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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.

batter

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.

batter

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.

batter

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

batter

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

batter
 
 
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