Thursday, December 26, 2013

Methi pakoras / vendhaya keerai pakoda

Methi pakoras

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 as a part of potluck party, cyber style challenge

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