Methi Pakoda:
Ingredients:
- ¼ cup methi leaves/fenugreek leaves
- ¾ cup besan/gram flour
- 2 tbsp rice flour
- water as required
- 1 small onion, chopped
- 1 green chilli
- 1/2 tsp red chilli powder
- 1/4 tsp turmeric
- 1 pinch of baking soda
- 1 pinch of hing
- ½ inch ginger finely chopped
- salt as required
- oil for deep frying
Method:
- In a mixing bowl, take methi leaves/fenugreek leaves, chopped small onion, green chilli, ginger, finely chopped, chilli powder, turmeric, asafoetida, baking soda, and salt as required.
- Add besan/gram flour and rice flour add liltle water.
- Mix very well to make a pakoda batter without any lumps. keep the batter covered for 5 to 6 minutes.
- Heat oi deep frying in a pan. when the oil become moderately hot, add spoonfuls of the methi pakoda batter to the hot oil.
- Once the pakodas are cooked lightly, turn over and cook the other side.
- Fry the pakodas till they become golden and crisp.
- Remove the fried pakoras with a slotted spoon. drain as much oil as possible while removing the pakodas.
- Drain the pakodas on kitchen paper towels to remove excess oil.
- Serve these methi pakodas with tea, coffee , coriander chutney .
