Methi Aloo Pakodas Recipe

Name: Methi Aloo Pakodas
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 16 pieces
Ingredients: 1/2 Cup Fenugreek / Methi Leaves,chopped; 1 Medium Potato,Peeled and finely chopped; 3 Sprigs Cilantro,finely chopped; 3 Sprigs Mint Leaves,chopped; 1 Teaspoon Carom Seeds; 1/2 Teaspoon Turmeric Powder; 1/2 Tablespoon Deggi Mirch Powder; 1 Green Chilli Finely Chopped; Salt as per taste; 8 Tablespoons Besan / Gram Flour; 2 Tablespoons Cornflour; Water as per need; Oil to fry

Ingredients

1/2 Cup Fenugreek / Methi Leaves,chopped
1 Medium Potato,Peeled and finely chopped
3 Sprigs Cilantro,finely chopped
3 Sprigs Mint Leaves,chopped
1 Teaspoon Carom Seeds
1/2 Teaspoon Turmeric Powder
1/2 Tablespoon Deggi Mirch Powder
1 Green Chilli Finely Chopped
Salt as per taste
8 Tablespoons Besan / Gram Flour
2 Tablespoons Cornflour
Water as per need
Oil to fry

	PREP TIME 20m	COOK TIME 10m	TOTAL TIME 30m
YIELD 16 pieces

Instructions

In a bowl,add water,salt and methi leaves.
Keep it aside for 15 minutes. Drain all the water. To this add all the ingredients,add very little water to form batter.
To get crispy and crunchy pakodas,make sure,the batter consistency should not to be too dry or watery.
It should be sufficient enough to coat all the vegetables, and to drop a ball of batter in the oil.
Heat oil in a deep frying pan,when its hot,bring down the flame to medium and drop the batter portions as per need to make pakodas.
When cooked well,drain them on paper towel and serve hot with sauce of your choice.
Enjoy with ginger tea!!