Ajwain flavors a spicy Indian snack called Pakora or Indian Tempura.
Ingredients:
2 large onions, peeled and sliced into 1/3 or 1/2 cm. thick discs/circles or 2 potatoes peeled and sliced or one each onion and potato cut in 1/2 inch cubes
1 cup chick pea flour or besan
Enough water to make a thick batter like pancake mix batter
1/2 tsp. ajwain or carom seeds
1 level tsp. Garam Masala
1/2 tsp. chili powder (adjust to taste)
1-2 green chilies, chopped (optional)
1 tbs. kasoori methi or dry methi (fenugreek) leaves (optional)
1/2 tsp. baking powder (optional - this makes the pakoras crisp)
Oil and wok for deep frying.
Method:
1. Place besan in a bowl, along with salt, baking powder, chilli powder and Garam masala. Add water and beat well, to make a thick batter of coating consistency.
2. Add ajwain seeds and methi leaves and mix.
3. Heat oil in a wok or kadhai. When hot, test with a drop of batter. If it is ready, the batter drop should sizzle and rise to the top quickly. The oil should not be smoking hot. Pakoras should be cooked on medium heat, if you want them to be crisp.
4. Now dip each onion disc/slice into the batter and drop gently into the oil. When all the oil surface is covered with sizzling pakoras, do not add any more. Cook stirring and turning them frequently, until golden brown and crisp. Continue cooking in batches until finished.
5. Serve hot with out Chutneys especially mint, cilantro or tamarind chutney
Amritsari Fish (Fried)
This is a dish from punjab, India, and is sold in streets corner in Amritsar. do not forget to squeeze lemon juice before eating. Try with mint-cilantro chutney.
Ingredients:
8 pieces fish fillets (medium size, any kind for frying) , Clean, wash and cut fish into one and a half inch size cubes.
7 oz. gram flour
1 tablespoon garlic paste
1 tablespoon ginger paste
1 teaspoon ajwain seeds
1 tablespoon red chili powder
1 tablespoon lemon juice
1 egg
2 tbsp. yogurt (whole milk)
oil for frying
salt
Method:
Mix salt, lime juice, ginger, garlic paste and red chili powder and apply on the fish. Keep aside for 20 minutes.
Make a batter of gram flour, yogurt, egg, ajwain, salt and water.
Keep the already marinated fish pieces dipped in this batter for 15 minutes.
Heat oil in a Kadhai/Wok and deep fry the fish till golden brown and crisp.
Serve hot sprinkled with chaat masala and lemon wedges.
