Ingredients:
1 cup besan/gram flour
1/2 cup coriander leaves chopped
1 cup methi leaves
1/2 tsp turmeric powder/haldi
Wash,rinse and then chop the methi leaves finely,add all the ingredients including the 2 tsp oil.Now add very little water and make a medium consistency batter keep this batter covered aside for 15 minutes and later check the batter the batter should be of smooth, flowing consistency.
If the batter is still thick then you can add a few tbsps of water,
heat oil for deep frying in a kadai or deep fryer.When the oil is medium hot drop the batter into the oil and fry the methi pakoras till golden and crisp all over.
Now drain the methi pakoras on paper towels to remove excess oil.
serve hot with any green chutney, tea or tomato sauce....
1 cup methi leaves
1/2 tsp turmeric powder/haldi
1 tsp red chili powder/lal mirch powder
1 tsp white sesame seeds/safed til
1 tsp black pepper powder/sabut kali mirch
1 tsp coriander powder/ dhania
Pinch of asafoetida/hing
2 tsp oil
1 green chili chopped
salt as required
oil for deep frying the pakoras
Method:
1 tsp white sesame seeds/safed til
1 tsp black pepper powder/sabut kali mirch
1 tsp coriander powder/ dhania
Pinch of asafoetida/hing
2 tsp oil
1 green chili chopped
salt as required
oil for deep frying the pakoras
Method:
Wash,rinse and then chop the methi leaves finely,add all the ingredients including the 2 tsp oil.Now add very little water and make a medium consistency batter keep this batter covered aside for 15 minutes and later check the batter the batter should be of smooth, flowing consistency.
If the batter is still thick then you can add a few tbsps of water,
heat oil for deep frying in a kadai or deep fryer.When the oil is medium hot drop the batter into the oil and fry the methi pakoras till golden and crisp all over.
Now drain the methi pakoras on paper towels to remove excess oil.
serve hot with any green chutney, tea or tomato sauce....
Enjoy!!!
No comments:
Post a Comment