Methi pakora recipe
¼ cup tightly packed methi leaves
¾ cup Besan
¼ cup Water
1 small Onion chopped
1 green chili
½ tsp red chili powder
½ tsp Turmeric powder
1 pinch of baking soda
1 pinch of asafetida
½ Ginger finely chopped
Salt to taste
Oil for frying
Prep. Time → 10 min
Cook Time → 20 min
1. In a mixing bowl, take the methi leaves 1 chopped onion, green chilli, ginger, red chilli powder, turmeric powder, asafetida, baking soda, and salt.
Add besan and ¼ cup water.
Mix thoroughly to make a pakora batter without any lumps. Keep the batter covered for 5 to 6 minutes.
Heat oil for shallow frying or deep-frying in a kadhai. When the oil become moderately hot, add spoonful of the methi pakora batter to the hot oil.
Once the pakoras are cooked lightly, turn over and cook the other side.
Fry the pakoras till they become golden and crisp.
Remove the fried pakoras with a slotted spoon. Drain as much oil as possible while removing the pakoras.
Drain the pakodas on kitchen paper towels to remove excess oil.
Serve these methi pakoras with tomato ketchup or chutney.
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