Methi Pakodas-Fenugreek Fritters

Its mystifying how much flavor herbs can add to cooking and recipes, without even being one of the main ingredients! But some herbs like Fenugreek(Methi), Cilantro, Mint, and Basil are known for their distinct flavor, and can carry a dish entirely by themselves. Methi Pakodas(Fenugreek Fritters), aslo known as "Methi na Gota" in Gujarat, are one such fried food that is sure to please your palate. These fritters are made by combining Methi with coriander, besan, curd and spices, and are really easy to make. They require no special preparation, so it can be an ideal meal for the days when elaborate dinners are off the table. Fenugreek is used both as a herb (the leaves) and as a spice (the seeds, and has lots of medicinal properties.

The yellowish-colored methi seeds are frequently used in the preparation of pickles, curry powders and pastes; the young leaves and sprouts of fenugreek are eaten as greens, and the fresh or dried leaves are used to flavor other dishes. The dried leaves(called kasuri methi) have a bitter taste and a strong characteristic smell. All these varieties can be found in any indian grocery store or whole foods market. I am going to send these to Jugalbandi who's hosting this week's edition of Weekend Herb Blogging, originally started by Kalyn.

Ingredients
2 cups packed Methi leaves (Fresh Fenugreek)
1/2 cup coriander leaves - chopped
2 green chillies - chopped finely
1/2 tsp red chilli powder
1/2 tsp turmeric(haldi) powder
3 cups besan(chickpea flour)
4 tbsp rawa(fine semolina)
1 tsp fruit salt (soda)
2 tbsp fresh curd
1/2 tsp sugar (optional)
1-2 tbsp lemon juice
Oil for frying + 1 and 1/2 tbsp extra
Salt to taste
Water (roughly about 2 cups or less) - to make batter

Method
Mix all the ingredients except soda and oil.

Make a batter with water. Start with just 1/2 cup water, keep stirring or mixing well, then keep adding water a little at a time till you get semi-solid batter. When you hold it in your hand, it should not drop, nor should it be hard enough to be shaped. Its better to use less water than more, and make sure the batter is not thin.

Now add the fruit salt(soda) and 1-1/2 tbsp oil and mix well.

Keep a wok filled with oil on medium flame. Drop one small drop of the batter to the oil. If it comes up(floats) immediately, your oil is at the right temperature. Now lower the flame a little, then drop spoonfulls of batter in the oil and fry till golden brown on both sides. It is advisable to wear oven mittens to avoid oil burns and don't fry more than 4-5 fritters at a time.

Serve the hot Methi Pakodas with Tamarind-Raisin-Date Chutney, ketchup, Roasted Tomato-Peanut Chutney or any other dip of your choice!