Delicious & crispy pakodas, best with tea / coffee.
Makes: 6 – 8
½ cup (100 ml - standard measuring cup of 100 ml / 4 oz capacity) chopped methi leaves (fenugreek leaves / uluvayila)
½ cup (125 g) gram flour ( besan / kadala maavu / chone pitti ) )
1 teaspoon rice flour
1/2 teaspoon red chilli powder
1/4 teaspoon turmeric powder
3 pinches asafoetida ( hing )
½ teaspoon salt ( or to taste )
80 – 90 ml water for mixing
200 ml oil for frying ( 1 - inch from the base of the kadai )
Wash and clean methi leaves. Drain out water thoroughly. Chop methi leaves finely.
In a bowl, mix all the ingredients ( except oil ) together and keep aside for 15 - 30 minutes. Batter should be thick in consistency. Avoid adding more water.
Heat oil in a kadai / frying pan. Reduce heat to medium and drop teaspoons ( use small spoons which shape like ice cream scoop to get evenly round shape ) of the pakoda batter ( 4 pakodas at a time ) and fry till golden color on both the sides.
Drain and place on kitchen towel to absorb excess oil.
Serve as an evening snack with Tomato sauce or coconut chutney or with tea / coffee.