By Nikita Toppo
Pair your evening tea with methi pakora to stay warm during winter.
½ cup methi leaves, ¾ cup gram flour, 3 tsp rice flour, 1 tsp ginger, 2 green chilli, ½ onion, 1 tbsp sour curd, 1 pinch cooking soda, ½ tsp red chilli powder, 1 tsp ajwain, salt as needed, oil to deep fry
In a mixing bowl, mix all the ingredients except oil. Add water gradually and make a thick batter.
Heat oil in a kadai and with a small spoon drop a tsp of prepared batter to oil.
Depending on the amount of oil in kadai you can fill it with few pakoras at a time.
Cook in medium flame on both sides until golden in colour. Drain in paper towel. And serve with chutney.