Indian
Vegan
Gluten freeAjma na pan na bhajiya
Borage leaf fritters
અજમાના પાનના ભજીયા: whole Indian borage leaves in a thin spiced gram flour batter, fried crisp
Ajma na pan, the thick, fuzzy, thyme-scented leaves of the Indian borage plant (also called karpooravalli or Mexican mint), grow in pots on balconies all over Gujarat, and on rainy evenings they are picked straight into the bhajiya batter. Each leaf is dipped whole in thin spiced besan and fried into a crisp, lacy fritter with a soft, herbal centre that tastes of ajwain and pepper. The usual mistake is a thick batter: it hides the leaf and fries doughy, so keep it like pouring cream and let excess drip off. Chef's tip: pat the leaves completely dry after washing, or the batter will slide off in the oil.
- Prep
- 10 min
- Cook
- 15 min
- Difficulty
- Easy
- Serves
- 4
- Per serving
- 210 kcal
Ingredients
For the bhajiya
- 24 fresh ajwain leaves (Indian borage)washed and patted dry, stalks left on
- 3 ½ oz besan (gram flour)
- 1 tbsp rice flour
- 1 tsp red chilli powder
- ¼ tsp ground turmeric
- ¾ tsp salt
- 1 pinch bicarbonate of soda
- ½ cup waterabout
For frying
- 3 ¼ cups sunflower or groundnut oil
To serve
- ½ tsp chaat masala (optional)
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Method
0/5 doneStep 1: Whisk 3 ½ oz besan (gram flour), 1 tbsp rice flour, 1 tsp red chilli powder, ¼ tsp ground turmeric, ¼ tsp gluten-free asafoetida (hing), 1 tsp ginger-green chilli paste and ¾ tsp salt with ½ cup water into a smooth batter, like pouring cream. Rest 5 minutes.
5 minStep 2: Pour 3 ¼ cups sunflower or groundnut oil into a heavy kadai or deep pan, no more than a third of its depth, and heat over medium heat to 350°F on a thermometer. No thermometer? A drop of batter should rise to the surface within a couple of seconds, sizzling. Stay at the stove the whole time the oil is hot and keep the handle turned inwards.
6 minStep 3: Whisk 1 pinch bicarbonate of soda into the batter. Holding one of the 24 fresh ajwain leaves (Indian borage) by its stalk, dip it in, let the excess drip off and slide it into the oil.
1 minStep 4: Fry 5–6 at a time, turning once, until golden and crisp and the bubbling around them has calmed. Drain on kitchen paper.
6 minStep 5: Sprinkle with ½ tsp chaat masala and serve hot with tea.
1 min
Nutrition per serving
- Calories
- 210 kcal
- Protein
- 6 g
- Carbs
- 18 g
- Fat
- 13 g
- Fibre
- 3 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does ajma na pan na bhajiya take?
- About 25 minutes in total: 10 minutes to prepare and 15 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of red chilli powder?
- Cayenne, half the amount (hotter).
- What can I use instead of ground turmeric?
- Leave it out (it mostly adds colour).
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Perfect for:Monsoon