Bajji, also known as fritters or pakora, is a popular snack in all Indian households. Its popularity increases manifold during the monsoon. Potato, plantain, spinach, brinjal, onions, carom leaves, green chillies, paneer, bread, and other vegetables are used to make a variety of bajjis in India. The bajjis are deep-fried in oil and made with gram flour and vegetables of one's choice. Depending on your preference and taste, they can be crisp and crunchy or soft. This traditional snack is sold everywhere, including street vendors, sweet shops, restaurants, and homes, and is typically served with chutney or sauce as a tea-time snack or on special occasions.

Vamaku bhajji is a type of fritter made using ajwain ka patta (fresh carrom leaves). It is an Andhra cuisine.

Bajjis made with carom leaves (which are readily available all year) are tasty, flavourful, and nutritious. It is a tasty way to consume these medicinally beneficial leaves. This delectable snack pairs well with a cup of hot tea or coffee during the monsoon season. Here's the recipe you have been looking for.

Preparation And Cooking Time: 20-25 Minutes


    A few carom leaves

    1 cup Bengal gram flour

    1/4 cup rice flour

    1/2 teaspoon crushed carom seeds

    1/4 teaspoon turmeric powder

    1/2 teaspoon chilli powder

    A pinch of soda

    As needed, water

    Deep frying oil: as needed

    Salt: to taste


    Collect a few carom leaves (vamaku). Clean and wash them twice or three times and set them aside for a while.

    To make fritters crisp, combine a cup of bengal gram flour with 1/4 cup rice flour in a mixing bowl.

    Season with 1/2 teaspoon crushed carom seeds, 1/4 teaspoon turmeric powder, and salt to taste.

    Stir in 1/2 teaspoon chilli powder and a pinch of baking soda.

    Stir in a little water to make a smooth batter that is slightly thicker than the dosa batter.

    To test the flavour, dip a leaf into the batter and see if it is well coated. If not, adjust the batter's consistency as needed.

    Heat the oil in a pan for deep frying the fritters, then dip the leaves in the batter and drop them in batches into the oil.

    Flip and fry until brown on both sides, then transfer to a bowl.

    Your delicious carom leaves fritters are ready to serve as an evening snack.

What To Serve With Vamaku Bajji?


Yes, it's self-evident. Ketchup is a household favourite among all age groups. It's the one thing that everyone in the family enjoys, from children to grandparents.

This accompaniment's tangy-sweet tomato flavour simply enhances the experience of eating pakoras or fritters. If you don't have time to make an exotic dip for dinner, this is a better option.

Schezwan Chutney Or Sauce

Schezwan Chutney can also be served with a variety of fritters. It also goes well with chicken or fish fritters. For those who are unfamiliar, this chutney calls for a large number of red chillies, garlic, ginger, black pepper, and oil.

The good news is that you can easily make this chutney at home.

Yoghurt Dip

Do you lack the time to prepare such elaborate recipes? Not to worry. Take the yoghurt out of the fridge and combine it with some of your favourite spices.

Keep it in the fridge and serve it when the fritters are done. You can also add some freshly grated garlic and herbs if desired.