Wednesday, January 26, 2011

Methi/fenugreek leaves pakoda/fritters.

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Yesterday, I had to go to my kids school because Nidhi had fever and she had maths test (FA-4; as per new CBSC syllabus), she did not want to miss the test, since she was adamant to go, I told her that I will come and pick her up before lunch break..

.So I went before lunch break and there is a receptionist in the school....I was waiting for my chance to speak to her about Nidhi...a boy must be 14 or 15 yrs old was asking the lady whether he could use the school phone to ring up his mother very what caught my attention was the rude way the lady questioned the boy.....I felt she was questioning him rather harshly....there were other parents around....and the boy lost his cool and started stammering.....finally the receptionist allowed him to call his mom......the boy must have felt very bad in front of all the adults.....this made me observe the receptionist more closely....I found she was behaving like that to each and every child who come up to her....if it is a small child she would be real harsh.....I could see the child stammering and shivering.....then my turn came and I told her that I wanted to take my daughter home as she was not well.....the way she looks, her mannerisms etc will make u think that the receptionist owns the school......receptionist should be cordial, friendly, and above all smiling while addressing someone....especially children......I don't know why....but the lady occupied my mind all it just tumbled out here.....I mean one does not lose anything by showing kindness or being polite at least to children.........

Now lets get cooking.....I got some methi leaves yesterday....I could not keep away from those fresh methi I bought a bunch and make methi pakoda for evening snack and methi paratha for dinner. Its an easy snack just chop some methi leaves into besen flour with some chilly powder, salt, and asafoitida mix it into a smooth dough....pour teaspoons of it into hot oil......and pakoda is ready.

How I made them:
Methi leaves: 1 handful; cleaned washed and chopped.
Red chilly powder: 1 tsp.
Besan flour: 1 cup.
White rice flour: 1/4 cup.
Asafoitida: A fat pinch.
Salt: 1/2 tsp.
Water as needed.
Oil for frying.

1. Chop a handful of methi leaves.

2. In a bowl combine besan, rice flour, salt, chilly powder, and asafoitida with water and add the chopped methi leaves and mix it well into a thick batter.

3. Pour teaspoons of it into hot oil and deep fry it till done. Serve hot as a snack.

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