Methi Pakoda Curry

In a mixing bowl, add 1/4th cup besan.

Mix in 1/2 tsp green chillies paste, 1/4 tsp grated ginger, 1/4th tsp haldi, 1/4th tsp red chilli powder, 1/4th tsp salt, 1/8th tsp hing, 1/4 cup chopped methi leaves and water as required.

Mix it well and add 1 tsp wheat flour.

Make balls out of it, heat oil for frying and deep fry pakoda.

Fry it until golden brown. Keep aside.

Heat 1 tbsp oil in a pan.

Add 1/4th tsp rai, 1/4th tsp jeera, 4 kadi patta leaves, 1/8th tsp hing, 2 tbsp chopped onion, 3 tbsp chopped tomato, 1/4th tsp salt, 1/4th tsp haldi, 1/4th tsp red chilli powder and water.

Stir well until all ingredients are well combined.

Add methi fritters in the gravy, cover and allow to cook.

Serve hot with hot rice.