What is the purpose of 'ajwain' (carom seeds) in batters for fried foods? Understand its role in aiding digestion and adding a unique flavor to pakoras.
1 Answer
Ajwain (carom seeds) in pakora batter serves multiple purposes: it aids digestion, adds a unique thyme-like flavor, and can help reduce any potential heaviness from the fried food.
Detailed Explanation:
Ajwain, also known as carom seeds, is a common spice in Indian cuisine, particularly in fried snacks like pakoras. Its primary purpose extends beyond just flavor. Here's a breakdown:
Digestive Aid: Ajwain contains thymol, a compound known for its digestive properties. It helps stimulate the release of gastric juices, which aids in breaking down food and preventing indigestion, bloating, and gas that can sometimes occur after eating fried foods.
Flavor Enhancement: Ajwain has a distinctive, pungent flavor that is often described as being similar to thyme, but with a slightly bitter and peppery undertone. It adds a unique and complex flavor profile to the pakora batter, making it more interesting and palatable.
Reducing Heaviness: Fried foods can sometimes feel heavy on the stomach. Ajwain's digestive properties help to counteract this feeling, making the pakoras feel lighter and easier to digest.
Pro Tip:
To maximize the flavor and digestive benefits of ajwain, lightly crush the seeds between your palms before adding them to the batter. This releases their essential oils and enhances their aroma and potency.