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Preparation Time : 30
Cook Time : 40
Total Time : 70
3 cups methi (fenugreek) leaves only, washed and chopped
1/2 bunch coriander leaves washed and chopped coarsely
1/2 cup whole wheat flour
1/2 cup gram flour (Besan)
1 tbsp green chili-ginger paste
1 tsp red chili powder
1/2 tsp coriander powder
1/4 tsp cumin powder
1/2 to 1 tsp sugar
1 tbsp sesame seeds
1-1/4 tsp salt or to taste
1 tbsp olive oil
1-1/2 cups oil to deep fry
Pluck methi leaves only. Wash them thoroughly in running water till water runs clean. Drain well.
Chop them fine and rub little salt in them. Leave aside to rest for 10-15 minutes. Then wash off the salt and squeeze out the excess water.
Now mix all the remaining ingredients (except the larger quantity of oil) with the methi.
Take about 1-1/2 tsp of the methi mixture and form oval shapes.
Heat oil in a thick bottomed saucepan.
Drop the methi pakodas carefully in the hot oil. Fry them well on medium heat on all sides till golden in color.
Remove them from the pan and place them in a plate covered with paper towels to drain excess oil. Serve with ketchup.
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