Karpooravalli Bajji Recipe with step by step pictures.

I know this is not the right season to post deep fried stuffs. They are meant for winters and rainy days. But this recipe has been in my drafts for so long that I had to take pity on it and bring it to life!

We have a few herbs and plants around our home and one of them is this Karpooravalli herb. You might know them by these names as well -Omavalli / Karpooravalli / Vamu aaku/Ajwain ke patte/ country borage/ indian borage, Indian mint/ Doddapatre and the botanical name is Plectranthus amboinicus.


A few years back, the herb grew like crazy and we had to uproot plenty of plants as they started blocking the path.So I collected this herb and passed it on to my neighbors and kept a portion for us.

My kids don’t like the flavor of this and even when I make a kashayam / concoction for cold / cough using these leaves, they drink it making all sorts of faces! I sometime make this Doddapatre Tambli but even that is not well accepted!

So with a huge batch of these leaves, I was not sure how much of it I could dry and powder! I took a chance to make these bajjis with the herb and I must say the kids never even knew what went inside the bajji!

So this is a great way to get the kids eat the herb in a way that they will have it willingly!

Karpooravalli Bajji Recipe

Karpooravalli Bajji Recipe

A crunchy snack made with Karpooravalli Leaves.

Course: Snack
Cuisine: Indian
Author: PJ
Ingredients
  • 1/2 cup Besan / Chickpea Flour
  • 3/4 cup Rice flour
  • 1/2 teaspoon Red chili powder
  • 1/2 teaspoon Coriander powder
  • 1/8 teaspoon Asafoetida powder
  • Salt to taste
  • Karpooravalli Leaves- as needed
  • Oil for deep frying
Instructions
  1. Wash and pat dry the leaves and keep aside. 

  2. In a bowl, take the besan, rice flour, red chili powder, coriander powder,salt, asafoetida powder and mix well. Add water little by little and make a lump free batter. When a spoon is dipped in it, the batter must coat the spoon.

  3. Heat oil in a pan

  4. Dip the leaves one by one into the batter so that it is fully coated. Deep fry in oil and remove when it turns golden brown.

  5. Serve as such or with tomato sauce!

Step by step method to prepare Karpooravalli Bajji Recipe

Wash and pat dry the leaves and keep aside. In a bowl, take the besan, rice flour, red chili powder, coriander powder,salt, asafoetida powder and mix well. Add water little by little and make a lump free batter. When a spoon is dipped in it, the batter must coat the spoon.

 

Heat oil in a pan.Dip the leaves one by one into the batter so that it is fully coated. Deep fry in oil and remove when it turns golden brown.

 

Serve as such or with tomato sauce!

 

You can also try these bread bajji mini bites. They are a kid favorite too! And also this Andra style Mirappakaya bajji that is served with Uggani.

Also check out these delicious Bajji varieties from fellow food bloggers – Jagruthi’s Three layered Chutney Aloo bread pakora , Date Cashew Chili Bajjiya , Jayashree’s Stuffed Mirchi Bajji , Sapana’s Mix Bajia Platter.

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