- 1 small cup Besan/Gram Flour/Senagapindi
- 1 sp Rice Flour
- 1 pinch Turmeric Powder
- 1/2 sp Red Chilli Powder
- 1 pinch Cooking Soda
- enough Salt
- Water for bajji batter
- Oil for deep fry
Pluck the fresh ajwain leaves, wash well and keep aside to drain. In a mixing bowl mix above ingredients (except oil & Ajwain leaves) to form a thick batter with enough water.
Heat oil in a pan, when the oil is hot dip the vamu aaku/ajwain leaf one by one in the batter and nicely drop them in hot oil.
Fry them till golden color on both sides, then remove from the hot oil and place them on a paper towel to drain excess oil. Repeat the same with the rest of ajwain leaves, now vamaku bajjilu are ready to serve, serve hot with tomato sauce along with a cup of tea/coffee.