Methi pakoda is an easy and quick snack which i tried for the first time. This methi pakoda turned out well and we had this as an evening snack with hot tea on a rainy day. I have tried Methi pakoda kadhi but this is a different recipe of pakoda which i tried from a cook book. If you have Methi leaves in hand, just go ahead to make this methi pakodas.
INGREDIENTS: SERVES 3-4
| METHI LEAVES | 2 CUPS |
| BESAN |GRAM FLOUR | 1/2 CUP |
| RICE FLOUR | 1/4 CUP |
| SAMBAR POWDER* | 1-2 TSP |
| JEERA POWDER | 1/4 TSP |
| AMCHOOR POWDER | 2 PINCHES |
| CORIANDER LEAVES | 1 HAND FUL |
| SALT | AS NEEDED |
| GARAM MASALA | 1/4 TSP |
| ONION | 1 |
| OIL | FOR DEEP FRYING |
METHOD:
- Wash the methi leaves and chop them roughly.
- In a wide bowl add the methi leaves and add the rice flour, gram flour, sambar powder,coriander leaves,amchoor powder,jeera,salt and garam masala.
- Add chopped onions to this.
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- Add little water to this and make it to a dough consistency.
- Heat oil in a pan for deep frying. when the oil is hot, keep the flame to medium.
- Spoon in the dough in small batches into oil and deep fry them till golden brown.
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- Drain excess oil in kitchen towel and serve hot with tomato ketchup.
NOTE:- Adding amchoor powder lessens the bitterness of the methi leaves in the pakoda.
- Mint leaves can be added instead of coriander leaves.
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