Methi pakoda | Fenugreek leaf fritters

Methi pakoras are excellent as a tea time snack. We in home had these pakoras with steamed rice and kara kuzhambu. A delightful combo! These are also excellent soaked in mor kuzhambu/ kadhi. 

Ingredients

1 cup tightly packed methi leaves (1 regular sized bunch) (cleaned and chopped)

1 large/ 2 medium sized onion (thinly sliced)

3/4 cup/ 6 tbs besan

2 tbs rice flour

1 ts red chilli powder

1/2 ts hing

Salt as needed

Oil for deep frying

Preparation

In a wide bowl, add thinly sliced onions with few pinches of salt. Rest them for 10-15 minutes until they become soft and release moisture. 

Then add chopped methi leaves, besan, rice flour, red chilli powder, hing and needed salt. First mix evenly (squeeze with hands) with just the moisture of onion. If extra moisture required, sprinkle just enough water to bring the dough together. The dough mixture should be tight. Less moisture implies less oil will be absorbed when frying. The pakoras will stay crisp for long.

Heat enough oil in a deep kadai. Take small roundels of the dough and fry them in batches. Place them in paper towel to absorb extra oil if any.