To start making Menthi Aaku Badeela Koora Recipe, wash and chop the fenugreek/methi leaves and stay apart.
To a bowl, upload the chickpea/besan flour, purple chilli powder, salt, ginger garlic paste, garam masala powder and turmeric powder.
Upload sufficient water and knead them to a stiff dough. When the dough is coming in combination, after all upload a teaspoon of oil and knead it once more.
Subsequent step is to divide the dough into small parts.
Practice a bit quantity of oil onto your hands and roll out small pebble sized balls out of each and every dough parts. (Those are known as badeela). Set them in a position on a greased plate.
To a heavy bottomed pan, warmth 2 tablespoons of oil. As soon as the oil is scorching, upload the cumin seeds, mustard seeds, curry leaves and dry purple chillies. Let it cook dinner for roughly 30 seconds.
Upload the rolled badeela (Chickpea flour balls) and provides it a excellent stir.
Duvet and cook dinner for badeela for 10 mins stirring in periods to test the Badeela Koora for the doneness. The badeela will take a excellent 10 -12 mins to cook dinner. Give the Badeela a chew and it must no longer style uncooked.
As soon as the badeela koora is cooked correctly, stir within the methi leaves and saute for roughly three to four mins till the methi leaves is cooked and wilts down.
As soon as the Menthi Aaku Badeela Koora completed flip off the warmth and serve scorching.
Serve Menthi Aaku Badeela Koora at the side of Andhra Taste Ingavu Chaaru Recipe and Steamed Rice for an Andhra Taste Sunday Lunch and a indian diabetic meal.