Sometimes, bitterness is beautiful, and methi is a perfect example of this. Its mildly bitter taste and irresistible aroma unfailingly delight the palate, whether it is added to a subzi, roti , pulao or pakoda. In this amazing recipe, which is a hot-seller at some of the roadside food stalls in Mumbai, methi is combined with besan and a couple of other apt ingredients to make crunchy, flavour-packed and aromatic Methi Pakodas. This tongue-tickling treat is just perfect to have with a cup of hot tea in the evening. Enjoy other nice snacks like Yam Fritters and Bread Fritters .
|Fenugreek||3/4 Cup (12 tbs) , chopped finely|
|Besan||1 Cup (16 tbs)|
|Coriander||1/4 Cup (4 tbs) , finely chopped|
|Green chillies||1 1/2 Teaspoon , finely chopped|
|Onions||1/4 Cup (4 tbs) , finely chopped|
|Turmeric powder||1/4 Teaspoon|
|Baking soda||1 Pinch|
|Oil||1 1/2 Cup (24 tbs) (For deep frying)|
|Tomato ketchup||To Taste|
|Green chutney||To Taste|
1. Combine all the ingredients and cup of water in a deep bowl and mix well using your hands.
2. Heat the oil in a deep non-stick pan and drop small spoonful of the mixture, a few at a time into the hot oil and deep-fry on a medium flame till they turn golden brown in colour from all the sides. Drain on an absorbent paper.
3. Serve immediately with green chutney and tomato ketchup.