Vottelaoaachi Bhajji
June 6, 2017
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!
Cuisine
Goan
Course
Appetizers
Serves
1
Method
Deep-fry
Difficulty
Hard
Cook Time
15 minutes
- Cuisine Goan
- Course Appetizers
- Serves 1
- Method Deep-fry
- Difficulty Hard
- Cook Time 15 minutes
Ingredients
ajwain or vottelao leaves
15
chickepea flour
3 tablespoon
pinch turmeric
1
pinch red chili powder
1
pinch salt
1
pinch cumin seeds
1
oil to fry
water
3 tablespoon
Instructions
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!
HEY THERE!