Monday, July 6, 2009

Methi pakora

fresh fenugreek leaves 1/2 kg.
wheat flour - 4 tblsps
besan - 4 tblsps
haldi - 1/2 tsp
pepper corns -1tsp
oil for batter - 4 tsps
coriander seeds - 1/2tsp
green chillies - 6 (ground)
a small piece of ginger (chopped)
curd - 4 tsps
a pinch of asafoetida (hing)
salt to taste
oil for frying

Remove the thick stems of the fenugreek leaves and wash and drain.
Chop finely.
Put the besan and wheat flour in a vessel
Add oil and remaining ingredients.
Make a batter, using a little water if necessary.
Heat oil for fryingand put in a teaspoonful of batter at a time.
Deep fry on a medium fire till golden brown.
Do not thin the batter.
(The same recipe may be used for grated whit gourd, grated cabbage, onions and finely chopped spinach)

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