Recipe Index

Tuesday, April 1, 2014

Methi Pakoda

4 cups methi leaves 
a few chopped cilantro leaves
1 teaspoon salt
1 cup chopped onion
1/2 teaspoon turmeric powder
1 teaspoon coriander powder
1 teaspoon cumin powder
1/4 teaspoon ajwain
2 cups of besan or chick peas flour

Preparation: Wash the methi leaves, separate it from the stalk, discard the stalk and use the leaves.  Chop the washed leaves.  To the chopped leaves add chopped onions and salt and mix.  Cover and let it wilt for about half hour for the moisture contained in it to come out.  After it has wilted add cilantro leaves, green chilies, ginger, turmeric, coriander and cumin powder and mix, add ajwain and peanuts and mix.

Add the chick peas flour gradually according to necessity.  If you add too much you can add a little water to make the batter softer.
The batter has to be thick to hold.  Heat some oil  on medium heat for deep frying.  Test the heat by dropping a bit of the batter.    
If it floats up right away the oil is at the right temperature.  Start dropping a little bit of the batter into the oil and fry until it is golden brown all around.  Remove from oil and serve.

Serves 4

This is a wonderful and flavorful tasty snack to serve when you have company.