Updated: Feb 27
Preparation and Cooking time: 45 Minutes: Serves 4
2 Bunch Fresh Fenugreek Leaves with Stalks Finely Chopped (Methi)
2 Onions Finely Sliced
2 Carrots Small Finely Shredded
½ cup Coriander Leaves with Stalks Finely Chopped
2 tbsp Ginger Paste
1 tbsp Green Chilli Paste
1 tbsp Lime Juice
2 cups Chickpea Flour (Gram Flour)
⅓ cups Ondhvo Flour (Available in most Indian Stores)
1 tbsp Crushed Black Pepper Corns
1 tsp Red Chilli Powder
1 tsp Turmeric Powder
1 tsp Sugar
Salt to taste
Oil for Deep Frying
In a big bowl add the fenugreek leaves, sliced onions, shredded carrots, coriander leaves, ginger paste, green chilli paste, lime juice, black pepper, red chill powder, turmeric powder, sugar and salt.
Mix well, then add the chickpea flour, ondhov flour and ¼ cup of water and mix well.
Heat the oil in a Wok on medium heat for deep frying.
Once the oil is hot enough, drop small size balls using your hand, fry them till they become golden brown turning them occasionally.
Remove them on a paper towel-lined dish, repeat the same frying for rest.
Enjoy hot with carrot and cucumber raita.