Carom or Ajwain seeds are a dry spice found in almost every Indian household, without which no scrumptious Indian main course is complete.In Indian cooking, ajwain is mainly used to flavour pastries and breads like samosa shells, parathas (flaky flatbreads) and rotis. It's also used as a seasoning for potato curries and as a tempering for dals and pakoras. Tadka means frying whole seeds in hot oil so that the oil incorporates the flavours of the spices.
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