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January 4, 2016

Methi Pakoda

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Last Updated: 4-1-2016
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Ingredients :

Fenugreek leaves - ¼ cup
Gram flour - ¾cup
Onion chopped -1
Green chilli -1
Turmeric powder - 2 pinches
Baking soda - 1 pinch
Asafoetida - 1pinch
Ginger - ½ inch
Salt - as required
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   Pakoda,   Methi,   snacks,   Bajji,  

Preparation :

In a mixing bowl take ¼ cup tightly packed fenugreek leaves, 1 chopped small onion, 1 green chilles, ½ inch finely chopped ginger and grind it to make a thick mixture.


Now take a bowl and add ¾ cup gram flour, 1 pinch of baking soda, salt, 2 pinches of turmeric powder along with some fenugreek leaves and the ground mixture then mix well with some water and 1 pinch of Asafoetida to make a pakora batter without any lumps. Keep the batter covered for 5 to 6 minutes.


Heat oil for deep frying in a kadai or pan. When the oil becomes moderately hot, add a spoonful of the methi pakoda batter into the hot oil.


Remove the fried pakodas with a slotted spoon and drain as much oil as possible on kitchen paper towels.


Serve these mathi pakodas with tomato ketchup, coriander chutney or tamarind chutney. They also go well as a starter snack.

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