Khichu, Methi Masala and Groundnut Oil

Ingredients

• 250 g Fresh Methi Leaves (About 2 large bunches)
• 2 tbsp Vegetable Oil
• 1 tsp Jeera (Cumin seeds)
• 0.25 tsp Hing (Asafoetida)
• 2 pcs Onion (Medium-sized, finely chopped)
• 1 tbsp Ginger Garlic Paste
• 2 pcs Green Chili (Slit lengthwise)
• 2 pcs Tomatoes (Medium-sized, pureed)
• 0.5 tsp Turmeric Powder
• 1 tsp Red Chili Powder (Adjust to your spice preference)
• 1.5 tsp Coriander Powder
• 0.5 tsp Cumin Powder
• 1 tsp Salt (Or to taste, plus extra for treating methi)
• 0.5 tsp Sugar (Optional, to balance bitterness)
• 0.5 cup Water
• 2 tbsp Fresh Cream (Optional, for richness)
• 0.5 tsp Garam Masala
• 1 tsp Kasuri Methi (Dried fenugreek leaves)

Instructions

1. 1

   Prepare the Methi Leaves

   • Pluck the methi leaves from the stems. Wash them thoroughly in a large bowl of water 2-3 times to remove all grit.
   • Chop the leaves finely. Place them in a bowl and sprinkle with 1/2 teaspoon of salt.
   • Mix well and let it rest for 15 minutes. This process, called degorging, helps draw out the bitter juices.
   • After 15 minutes, firmly squeeze handfuls of the methi leaves to remove as much dark green liquid as possible. Discard the liquid and set the squeezed methi aside.
2. 2

   Sauté Aromatics

   • Heat oil in a heavy-bottomed pan or kadai over medium heat. Add the jeera (cumin seeds) and allow them to crackle for about 30 seconds.
   • Add the hing (asafoetida), followed immediately by the finely chopped onions.
   • Sauté the onions for 6-8 minutes, stirring occasionally, until they become soft and turn a light golden brown.
   • Add the ginger-garlic paste and slit green chilies. Cook for another minute until the raw aroma disappears.
3. 3

   Build the Masala

Ingredients

• 1.5 cup Besan (Also known as gram flour or chickpea flour)
• 0.25 cup Rice Flour (Adds extra crispiness)
• 1 large Onion (Thinly sliced)
• 1 medium Potato (Peeled and thinly sliced or julienned)
• 1 cup Spinach (Roughly chopped)
• 2 count Green Chili (Finely chopped, adjust to taste)
• 1 inch Ginger (Freshly grated)
• 0.25 cup Cilantro (Freshly chopped)
• 1 tsp Ajwain (Also known as carom seeds)
• 0.5 tsp Turmeric Powder
• 1 tsp Red Chili Powder (Adjust to your spice preference)
• 0.25 tsp Hing (Also known as asafoetida)
• 1 tsp Salt (Or to taste)
• 0.5 cup Water (Add gradually, as needed)
• 2 cup Groundnut Oil (For deep frying)

Instructions

1. 1

   Prepare Vegetables and Dry Mix

   • In a large mixing bowl, combine the thinly sliced onion, potato, chopped spinach, green chilies, grated ginger, and cilantro.
   • To the same bowl, add the besan, rice flour, ajwain, turmeric powder, red chili powder, hing, and salt.
   • Toss everything together thoroughly with your hands, gently squeezing the vegetables. This helps the vegetables release moisture, which will be part of the liquid for the batter.
2. 2

   Form the Batter

   • Let the vegetable and flour mixture sit for 5 minutes. The salt will draw out more water from the vegetables.
   • Gradually add a small amount of water, a tablespoon at a time, and mix until you have a very thick, coarse batter that just binds the vegetables. Do not add too much water; the batter should not be runny.
3. 3

   Heat the Oil

   • Pour the groundnut oil into a deep, heavy-bottomed pan (kadai) and heat over medium-high flame.
   • The oil is ready when it reaches about 350°F (175°C). To test, drop a tiny piece of batter into the oil. If it sizzles and rises to the surface quickly without browning too fast, the temperature is perfect.