What it feels when the cloudy and breezy weather covers up your weekend plans? So much wind that hanging out to a park or beach seems next to impossible? The outing plans would get replaced by staying indoors snacking the deep fried goodies. Isn’t it? This is what happened to me last weekend. And I chose these delicious methi pakoda to snack while lazying around. The fresh, green fenugreek leaves were very irresistible that I used them up in this yummy snack.
This methi pakoda has the crispy texture from onions. When you add greens with the intent of making pakoda, adding few slices of onion is always good idea. Because due to the inherent characteristic of greens, the snack tend to loose it’s crispy-ness. But onions would help extending it.
Word of caution while making methi pakoda is, it should be deep fried until the color changes to deep brown. Otherwise the greens remain uncooked tasting little bitter while eating. So ensure the snack is well cooked.
The recipe of methi pakoda is straight forward with basic spices of your kitchen like coriander, green chilly, turmeric, salt, baking soda and carom seeds. The gram flour and rice flour bind the greens to make a dough. The stiff dough then goes in to hot oil in random shape of small size. And turns to be a spicy, yummy snack of the weekend. How was your weekend snack guys?
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