Ingredients:
Methi leaves - 2 cups, tightly packed
Besan - 1/2 cup
Rice flour - 2 tbsp
Onions - 2 medium, chopped length wise
Green chillies - 2-3, finely chopped
Ginger - 1 inch, finely chopped
Aamchur powder - 1/2 tbsp
Garam masala - 1/4 tbsp
Curry leaves - few, finely chopped
Coriander leaves - 2 tbsp, finely chopped
Salt - as per taste
Oil - to deep fry
Procedure:
- Wash, clean and separate all the methi leaves from stems and roughly chop them.
- Add chopped onions, green chillies, ginger, curry leaves, coriander leaves, besan, rice flour, aamchur powder, garam masala, salt and mix well by sprinkling some water to form a tight batter similar to that of normal onion pakoda batter.
- Heat oil in a wide kadai, until the oil is sufficiently hot.
- Now drop the batter in to oil as small fritters and fry them under medium flame until nice golden yellow color is achieved.
- Finally drain all the pakoda in to plate with tissue paper and serve hot with green chutney or tomato ketch-up.
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