May 26, 2016

Karpooravalli Bajji – Ajwain Leaf Pakora – Oregano Fritters

Karpooravalli @Omavalli is a well known plant to many of you. It is known as Oregano, country borage, French thyme, Indian borage, Spanish Thyme, Big Thyme, Thick leaf thyme or Broad leaf thyme(Guyana), Poor man pork or broad leaf thyme (Barbados), Cuban oregano, Mexican thyme,queen of herbs, mother of herbs in English, Doddapatre Soppu, Saviara sambara in Kannada, Panikoorka in Malayalam, Vaamu aku in Telugu, Pathorchur, patharcur, Patta ajvayin in Hindi( Source : Pinkandpink) .

My MIL makes kashayam with beetel leaves & omavalli leaves for indigestion problem, cough, cold for kids and adults as well. So we have planted this leaves in our backyard as it has many health benefits. Recently I came this bajji recipe in a magazine and thought of giving a try. I made Karpooravalli bajji, Potato bajji and onion bajji using homemade bajji batter. Bajji came out very well with the shape of karpooravalli leaves. We couldn’t feel the bitterness or spicy taste of leaves as I thought. Sendhil and myself loved it a lot.

Try this healthy, yummy, flavorful Karpooravalli leaves bajji for your evening snacks. Enjoy with hot tea/Chai !! Lets see how to make Ajwain leaves bajji/ Oregano fritters at home with homemade bajji, bonda batter.

Karpooravalli bajji recipe / Oregano fritters

Healthy, herbal Karpooravalli leaves bajji recipe / ajwain leaf pakora for teatime.

Cuisine: Indian

Category: Bajji recipes

Serves: 12 nos

Prep time: 10 Minutes

Cook time: 5 Minutes

Total time: 15 Minutes

INGREDIENTS

1 cup - 200 ml

Karpooravalli leaves/ Oregano leaves - 12 nos (medium sized)
Besan flour/Kadalai maavu - 3/4 cup
Rice flour - 1/4 cup
Red chilli powder - 1 - 2 tsp
Cumin seeds/Jeera - 1 tsp
Hing/asafetida - 1/4 tsp
Cooking soda / baking soda - 1/8 tsp
Red food color – a pinch ( optional)
Salt & water - as needed

HOW TO MAKE KARPOORAVALLI LEAVES BAJJI - METHOD

Pluck the leaves from the plant with stem.Wash it well to remove the mud. Wash it twice or thrice and Pat it dry using a towel.

In a wide bowl, take the besan flour, rice flour, red chilli powder, cumin seeds, salt, hing and mix well. Lastly add the cooking soda/ baking soda and mix well. Add some water to make a thick batter. ( Refer my Onion Bajji post for more detailed pics)

Heat oil to deep fry. Add a pinch of batter to check the heat of oil. If it rises immediately, oil temperature is just right. Now dip the karpooravalli leaves in the bajji batter and drop it in the oil. Repeat the same and drop 3-4 bajjis. Let the flame be medium. Cook both the sides till bajji turns golden in color. Remove from the oil and drain the excess oil in a tissue paper. Enjoy with tomato ketchup or coconut chutney !

NOTE
For variations, you can add g&g paste, garam masala powder to the batter. It tastes different.
You can top the bajji with finely chopped onions, coriander leaves. Sprinkle some lemon jucie and chat masala powder before serving just like I did in stuffed chilli bajji.