Methi Pakoda (Methi Fritters)

Ingredients:

• Finely Chopped Methi Leaves: 2 Cups
• Besan Flour (Chickpea Flour): 2 Cups
• Butter Milk: 1 Cup
• Roasted Sesame Seeds: 2 tbsp
• Roasted Dry Shredded Coconut: 1 tbsp
• Roasted Crushed Peanuts: 2 tbsp
• Crushed Black pepper As Per Taste
• Red Chili Powder, Salt, Sugar To Taste
• Hing (Asafoetida) : 2 Pinches
• Baking Soda: 3 Pinches
• Oil For Frying

Procedure:

• Mix all the dry ingredients together very well.
• Then add buttermilk small amount at a time in this mixture. Mix everything well.
• The batter should not be very thick or very watery.
• Heat oil in a kadhai and add 2 tsp of hot oil in a batter and mix this batter very well.
• Slowly add 1 tbsp of batter in a oil. You can make 4-5 pakodas at a time depending upon size of kadai.
• Fry these pakodas till golden brown.
• Serve these hot pakodas with any kind or chutney or sauce.

------------------------------------------------------------------------------------
Trupti
Fahsion Deals For Less
------------------------------------------------------------------------------------

Methi Paratha

Ingredients:

• Finely Chopped Fresh Methi Leaves: 2 Cups
• Finely Chopped Coriander Leaves: 1/2 Cup
• Wheat Flour: 2 Cups
• Rice Flour: 1/2 Cup
• Ginger, Garlic & Green Chilli Paste To Taste
• Yogurt: 1 tbsp
• Turmeric Powder
• Ajwain Seeds: 1 tsp
• Salt to Taste
• Ghee or Oil

Procedure:

1. Mix methi leaves, coriander leaves & salt very well. Keep aside for 10 minutes.
2. Then add all remaining ingredients and make a dough by adding some water. Apply some oil and keep this dough aside for atleast half hour.
3. Then make small balls of dough and roll these balls like chapatis.
4. Heat a tava or griddle and cook these parathas from both sides. Apply some oil or ghee while cooking.
5. Serve these parathas with any pickle, chutney or yougurt.
   

Lentil Crepes With Methi Leaves

I adapted this recipe from Anudivya's Lentil Crepes. I made some changes in the ingredients which I loved.

Ingredients:

• Mung Daal: 1 Cup
• Channa Daal: 1/4 Cup
• Green Peas Daal: 1/4 Cup
• Urad Daal: 1/2 Cup
• Tur Daal: 1/4 Cup
• Finely Chopped Methi Leaves: 1 Cup
• Green Chillies, Ginger and Garlic Paste to Taste
• Dry Peanut Chutney
• Curry Leaves: 4-5
• Finely Chopped Coriander
• Turmeric Powder
• Salt to Taste

Procedure:

1. Wash & soak all daals and curry leaves for atleast 7-8 hrs or overnight.
2. Grind all daals with some curry leaves, salt, turmeric and green chillies, ginger and garlic paste. Add water as required and make a smooth paste.
3. Then add chopped methi leaves and coriander leaves and mix well.
4. Heat one non stick griddle. Pour a small ladle of batter in the center, and spread out in circular motion till you get a thin layer. Sprikle some dry peanut chutney and drizzle some oil.
5. Cook crepes till it starts become brown then remove from griddle.
6. Serve these crepes with any chutney or sauce or potato sabji.