Monsoon and pakoras are completely 'Rab ne bana di jodi!'
To people who think methi bhajiyas or pakoras are bitter to taste, try this recipe once!
INGREDIENTS 1/2 cup methi leaves 2 1/2 tbsp rice flour 3/4 cup besan 1 tbsp curd (sour) 1 tbsp Ginger
INGREDIENTS 1 pinch baking soda 2 green chillies 1 tsp carrom seeds Salt Oil 1/2 tsp red chilli powder
PROCEDURE 1. Take a large bowl, add all the ingredients and mix them well with water. 2. Make sure you get the proportion right for a thick batter.
PROCEDURE 3. Heat oil in a kadhai for deep frying the pakoras. 4. Gently push small round balls of the pakoras into the oil.
PROCEDURE 5. Fry until the pakoras turn golden brown. Pro-Tip: Keep the flame low or medium and not high so that the pakoras cook deep inside!
PROCEDURE 6. Remove them from oil and place on tissues.
Serve hot with chutney or sauce!