Ingredients ( serves for 3 )
Methi leaves / vendhaya keerai - 1 bunch or 1 1/2 cup ( 1 cup size - 150 ml )
Big onion - 1
Besan / gram / chick pea flour - 2 cups
Ginger - 3 small pieces
Green chili - 6
Salt - as needed
Sugar - 1/2 tsp
Rice flour - 2 tablespoon
Lemon juice - 1 tablespoon
Jeera / cumin seeds - 1 tsp
Oil - for deep frying
Method :
- Wash the methi leaves and chop them roughly
- Chop the onion
- Grind ginger and green chili and make a paste
- In a bowl, add besan flour, salt, sugar, rice flour, grounded chili paste and lemon juice
- Mix it well
- Add chopped methi leaves and onion .
- Mix it and make a sticky dough by adding little water
- In a heavy bottomed vessel, heat enough oil for deep frying the pakoras
- Once the oil gets heated up, take small amount ( tiny ball size ) of dough and Put it slowly in the oil
- When the shh sound stopped and the pakoras are golden brown in color, take it out from the oil
- Make sure , you turn the pakoras in the oil once in a while for even cooking on both sides
- Serve hot as an evening snack
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I got this wonderful recipe from nayana's blog http://nayanas-kitchen-kreations.blogspot.in/2013/12/methi-pakodas.html as a part of potluck party, cyber style challenge
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