by Tarla Dalal
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Added to 20 cookbooks
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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 .
- Combine all the ingredients and ½ cup of water in a deep bowl and mix well using your hands.
- Heat the oil in a deep non-stick pan and drop small spoonful of the mixture into the hot oil, a few at a time, and cook on a medium flame till they turn golden brown in colour from all the sides. Drain on absorbent paper.
- Serve immediately with green chutney and tomato ketchup.
Methi Pakoda by Tarla Dalal
Nutrient values (Abbrv) per serving
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