This plant is a weed, and the dish was invented out of necessity- what else do you do with so many leaves?
About a dozen ajwain leaves
3 tbsp besan
salt, red chilli powder, zeera powder- as per taste
buttermilk - by approximation
oil
Mix besan, salt, zeera powder and red chilli powder. Add buttermilk and mix to make a thickish batter.
Heat oil in a shallow pan on medium heat. Dip the leaves in batter so one side is coated. Place leaves (batter side down) in the oil. When browned, turn the fire off, and turn all the leaves around, and let them cook on the residual heat for about 30 seconds. Drain on paper towels.
The buttermilk adds flavour, so you can eat this without accompanyments.
About a dozen ajwain leaves
3 tbsp besan
salt, red chilli powder, zeera powder- as per taste
buttermilk - by approximation
oil
Mix besan, salt, zeera powder and red chilli powder. Add buttermilk and mix to make a thickish batter.
Heat oil in a shallow pan on medium heat. Dip the leaves in batter so one side is coated. Place leaves (batter side down) in the oil. When browned, turn the fire off, and turn all the leaves around, and let them cook on the residual heat for about 30 seconds. Drain on paper towels.
The buttermilk adds flavour, so you can eat this without accompanyments.
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