Methi leaves/ Fenugreek leaves have that distinct aroma when fried. They are used to make zhunka, in subzi, Dal and also dried and used as a garnish in North Indian dishes. Posting a Methi leaves Pakoda today which can be served as an appetizer or as a side dish with rice and dal.
- 250 gms Chana dal (Bengal gram dal)
- A small bunch of methi leaves
- A few sprigs of coriander leaves
- 9 green chillies
- 4 medium sized onions
- 2 inch piece of ginger
- 7 flakes of garlic
- 3 tbsps rice flour
- Oil for frying
Wash and soak the Chana dal for four hours. Drain and grind to a coarse mixture in batches without water. Do not grind it all at once as it turns into a paste. Remove in a bowl. Chop the onions, methi leaves and coriander leaves very fine and add them to the chana dal mixture. Grind the chillies, ginger and garlic coarsely and tip it into the mixture. Finally add salt and mix thoroughly. Keep it aside for five minutes. The onions release water. Mix well and add the rice flour. Make small balls of the mixture. Pat them into roundels. Heat oil. Slip in five of the pakoras at a time and fry to a deep golden brown. These pakoras need no accompaniment.
Makes 27 pakoras.
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