Methi-Kanda Pakoras or fenugreek-onion fritters taste divine. The somewhat bitter taste of fresh fenugreek leaves combines very well with the sweet flavour of the onions. I usually use the red onions as they turn out more crispy when fried. I have found that the white or yellow onions are more watery that the red ones and do not acquire or retain the desirable crispness when deep frying.
1 cup fenugreek leaves, tightly packed
1 medium onion, chopped fine
3/4 cup chickpea flour
2 green chillies
1/2 tsp cumin
1/4 tsp red chilli powder
Salt to taste
Water, just enough to make a batter
Oil, for deep frying
- Place the chickpea flour in a large mixing bowl. Add the cumin seeds, chilli powder, and salt. Sift together.
- Now add just enough water to make a batter. Make sure that the batter is completely free of any lumps.
- Chop the fenugreek leaves coarsely, mince the green chillies, and mix with the onion. Pour this into the prepared batter and blend together, making sure that all the vegetable has a coating of the batter.
- Heat oil for deep frying in a heavy bottomed wok. Reduce heat to medium. Gently drop spoonfuls of the onion-fenugreek batter into the oil. Fry on medium heat until the pakoras are well cooked and golden brown in colour.
- Serve hot with fresh green chutney.
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