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Methi Pakoda


Methi Pakoda
  By- Reebu Aftab
Methi (uluva ila) – only leaves to be used (washed)
Gram flour (kadala mavu) – for mixing
Salt – to taste
Onion – 1 or 2 (sliced thinly)
Ginger – a small piece (chopped)
Mint leaves and coriander leaves – 1 tbsp
Water – for mixing
Red chilli powder – 1 tsp
Garam masala powder – 1/2 tsp
Turmeric powder – ¼ to ½ tsp
Carom seeds (ajwain) – a pinch
Oil – for shallow frying
Method:
In a bowl, take gram flour, salt, sliced onions, chopped ginger, chopped mint and coriander leaves, red chilli powder, turmeric powder, garam masala powder and mix well. Add water little by little to get a smooth paste like consistency, it should not be watery at all. If you feel water is a little too much add more gram flour and mix well. Then add the methi leaves and carom seeds and mix well again. Let it sit for 5 minutes.
Heat oil in a pan. When the oil is hot, slowly using a spoon pour the mixture and shallow fry them both sides. Serve hot with ketchup
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