Kadhi with ajwain leaves pakode

Ajwain leaf  is a tender, fleshy leaf with an oregano or thyme like flavor and aroma. It has many medicinal properties and is used extensively in cooking throughout India.

Ajwain leaves are used for treating colds, coughs, and fevers in infants and small children. They improve digestion and stimulate appetite in children. They also provide relief from stomach problems like flatulence and other abdominal discomforts.

Ingredients

For the pakode (dumplings)

½ cup cleaned and cut ajwain leaves

¾ cup gram flour (besan)

Salt to taste

1/3 tsp turmeric powder

1/3 tsp red chilli powder

A pinch of asafoetida

A pinch of baking soda

Water

Oil for frying

For kadhi

1 cup sour yoghurt

2 tbsp besan

Salt

1/3 tsp turmeric powder

Salt to taste

2 cups water

To season

1 tbsp oil

½ tsp cumin seeds (jeera)

½ tsp fenugreek ( methi seeds)

1/3 tsp red chilli powder

Instructions

·         Beat the yoghurt and add slowly mix in the besan without forming lumps. Add all the other ingredients. Put it on fire, when ot comes to boil, reduce the flame to minimum. Let it simmer and let the besan be cooked.

·         Mix all the ingredients for the pakode. Heat the oil in a kadai and fry the pakode and drain them.

·         Put all the pakode into the kadhi, let it simmer for 5 minutes and remove from fire.

·         Season and pour it over the kadhi before serving.

oBasale kadhi : Click her for recipe