Vaamu Akulu / Carom leaves/ Ajwain leaves - 20 nos
Chickpea flour - 1 cup
Baking soda - a pinch
Salt - to taste
Water - as required
Oil- for deep frying
Pluck big sized carom leaves along with the stem from your garden and wash them in running water to remove the dust. Then pat dry them.
Take a pan, heat oil to fry.
In the meanwhile, sift the chickpea flour, baking soda, salt together. Then transfer this into a bowl and mix it well. Slowly pour water into this mixture and prepare a thick and smooth batter without any lumps.
Dip the carom leaves one by one into this batter and coat them with thick batter on both sides.
Carefully fry these coated carom leaves in oil over medium flame until they turn golden brown on both sides.
Transfer the bajjilu into a plate and serve them hot with sauce/chutney.
You may add red chilli powder to the batter. I did not prefer it as it changes color.