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Jagannath pakora

Crispy, spicy balls of fenugreek and peppers

Makes 10 balls

1 cup chickpea/besan flour

1 capsicum, chopped finely

I cup fresh fenugreek, washed and chopped

1 fresh green chilli, minced

1 tsp fresh ginger, minced

½ tsp salt

¼ tsp red chilli powder

¼ tsp baking soda

Half cup water—approx

Oil to deep fry

Method:

1. In a bowl, mix the ginger, green chillies, salt, chilli powder and baking soda.

2. Add washed, chopped fenugreek leaves. Mix it properly.

3. Add chickpea flour (besan) and mix it well with the water until it’s the same consistency as cake batter. Make sure there are no lumps.

4. Heat the oil in a pan on medium to high heat for deep frying.

5. Once oil is hot, drop small ‘ping pong’ sized balls into the oil using your hand or using two spoons. These will puff up and expand in size.

6. Move these around, to ensure they are equally golden brown.

7. Remove using a slotted spoon and let the oil drain on a paper towel lined dish.

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