Methi pakoras are really tasty, flavourful and totally loved tea time snack. Recently I got some fresh methi leaves from the shop. Since my Dad is here, I decided to make some methi pakoras as a tea time snack, as he likes methi a lot. Well, it was thoroughly enjoyed by everyone in the family.
Let me share some useful tips on this recipe. Here I have used curd to nullify the bitterness of the methi leaves. It also gives the pakoras a golden colour. If your curd is not sour enough, you can use up to 2 tablespoons and reduce the amount of water accordingly. Adding a tablespoon of hot oil to the batter gives more crispy pakoras. Also, adding cooking soda and rice flour makes the pakoras crispier.
Now, let’s start on with the recipe….
Ingredients
- ½ cup tightly packed Methi/ Fenugreek leaves
- ¾ cup Besan/ Gram flour
- 3 tbsps. Rice flour
- 1 tbsp. Ginger, finely chopped
- 2 Green chillies
- ½ Onion, finely chopped
- 1 tbsp. Sour curd
- 1 pinch Cooking soda
- ½ tsp. Red chilli powder
- 1 tsp. Ajwain
- Salt, as needed
- Oil, to deep fry
Method
- In a mixing bowl, mix all the ingredients except oil. Add water gradually and make a thick batter out of it.
- Heat oil in a kadai for deep frying the pakoras. When the oil is hot, with a small spoon or using your hands, drop a tablespoon of batter to the oil. Depending on the amount of oil in the kadai you can fill it with few pakoras at a time.
- Cook the pakoras in medium flame turning on both sides until they turn golden brown in colour. Drain the fried pakoras in a paper towel.
- Enjoy hot pakoras with green chutney or tomato ketchup. Serve with tea.
