Ajwain (carom) seeds are very commonly used in Indian cooking and they are used in traditional medicine to relieve indigestion. The leaves of this plant too have a very nice and intense aroma and many people use the leaves to help relieve a sore throat.
My mother had the plant growing in her garden and I couldn’t stop myself from plucking these fresh beauties today and make some traditional bhajis (fritters). The aroma was so amazing, it lingered in the entire kitchen when I brought them in fresh.
Carom leaves (Ajwain ke patte/ovyachi pane) from 3 big stalks,
Besan (chickpea flour) 3/4th cup,
½ tsp sesame seeds,
A small pinch on turmeric,
Very little red chilly powder (do not add too much, else it masks the delicate spiciness of the ajwain leaves),
Salt to taste,
Oil to fry.