when the weather gets cold or the skies pour their heart in rain, warm your heart with some pipping hot bhajias.
Just walk to your plant (Ajwain or Karpooravalli -in Tamil or also known as Bishop’s weed) thank it and with it permission clip off a nice long branch with big juicy leaves.
Now just pluck out the leaves soak them in salt water and wash them clean. As for the branch keep it in water near the window where the sun comes in. Tiny roots will sprout in 1-2 weeks then plant it in the soil you have a new plant ready for you.
Ready for Bhaji’s?? Let’s begin…
1) Pat the leaves dry. Set aside (8-10) leaves
2) For the batter
1/2 cup basan / chickpea flour
1 tsp Sooji / semolina / Rava
1/2 tsp turmeric
1/2 tsp chilly powder
1/4 tsp Ajwain / Carrom seeds
Salt to taste
– Mix the batter well to a thick smooth slightly running consistency (remember the leaves have to be nicely coated with the batter)
Now heat canola / Sunflower / Peanut oil in the wok (please do not reuse oil), when the oil sufficiently hot drop 2 drops of the batter in the oil if it raises up immediately then the oil is ready.
Dip the leaves in the batter and fry in the oil. When you take out the bhajia from the wok be sure to drain out excess oil. Lay them on kitchen tissue for further oil absorption.
Serve them pipping hot with chutney / ketchup
Now how to make these bhajia’s truly healthy? We all are so scared of oil and fat.
Await tomorrow for the same… till then happy cooking.
