My grandmother used to make absolutely delicious fritters of ajwain leaves. We used to call it "Owyachya paananchi Bhuji". I still remember the feel of those leaves. They used to have velvetty, thick texture. So when I planted the owa/carrom seeds in the soil, I was optimistically expecting to get those leaves(click on Ajmo on the left side) for making pakodas. But instead, I got these herb like leaves. Hmmm. What to do with this herb now? When in doubt, I generally roll out flatbreads!:-D
1. If not using ajmo leaves, you can use coriander leaves/cilantro but also add 1/4 tsp owa seeds.