Recipe- Perfect For Monsoon Methi Pakoda

Methi pakoda, learn how to make a quick and easy snack using methi leaves and besan. Goes fabulous with Indian masala tea or coffee. Enjoy! The flavour and bitterness of the methi leaves complement perfectly with the besan and onions and spices in the pakoda batter. These methi pakods don’t take longer than 15 mins from start to finish so make some if you are looking for a good recipe with fresh fenugreek leaves.

Ingredients

1 cup of fresh methi leaves, cleaned and chopped coarsely (see notes)
3/4 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.
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