Methi Pakoda Curry Recipe

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Nutritional info

ingredients
1/4 Cup(31.0 gm) Besan
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1/4 Cup(13.0 gm) Methi Leaves (Chopped)
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3 Tbsp(38.0 gm) Tomato (Chopped)
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2 Tbsp(16.0 gm) Onion (Chopped)
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1 Tsp(3.0 gm) Wheat Flour (Whole)
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1/2 Tsp(1.0 gm) Red Chilly (Powder)
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1/4 Tsp(0.74 gm) Hing
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1/2 Tsp(1.0 gm) Haldi
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4 No.(0.44 gm) Kadi Patta
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1/2 Tsp(2.0 gm) Green Chilli Paste
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1/4 Tsp(0.47 gm) Ginger(Grated)
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1/4 Tsp(0.93 gm) Rai
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1/4 Tsp(0.59 gm) Jeera
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1/2 Tsp(2.0 gm) Salt
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For Frying(16.0 ml) Oil
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1 Tbsp(8.0 ml) Oil
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As Required(20.0 ml) Water
  • In a mixing bowl, add 1/4th cup besan.

  • Mix in 1/2 tsp green chillies paste, 1/2 tsp grated ginger, 1/4th tsp haldi, 1/4th tsp red chilly powder, 1/4th tsp salt, 1/8th tsp hing, 2 tbsp chopped methi leaves and water as required.

  • Mix it well and add 1 tsp wheat flour.

  • Make balls out of it, heat oil for frying and deep fry pakoda.

  • Fry it until golden brown. Keep aside.

  • Heat 1 tbsp oil in a pan.

  • Add 1/4th tsp rai, 1/4th tsp jeera, 4 kadi patta leaves, 1/8th tsp hing, 2 tbsp chopped onion, 3 tbsp chopped tomato, 1/4th tsp salt, 1/4th tsp haldi, 1/4th tsp red chilly powder and water.

  • Stir well until all ingredients are well combined.

  • Add methi fritters in the gravy, cover and allow to cook.

  • Serve hot with hot rice.