1 cup of fresh methi leaves (cleaned and chopped coarsely), 1 cup of besan, 1 tsp of red chilli powder, 1/4 tsp of asafoetida /hing, 1 onion (sliced thin), 1/2 tsp of powdered jeera, 1/4 tsp of ajwain, salt to taste, 1 tbsp of rice flour, oil for deep frying
How to make
In a bowl, take besan, rice flour, onions, salt, chilli powder, ajwain, jeera powder, and hing. Now add enough water to make a thick batter. Mix methi leaves in the batter. In a pan, heat oil for deep frying. When oil is heat enough, pour pakoda batter into the hot oil. Fry all pakodas until they get golden brown. Drain them. Serve methi pakoda hot with ketchup or green coriander chutney.