Methi pakoda, learn how to make a quick and easy snack using methi leaves and besan. Goes fabulous with Indian masala tea or coffee.
Ingredients1 cup of fresh methi leaves, cleaned and chopped coarsely (see notes)
¾ cup of besan / gram flour / kadalai maavu
1 tsp of red chilli powder
½ tsp of asafoetida / hing / perungaayam
1 onion, sliced thin
½ tsp of powdered jeera
¼ tsp of ajwain / omam (optional)
1 tsp of salt (adjust to taste)
1 tbsp of rice flour or semolina / rava
2-3 cups of oil for deep frying (depending on size of your pan)
Method# Mix together besan, rava or rice flour, onions, salt, chilli powder, ajwain, jeera, and hing.
# Add enough water to make a thick batter that falls off your spoon with some resistance
# Mix in the methi leaves
# Heat oil for deep frying
# Using a tablespoon, add spoonfuls of pakoda batter into the hot oil
# Fry the pakoda until golden brown
# Drain and set aside on a plate lined with a kitchen towel
# Serve methi pakoda hot with ketchup or mint chutney