Methi Pakoda, Mumbai Roadside snack had with Tea by Tarla Dalal

Methi Pakoda,
Recipe Link : https://www.tarladalal.com/Methi-Pakoda-41564r

------------------------------------------------------------------------------------------------

Tarla Dalal's Social Media Links

Tarla Dalal’s Recipes, Health and Food Articles Website | https://www.tarladalal.com
Subscribe to Tarla Dalal's YouTube Channel | https://goo.gl/h7JMA1
Follow Tarla Dalal on Instagram | https://www.instagram.com/tarladalal/
Like Facebook | https://goo.gl/mdcqLb
Get fab food images on Pinterest | http://www.pinterest.com/tarladalal/
Get Tarla Dalal IOS App | https://goo.gl/8jwErB
Get Tarla Dalal Android App | https://goo.gl/zxr56A
Join Tarla Dalal’s Google Plus | https://goo.gl/VbtwXZ
Twitter | https://twitter.com/Tarla_Dalal

----------------------------------------------------------------------------------------------------

Methi Pakoda

Sometimes, bitterness is beautiful, and methi is a perfect example of this. Its mildly bitter taste and irresistible aroma unfailingly delight the palate, whether it is added to a subzi, roti , pulao or pakoda. In this amazing recipe, which is a hot-seller at some of the roadside food stalls in Mumbai, methi is combined with besan and a couple of other apt ingredients to make crunchy, flavour-packed and aromatic Methi Pakodas. This tongue-tickling treat is just perfect to have with a cup of hot tea in the evening. Enjoy other nice snacks like Yam Fritters and Bread Fritters .

Preparation Time: 15 minutes.
Cooking Time: 20 minutes.
Serves 3.

¾ cup chopped fenugreek (methi)
1 cup besan (Bengal gram flour)
¼ cup finely chopped coriander (dhania)
1½ tsp finely chopped green chillies
¼ cup finely chopped onions
¼ tsp turmeric powder (haldi)
¼ tsp asafoetida (hing)
A pinch of baking soda
Salt to taste
Oil for deep-frying

For serving
Green chutney
Tomato ketchup

1. Combine all the ingredients and ½ cup of water in a deep bowl and mix well using your hands.
2. Heat the oil in a deep non-stick pan and drop small spoonful of the mixture, a few at a time into the hot oil and deep-fry on a medium flame till they turn golden brown in colour from all the sides. Drain on an absorbent paper.
Serve immediately with green chutney and tomato ketchup.