- 1 cup tightly packed Methi leaves
- 1/2 cup chickpea flour
- 1/4 cup rice flour
- 1 tsp. red chilly powder
- 1 tsp. Chaat masala
- Salt to taste
- Oil to deep fry
- Water as required
Method; Pluck Methi (fenugreek) leaves, wash it with water and chop them finely.
Take a large vessel and add chopped Methi leaves and rest of the ingredients eacept oil and water.
Mix all the ingredients thoroughly with hands. Add water if you feel the batter is not binding together.
If you want crisp Pakoras add very little water and keep the batter thick, almost like chapatti dough. If you wish to make soft Pakoras add enough water to make a batter of flowing consistency.
Heat oil in a wok and drop small portions of batter to make Methi Fritters or Pakoras.
Add a little hot oil in the batter to get soft Pakoras.