Karpooravalli Bajji Recipe – Authentic Indian Oregano Leaf Fritters

Last Updated on 2 months by Neha Deshmukh

Karpooravalli Bajji Recipe – Authentic Indian Oregano Leaf Fritters

Hey everyone! If you’re anything like me, you love a good monsoon snack – something warm, crispy, and utterly comforting. And let me tell you, these Karpooravalli Bajji (Oregano Leaf Fritters) are exactly that. I remember my grandmother making these on rainy afternoons, and the aroma alone was enough to brighten the whole house. It’s a taste of pure nostalgia, and I’m so excited to share it with you!

Why You’ll Love This Recipe

These aren’t your average fritters. Karpooravalli, also known as oregano leaves, adds a unique, slightly medicinal, and wonderfully fragrant flavor. They’re incredibly easy to make, come together quickly, and are a delightful change from the usual onion or potato bajjis. Plus, they’re naturally gluten-free (depending on your hing, see below!). Trust me, once you try these, you’ll be hooked.

Ingredients

Here’s what you’ll need to make these delicious Karpooravalli Bajji:

• 12 Karpooravalli leaves/Oregano leaves
• ¾ cup Besan flour/Kadalai maavu (about 90g)
• ¼ cup Rice flour (about 30g)
• 1-2 tsp Red chilli powder (adjust to your spice preference)
• 1 tsp Cumin seeds/Jeera
• ¼ tsp Hing/Asafetida
• ⅛ tsp Cooking soda/baking soda
• A pinch of Red food color (optional, for a vibrant color)
• Salt as needed
• Water as needed

Ingredient Notes

Let’s talk ingredients! Karpooravalli leaves are the star here. They have a lovely camphor-like scent and are known for their medicinal properties – traditionally used to soothe coughs and colds. You can find them at Indian grocery stores, or sometimes even grow your own!

The size and flavor of the leaves can vary depending on where they’re grown. I’ve noticed the ones from my local market are a bit smaller and more pungent than the ones my aunt gets from her garden.

We’re using a mix of besan (gram flour) and rice flour for the batter. Besan, or kadalai maavu as it’s known in Tamil, gives it a lovely nutty flavor and helps with binding. The rice flour adds extra crispiness. And don’t skip the hing – it adds a wonderful savory depth!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, pluck the medium-sized Karpooravalli leaves with their stems and give them a really good wash to remove any dirt. Pat them dry with a towel – we want the batter to stick!
2. In a bowl, combine the besan flour, rice flour, red chilli powder, cumin seeds, hing, salt, and cooking soda. Give it a good mix to make sure everything is evenly distributed.
3. Now, gradually add water to the dry ingredients, mixing as you go. You want to form a thick, lump-free batter. It should be thick enough to coat the leaves nicely, but not so thick that it’s difficult to dip them in.
4. Heat oil for deep frying in a kadhai (a deep frying pan). You’ll need enough oil to fully submerge the bajjis. Test the oil temperature by dropping a tiny pinch of batter into it – it should sizzle and rise to the surface immediately.
5. Dip each Karpooravalli leaf into the batter, making sure it’s fully coated. Gently slide it into the hot oil, being careful not to overcrowd the pan. Fry 3-4 bajjis at a time.
6. Fry them on medium heat until they turn a beautiful golden brown, flipping once halfway through for even cooking. This usually takes about 2-3 minutes per batch.
7. Remove the bajjis from the oil and drain them on paper towels to remove any excess oil.

Expert Tips

• Don’t skip patting the leaves dry! Excess water will make the batter slide off.
• Maintain a medium heat. Too high, and the bajjis will burn on the outside before they cook through. Too low, and they’ll absorb too much oil.
• For extra crispy bajjis, add a tablespoon of rice flour to the batter.
• If your batter is too thick, add a little more water, a teaspoon at a time, until you reach the desired consistency.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Make sure your hing is vegan-friendly (some contain wheat flour). If not, you can substitute it with a pinch of black salt (kala namak) for a similar savory flavor.
• Gluten-Free Notes: Double-check that your hing doesn’t contain wheat flour.
• Spice Level Adjustments: If you like things extra spicy, add a pinch of cayenne pepper to the batter. Or, for a milder flavor, reduce the amount of red chilli powder.
• Monsoon/Rainy Season Adaptation: My friend, Priya, loves adding a little grated ginger to the batter during the monsoon season – she says it’s extra warming and comforting!

Serving Suggestions

Serve these Karpooravalli Bajji hot and fresh! They’re delicious with:

• Tomato ketchup (a classic!)
• Coconut chutney
• A sprinkle of chaat masala and a squeeze of lemon juice for an extra zing.
• A cup of hot chai – perfect for a rainy day!

Storage Instructions

These are best enjoyed fresh, but if you have any leftovers, you can store them in an airtight container at room temperature for a few hours. They will lose some of their crispness, but you can reheat them in a preheated oven or air fryer for a few minutes to restore some of the texture.

FAQs

Q: What are the health benefits of Karpooravalli leaves?

A: Karpooravalli leaves are traditionally used in Ayurveda for their medicinal properties. They’re believed to help with coughs, colds, and digestive issues.

Q: Can I use other types of leaves for this bajji?

A: Absolutely! You can try using spinach, mint, or even curry leaves. The flavor will be different, but still delicious.

Q: How do I get the batter to the right consistency?

A: The batter should be thick enough to coat the leaves evenly, but not so thick that it’s difficult to dip them in. Add water gradually, a teaspoon at a time, until you reach the desired consistency.

Q: What is Hing/Asafetida and where can I find it?

A: Hing is a pungent spice commonly used in Indian cooking. It adds a savory, umami flavor. You can find it at most Indian grocery stores.

Q: Can I make these bajjis ahead of time?

A: It’s best to make them right before serving for the best texture. However, you can prepare the batter ahead of time and store it in the refrigerator for up to a few hours. Just give it a good stir before using.

Enjoy! Let me know in the comments if you try this recipe and how it turns out. I can’t wait to hear from you!