Wednesday, October 17, 2012

Panikoorka Pakoda


Plectranthus amboinicus is a tender fleshy perennial plant in the family Lamiaceae with anoregano-like flavor and odor, native to Southern and Eastern Africa, but widely cultivated and naturalised in the Old and New World Tropics. In the Indian state of Karnataka it is called ದೊಡ್ಡಪತ್ರೆ ಸೊಪ್ಪು (Doddapatre Soppu), in Tamil Nadu it is called கற்பூரவள்ளி (Karpooravalli) and in Kerala it is called as പനിക്കൂർക്ക (panikoorka) and has various uses in treating cold / cough / fever.(wiki)

This Panikoorka Plant is from my small Balcony garden. Which I always pluck when Kshetra is having Cold. But my husband's favorite is the bajji's made out of it.It was  a surprise for me to hear that we make bajji's out of it. But when I tried it it was terribly awesome.So friends why don't you too give a try....

Panikoorka-4-5 leaves
Bigonion-1medium sized
Green chillies-2-3  
Gram flour (Besan)-1 cup
Water-1/2 cup
Salt to taste
Oil- to deep fry

Method of preparation:

 wash and finely chop Panikoorka leaves.
Wash and chop green chillies and Onion.

Prepare a thick batter using gram flour and a water. Add Chopped onion, green chillies, and Chopped Panikoorka leaves to this batter. Also add salt to taste.

    Drop one table spoon of batter in to oil.

 Fry the pakoda on medium heat on both sides till they are golden brown in color and cooked.
...........Drain on to an absorbent paper and serve hot.   :)

Recipe Courtesy: Mrs.Bharathi Maheshwar Hegde,Karnataka

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