Ingredients:
2 cup freshly chopped methi(fenugreek)
1 cup gram flour thick (karakaro)
½ cup besan(gram flour)
1/4 cup rava (semolina)
½ cup curd
1 tbsp green chilli paste
½ tbsp turmeric powder (haldi)
1 tbsp chilli powder
½ tbsp garam masala
1 tbsp crushed coriander (dhania) seeds
1 tbsp crushed black pepper
a pinch soda bi-carb
2 tbsp sugar
2 tbsp oil
2 tbsp chopped coriander (dhania)
Water as per consistency
salt to taste
oil for deep-frying
Method:
Mix 2 cups chopped methi ( fenugreek), 2 tbsp oil, ½ cup curd, 2 tbsp sugar, 1 tbsp green chili paste, 1/2 tbsp turmeric powder (haldi),1 tbsp chili powder,1/2 tbsp garam masala,1 tbsp crushed coriander (dhania) seeds,1 tbsp crushed black pepper, 2 tbsp chopped coriander (dhania) and salt to taste. Now add 1 cup gram flour thick (karkaro), ½ cup besan (gram flour), 1/4 cup rava (semolina) and little water to make a thick batter. Give rest to this mixer for 10 to 15 minutes. Add a pinch soda bi-carb just before frying and mix it well. Heat the oil and add a tablespoon of the mixer and fry it on a medium flame till it turns golden brown. Remove and drain on a tissue paper so that excess oil is been soaked. Serve hot with coriander chutney and masala curd.
