Friday, 14 September 2012

potato and Fenugreek leaves pakora

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1/2 potatoes
6 green chillies
A small piece of ginger (ground)
Salt to taste
2 tblsp arrowroot or rice flour
1 cup curd
2 tsps sugar
50 gms fenugreek leaves (finely chopped)
Oil for frying

Boil potato, peel, and mash with a fork to make a smooth pulp. To this, add ground chillie, ginger, salt, arrowroot, curd, sugar and fenugreek leaves. Mix well

Make twenty small balls and deep fry them on a medium fire till light brown. Serve on toothpicks. (Curd may be substituted with juice of one lemon if desired)

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