Pakoda

Ingredients:

• 1 1/2 cups besan
• 1/2 tsp. red chili powder (cayenne pepper)
• Salt to taste
• 1 cup potatoes or onions rings (sliced) or Spinach leaves with diced onions
• 1 green chili minces
• 1 tsp. lime or lemon juice
• 4 tbsp.minced cilantro
• 1/4 cup fresh fenugreek/methi leaves or 2 tbsp. dried (optional)
• Oil for deep frying

Method:

• Mix the onions, cayenne pepper, salt and besan, cilantro, lime juice , green chilies and methi. Let it rest for about about 10 minutes to allow the vegetables to sweat. Add some water (only as much as required) to make into a very thick paste/batter that coats the veggies.
• Heat the oil till it is ready to fry.  The oil should be very hot but not smoking. Pour a spoonful of the paste in the oil and let fry until golden brown. Stir in between. Remove from oil and strain the oil out.
• Serve with tamarind chutney and mint chutney