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Now this one is certainly my most talked about serving among my guests. I’ve had repeated demands to serve these and also for sharing some offshoots of carom plants which I have so gladly fulfilled. These pakoras are so unique, for 1, you can’t get them in the market, next, you won’t know how they are made and most of all, something like this even exists till they turn up at your serving.
So read on, enjoy, am sure you’ll be tempted with this !
…need to know (food details)
- Number of people served : 1 plateful only good for 2, seriously 🙂
- Preparation time : 10 minutes max.
….and we need (ingredients)
- Carom leaves, freshly taken, about 20 in numbers : Carom seeds are a common spice in Indian kitchens. Here we use the carom plant’s leaves for this chutney. Easy to grow and has a tremendous oregano like flavor. Carom is an excellent digestive, pain reliever, antiseptic and cure of common cold. Practically every part of the carom plant is edible. I even use the soft stems for making Ajwain ki Chutney which is my ever popular condiment.
- Salt, normal table salt, 1/2 teaspoon : You may use normal table salt here, reason being, that we are looking the flavor of carom leaves to pout and nothing else to interfere.
- Turmeric Powder, 1/3rd teaspoon : Turmeric gives a great orange color and a mild bitter taste to the pickle here. It is a wonderful antioxidant and anti inflammatory.
- Gram flour/ Besan, 1/2 cup : This is a very popular marinade. Ground from raw or roasted chick peas, besan has a very nutty and rustic flavor besides being good for heart, controlling diabetes and lowering cholesterol.
- Oil, vegetable or seed oil, for deep frying : Try to use a light vegetable oil.
- Butter, melted, 1 tablespoon : The cheesy butter absorbs the basil’s herb flavor very well. Regular table butter is a good source of fats soluble vitamins and saturated fats. They are better in taste and health than margarine.
….time to cook ‘n roll (preparing instructions)
- Pluck the carom leaves off it’s stems. You will note that the stems are soft and crunchy enough to fry them. You may as well do so or may use them in the Ajwain leaves Chutney which I often do.
- Wash all well in a strainer and then keep aside to dry well.
- Take the gram flour and mix well with salt, turmeric and melted butter.
- Now add water to it gradually while flicking the batter so as not to form dry puffs within.
- When your paste is made, dip your carom leaves in it.
- Meanwhile, heat oil in a skillet and bring to vapors.
- Now take the batter covered carom leaves and deep fry them within the skillet. Do not over-brown and do not allow them to stick together. There is a trick to doing this properly. Always take 3 to 4 batter coated leaves and make a soft sandwich of sorts before frying them. This will enhance the original flavor of carom and it will not tend to get lost in deep frying.
- Now pull them out and wipe them off extra oil with a tissues and place them on a plate to serve hot. You will note, the butter in the batter will make the pakoras puff out very beautifully and the original heart shaped leaves will make an almost compulsive pick among all your snacks 🙂
Storage : You can refrigerate for a couple of days easy. May also fill in your kids tiffins.
Missing Something ? : You may add some ground Kashmiri chilies also known as degi mirch to spice up the flavor and brighten in color, I didn’t use it since I have younger guests on board 😀