Methi Leaves and Onion Bhajias / Pakodas .....
Pick and clean about 2 cups of methi leaves. Do not add the stalk, use only fresh leaves. Chop them finely. Wash and keep aside.
Peel and slice 2 large onions lengthwise finely.
Take a large bowl add in the methi leaves, sliced onions, 3 tblsp of coriander seeds, 1 tblsp of red chilly powder (plus or minus depending upon individual taste), salt to taste, 1 tsp of hing powder or 1 tblsp of water prepared by soaking hing, ½ tsp of amchur powder (Optional) and 3 cups of besan (bengal gram flour). Add about 2 cups of water and mix well. See that there are no lumps. Add more water if necessary.
The batter should be thick pouring consistency. Keep aside for 25-30 minutes and then mix in well once again.
Heat plenty of oil for deep frying in a thick bottomed frying kadai. When the oil reaches smoking hot point, lower the heat and wait for about 4-5 minutes. Check the heat by adding in a pinch of the batter, if it rises immediately upwards without turning brown the heat is correct. Now keep the heat on medium flame. Gently adding in about a small handlful of batter into the oil one by one at a time. Do not overcrowd the kadai.
Fry on medium heat till evenly fried and crisp. Keep turning over the bajias / pakodas in between for even frying with a slotted spatulla. When done remove and keep it on an absorbent paper for the excess oil to drain off.
Repeat the frying process in the same manner till all the batter has been emptied. Do check the temperature of the oil each time. It is absolutely necessary to maintain the heat constantly at the same level to get evenly fried bajias / pakodas. Serve the hot Bajias / Pakodas as a snack with Tea or at dinner time as starters.
** Note: You can prepare Kadhi Pakoda with the same bajias. They taste very good.
** For the Recipe of Pakoda Kadhi, Please refer to the link given below ………..
No comments:
Post a Comment
Thanks.