can be used to flavour any dish.

Carom is used to cure colds, coughs, fevers and tummy aches for infants and it is used in Ayurvedic medicines for the same. Colicky babies are given a few drops of Carom water to relieve them of abdominal discomforts. For grown-ups also a spoonful of carom seeds with a pinch of black salt chewed and swallowed with a glass of water helps in tummy ache and indigestion.

The rainy season is the season of pakoras

I enjoy fritters only on a rainy day or when the Sun God is on vacation. A plate of Ajwain ke pakora with a steaming cup of tea is the ultimate combo. Most people enjoy their fritters with tomato ketchup but I prefer a freshly pounded mint dip. I plucked the mint too from the garden. And in my mortar and pestle, I made chutney with garlic, green chillies, spring onion and mint with a squeeze of lime and salt. I like it coarse and hand pounded rather than smooth in a mixer.

Recipe for From Garden to Table | Ajwain Patte Ke Pakode


10 Carom leaves

1 cup Chickpea flour/ Besan

Salt to taste

1 tsp Red chilli powder

4 garlic cloves crushed

1tsp coriander powder

¼ tsp carom seeds

1 tsp pav bhaji masala

Baking soda – ¼ Tsp

Oil for deep frying

½ cup water

Ajwain pakode BatterAjwain Patte Ke Pakode or Carom Leaf Fritters being fried

From Garden to Table | Ajwain Patte Ke Pakore


Firstly, wash and wipe the Carom leaves.

TIP: If you are plucking them at home then retain a bit of the stem while plucking as it is easy to dip in the batter and hold while dipping in the oil.

Next, take a mixing bowl and sift the chickpea flour with salt and baking soda. Do not add even a bit more of the soda or you will ruin the taste and texture of the pakoda. A little rice flour would give you crispier fritters.

Now, add red chilli powder, carom seeds, coriander powder, pav bhaji masala, crushed garlic and mix well with a spatula or a whisk. Add water to make a thick and smooth batter.

Let the batter rest for 10 mins.

Subsequently, heat oil in a pan or skillet. Next, check if the oil is hot by dropping a drop of batter in the oil and if it rises instantly the oil is ready for frying the fritters.

Consequently, dip the dry carom leaf in the batter and see that it is coated nicely on both sides and gently drop it into the hot oil and fry till golden brown. Remove on a kitchen towel to remove excess oil.

Finally, serve,  From Garden to Table | Ajwain Patte Ke Pakore hot with ketchup or fresh mint chutney or any dip of your choice.

From Garden to Table | Ajwain Patte Ke Pakore

‘This post is part of Blogchatter’s CauseAChatter’

My previous recipes for CauseAChatter- Andhra style Moringa leaves stir fry,Teaching Grandchildren how to garden, How to grow marigolds from dry flowers, How to Grow Microgreens at home, From Garden to Table| Mango Ginger Preserve, Natural way to get rid of garden pests

My previous recipes in the #BlogchatterHalfMarathon- Momos or Dimsums, Tlequepaque, the artisan village, Dog Ice Cream , Tinde Ka Bhartha, Dal Makhani Cooked in Slow Cooker. Creamy Cheesy Chicken Kebabs, Easy Milk Chicken


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