Methi and Potato Fritters

Ingredients

• 100 g Gram flour (besan)
• 1 tsp Salt
• 80 ml Water
• 1/4 tsp Hing (asafoetida)
• 30 g Chopped methi (fenugreek) leaves
• 1 medium (about 120g), sliced into thin rounds Potato
• for deep frying Oil

Steps

1. In a bowl, mix gram flour, salt, hing, and water to make a smooth, slightly thick batter.
2. Divide the batter into two portions.
3. For methi fritters: Add chopped methi leaves to one portion and mix well.
4. For potato fritters: Keep the other portion plain.
5. Heat oil in a deep pan over medium heat.
6. For methi fritters: Drop spoonfuls of methi batter into hot oil, fry until golden, then drain.
7. For potato fritters: Dip each potato slice in the plain batter, coat well, and fry until golden, then drain.
8. Serve both fritters hot with chutney or sauce.