I bought a bunch of fresh methi leaves in little India last week. I wanted to try a new dish that my friend sent me. Before that, I wanted to try methi pakoras for long time. I had a dry methi snack once in Sri Krishna sweets. Though I did not like when I tasted, it was very flavourful and later I craved for that snack. This is like almost more than 5-6 years before but still I wanted to try that snack. I thought I will first try this methi pakoras and later find that recipe and make it. Methi pakoras were really tasty, flavourful and I totally loved it as a tea time snack. Its very easy to make it too when your methi leaves are ready. Even Vj had it without any complains. My mom makes this same except methi leaves and we call it bonda. I followed the same and added methi leaves in addition to it.
Methi Pakoda
Recipe Cuisine: Indian | Recipe Category: Snack
Prep Time:15 mins | Cook time: 20 mins | serves: 3
Prep Time:15 mins | Cook time: 20 mins | serves: 3
Ingredients
Methi leaves – 1/2 cup tightly packed
Besan/ Gram flour – 3/4 cup
Rice flour – 3 tblsp
Ginger, finely chopped – 1 tblsp
Green chilli – 2
Onion – 1/2, finely chopped (Optional)
Sour curd – 1 tblsp
Cooking soda – 1 generous pinch
Red chilli powder – 1/2 tsp
Ajwain – 1 tsp
Salt – As needed
Oil – To deep fry
Besan/ Gram flour – 3/4 cup
Rice flour – 3 tblsp
Ginger, finely chopped – 1 tblsp
Green chilli – 2
Onion – 1/2, finely chopped (Optional)
Sour curd – 1 tblsp
Cooking soda – 1 generous pinch
Red chilli powder – 1/2 tsp
Ajwain – 1 tsp
Salt – As needed
Oil – To deep fry
Method
- In a mixing bowl, mix all the ingredients except oil. Add water gradually and make a thick batter out of it.
- Heat oil in a kadai enough to deep fry and when it is hot, with a small spoon or using hands, drop a tablespoon amount of batter to oil. Depending on the amount of oil in kadai you can fill it with few pakoras at a time.
- Cook in medium flame on both sides until golden in colour. Drain in paper towel.
Notes
- Adding curd gives a golden coloured pakora as well as it is required for nullifying the bitterness of methi leaves. If your curd is not sour, you can use upto 2 tblsp and reduce water amount accordingly.
- Dont prepare the batter too thick, it will make the pakoras dry.
- You can add a tblsp of hot oil in the batter. This will give more crispy pakoras.
- Adding cooking soda is very important, otherwise it will not be cooked inside.
Enjoy hot pakoras with tea, it will be tasting great as such or you can have it with green chutney.
Tidak ada komentar:
Posting Komentar