Its been raining often in India or anywhere and the weather was perfect to out try this fragnant bajji/fritter. The plant is not sold in markets but can be found in almost all indian home kitchen gardens.
1/2 cup besan
15 ajwain leaves
1/2 tsp chilli powder
oil for deep fry
Salt to taste
Wash the leaves properly and keep aside
Mix all the ingredients except the leaves to a slow flowy semi thick paste
Heat oil in a pan, dip each leaf in the batter and slide the leaf on both side of the edge of bowl to discard the extra batter.
Put them in a plate with a paper towel that will absorb all the extra oil
Enjoy with green chatny or sauce.
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