Wednesday, January 19, 2011

Methi Pakoda

Serves for 3.

Category - Appetizers

Methi Leaves - 4tbsp (Finely chopped)
Jeera - 2tsp
salt to taste
Baking Soda - A pinch
Black Pepper Powder - 1/2 tsp
Green Chillies - 6Nos. (Finely chopped)          
Onions - 1/2 (Finely chopped)
Besan Flour - 3tbsp
Rice Flour - 3tbsp
Oil for deep fry

In a mixing bowl add everything except for oil, and slowly add water little by little and mix it to bonda consistency. Let the mixture rest for 2 to 3 mins.

In a kadai, heat the oil and when its really hot drop in the batter like Pakoda shape need not be perfect......
Fry till golden brown on both sides.

Serve hot with tomato ketchup. This can be stored in air tight container after its cooled, for 2 days.