1 cup besan (kadalai maavu / gram flour)
3 teaspoon rice flour
Salt according to your taste
1/2 cup fenugreek leaves/ methi leaves
1 teaspoon red chilli powder
A generous pinch of asafoetida
1/4 teaspoon turmeric powder
1/2 teaspoon Ajwain
1/2 tablespoon crushed whole coriander seeds
Oil for deep frying
. Mix both the flours together with salt. Add a ladle of hot oil (heated separately for 1 minute) and gently mix with a spoon. Now add the rest of the ingredients (except the oil for frying) and mix well.
. Methi leaves would leave out water in 2-3 mins. Add water very slowly and make a thick batter. Once it is done, adjust the spice and salt according to your taste.
. Pour the rest of the oil in a pan on medium flame. Once it is hot enough, use a greased spoon or wet hands to drop small pakoras (or bite sized pieces) into the hot oil. Be sure not to overcrowd the frying pan (or kadai).
. Fry on medium heat turning the batch over in the oil occasionally. Fry till golden brown and drain the pakoras on the kitchen towel.
. Fry the rest of the pakoras similarly.
. Serve the Methi Pakoras with hot Masala Chai.