Vottelaoaachi Bhaji is another of those recipes from the vast treasure chest of Goan cuisine that is getting lost with time. Ajwain leaves are coated in a chickpea batter and deep fried. The bhajji itself have a subtle peppery bite to it and are absolutely amazing to taste!
1. Wash and clean the vottelao leaves. In a bowl take the chickpea flour, turmeric, red chili powder, salt and cumin seeds.
2. Add the water and mix into a thick batter. Heat oil in the mean time. Dip each leaf in the batter so that it is coated evenly with a thin layer.
3. Fry the leaves until golden brown. Remove on a wet towel to soak the extra oil. Enjoy hot. They will be gone before you know it!