Thursday, May 20, 2010

Methi-Aloo Vermicilli Balls

I just love the flavour of methi leaves it add such a lovely aroma to the dish which I just adore wanted to do something new with it so came up with the idea of doing pakoda this time using my two favourite ingredients:)......Aloo and methi is such a good and great combo together I just love the texture of the pakoda outside being very crispy and inside a very nice smooth texture ...just loved it !!!!!!!...So do try this simple yet delicious pakoda:)


2 Potatoes peeled & grated

1/2 cup chopped methi leaves (Fenugreek leaves)

1/2 tsp cumin seeds

1 tsp red chilli powder

2 tbsp gram flour

salt to taste

1/2 cup vermicilli (crushed)

oil for deep frying

  • Spread the vermicilli on a plate and keep aside
  • In a bowl add all potato, methi leaves, cumin seeds, gram flour, red chilli powder, salt and mix well
  • Sprinkle water to make it sticky
  • Make small balls out of it and roll it in vermicilli

  • Heat oil in a pan and deep fry it till golden brown and crisp, drain on a kitchen towel and serve hot with ketchup

Am also sending this and the following entries to the green gourmet event hosted by preeti of Write Food

Stir fry spinach & mushrooms
Leafy paneer fritters
Thai green curry with colourful veggies