Panikoorka Bajji/ Sambarballi Bajji

 Pnikoorka bajji / Sambarballi bajji is a fried teatime snack made with home grown panikoorka leaves and can be served with tomato ketchup. Panikoorka leaves are also known as Sambarballi leaves/ Doddapatre leaves/Mexican mint leaves/ Ajwain leaves.

The following ingredients are needed to prepare Panikoorka Bajji / Sambarballi Bajji

Ingredients:-

Panikooka leaves.  -5
Besan/ gram flour. -3/4 cup
Red chilly powder.-1tsp
Turmeric powder.  -a pinch
Asafoetida.            -1/4 tsp
Salt.                       -to taste
Water.                    -as required

Method:-

1). Wash and clean panikoorka leaves (sambarballi leaves) and pat dry with a clean cloth and keep aside.

2). In a mixing bowl add besan (gram flour), red chilli powder, a pinch of turmeric powder, asafoetida, required salt and mix well.Add required water into the bowl and mix well all the ingredients to form a thick batter and keep aside.

3). Heat oil in a deep frying pan. Once the oil is hot dip the panikoorka leaves (sambarballi leaves) in thick batter. Drop the batter coated panikoorka leaves 2 or 3 at a time in hot oil and deep fry on medium flame until golden colour. Flip and turn it in hot oil to cook on both sides.

4). Remove the fried panikoorka bajji (sambarballi bajji) from hot oil and transfer to a tissue paper to absorb excess oil.

Panikoorka Bajji / Sambarballi Bajji is ready to serve with tomato ketchup.