Onion- Methi Pakoda

I can't think of a person who does not like pakodas. The varieties and variations that can be done to a pakoda are just too many and they all taste just great.

The pakoda here today is Onion-Methi. So here it is. If you haven't tried it before, do give it a try. The fresh methi leaves impart a very nice taste alongwith the onions.

Ingredients

Onion,finely sliced lengthwise - 1
Fresh/frozen Methi leaves, finely chopped - 1/4 cup
Green Chillies, finely chopped - 1
Cilantro, finely - a handful
Ginger, finely grated - 1 tsp
Jeera/Cumin seeds - 1 tsp
Red Chilli powder - 1/4 tsp
Baking soda - a pinch ( optional)
Besan/Gramflour - approx. 1/4 cup
Rice flour - 1/2 tbsp
Salt - to taste
Oil - to deep fry

Method

- Transfer the cut onions to a bowl. Sprinkle salt on it, and leave aside for about 10 mins.
- Then, add to it the methi leaves, cumin seeds, ginger, cilantro, red chilli powder, green chillies, and mix well.
- To this add the besan and the rice flour and combine such that the mixture binds well. The consistency should be not too thick and not too runny.
- In a kadhai/pan, heat oil, drop spoonfuls of the prepared mixture in it and fry on both sides till lightly browned and cooked.
- Serve hot or with a green chutney or just by themselves.

Note :
- You can add just Red Chilli powder or green chillies. But i find the combination of both of them lend a nice flavour, so like to add it.
- If using froxen methi leaves, defrost it, squeeze out the extra water and then add to mixture.
- Add besan according to your judgement, coz sometimes, if the mixture is very thin, then you will need to add more besan.
- Baking soda makes the pakodas puff up and soft. So you can use it optionally. I have not added it this time. Also note that adding too much baking soda makes the pakodas absorb more oil, so be careful.

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