Monday, September 8, 2008
Methi(Fenugreek) is rich in iron and good source of calcium and mineral like magnesium and potassium. Fresh methi tastes stronger than frozen. Methi in curries gives a unique taste, the methi in onion pakodas adds more flavor.
1/4 cup methi(fresh or frozen) chopped
1 big size Onion ,sliced lengthwise
1/2 cup Gram Flour(ground chick pea flour)\Besan
pinch of baking soda
1/2 teaspoon chilly powder
1/2 teaspoon cumin seeds
Pinch of Turmeric
1/2 teaspoon Salt
1 cup Olive oil(preferably)
Those are frozen block of Methi.
To make the Pakodas
Prepare the batter by sifting the flour and soda in a medium bowl. mix in the sliced onions ,chopped methi ,chilly powder,cumin seeds,salt and turmeric. Add just few drops of water and keep the batter thick.
Heat Olive oil in deep frying pan. When the oil is medium hot(test by dropping pinch of batter,if it rises while sizzling the oil is ready) ,drop CAREFULLY spoonful of batter in the oil. Fry about 4 spoonful at a time until lightly brown and crispy about 7-10 minutes.Serve with hot sauce or sprinkle of Chaat masala on top.
This is my entry for Herb Mania Event started by Dee of Ammulu's Kitchen. This months host is Redchillies.