Methi Pakoda recipe
Methi pakoda recipe: Methi is a bit bitter in taste but cooking methi in different ways and having it, helps in improving our health conditions in a better way. In the winter season, Methi (fenugreek) easily available in the market. Fenugreek leaves are a natural herb that works as a nutritional supplement. The reason why this vegetable is very popular for ages is that it is very effective in battling diseases and also has numerous health benefits.
So today I have come up with the method of making methi pakodas for you methi contains a lot of vitamins, so eating it is good for health Tea and fritters are great in winter, Well you can eat them anytime you want, so let’s start making it. Eating methi pakodas is one of the best ways to include methi in our diet and this is a good winter or rainy snack to be had along with tea.
Add methi leaves in pakoda batter and making them as crispy pakodas using the batter of besan and rice flour is an interesting idea to make them… Enjoy this snack using cold winters or rainy evenings and try to make this if you are looking forward to making different kinds of bhajiya varieties.
Recipe Video:
Ingredients for Methi pakoda recipe :
2 nos. – medium size bunches of fenugreek leaves/methi leaves (around 150 gms)
200 gms – Besan / Chickpea flour
1 tablespoon – fresh yogurt
1 teaspoon – Red chili powder
1/4 teaspoon – Turmeric powder
1/4 teaspoon – Coriander seeds powder
1 teaspoon – Salt
1/4 teaspoon – Amchur Powder (Mango powder)
1 no. – Chopped green chili
A pinch of Baking soda
1/4 teaspoon – Ajwain (Carom seeds)
1 teaspoon – Oil (for batter preparation)
Oil for deep frying
Course: Snacks
Cuisine: Indian
Prep Time: 15 minutes
Cook Time: 15minutes
Total Time: 30 minutes
Servings: 4 peoples
Method for preparing methi pakoda with step by step photos:
1 – First, wash the methi leaves 2 times with clean water and keep the washed leaves slanted in a sieve or plate in such a way that the excess water comes out from the leaves.
2 – Then, take besan (chickpea flour) in a bowl. Add red chili powder, chopped green chili, turmeric powder, baking soda, amchur powder, coriander powder, ajwain, a little bit of oil, and salt.
3 – Further, add fenugreek and yogurt to the besan and mix well gently.
4 – With the help of water, make a thick batter by ensuring methi leaves and besan blended well.
5 – Keep the solution for 10 minutes so that methi leaves get saturated in besan. If the solution looks much thick, then add a little more water.
6 – Then beat the batter again for 2-3 minutes. Consistency of batter should not too much thick or thin. It should be like as shown in the photo below.
Frying Pakoda:
7 – Put oil in a frying pan or kadhai and heat it. Take a little batter with a spoon and pour it into the hot oil slowly, pour as many as possible in the oil.
8 – Keep the flame medium. Fry the pakodas on both sides till they turn golden brown in colour.
9 – Keep flipping the pakodas on both sides with the help of a strainer, so they will not get burnt.
10 – Take out the fried pakodas on a plate covered with tissue paper.
11 – Likewise prepare pakodas from the remaining batter. It takes 5-6 minutes to fry the dumplings of a batter. Now hot crispy pakodas are ready.
Serve and eat them with tomato ketchup or green pudina chutney.
Tips for Methi pakoda:
1 – Chopping methi leaves releases a lot of its bitter juices so you can add the methi leaves whole if you want (removed of stalks completely).
2 – To reduce the bitterness of methi leaves, I have added curd, you can skip the curd if you don’t like it.
3 – Add these pakodas to the kadhi and you have some delicious Methi Pakoda Kadhi dish.
4 – You can add sliced onion with methi leaves.
5 – You can add your favourite green leaf vegetable instead of methi and prepare pakodas in the same method.
6 – Use thick besan batter to make pakodas. If the batter is not thick pakodas will not be crispy. You can add 2-3 tablespoons of semolina or rice flour in normal besan to increase the crispiness of Pakodas.
Methi pakoda recipe | Methi pakora recipe | Methi bhajiya recipe
Ingredients
- 2 nos. Medium size bunches of fenugreek leaves/ Methi leaves (around 150 gms)
- 200 grams Besan / Chick pea flour/ gram flour
- 1 tablespoon Fresh yogurt
- 1 no. Chopped green chilli
- 1 teaspoon Red chilli powder
- ¼ teaspoon Turmeric powder
- ¼ teaspoon Coriander seeds powder
- ¼ teaspoon Amchur powder (Mango powder)
- ¼ teaspoon Ajwain (Carom seeds)
- 1 tablespoon Oil (for batter preparation)
- 1 cup Oil for deep frying pakodas
- A pinch of Baking soda
- 1 teaspoon Salt
Instructions
- First, wash the methi leaves 2 times with clean water and keep the washed leaves slanted in a sieve or plate in such a way that the excess water comes out from the leaves.
- Then, take besan (chickpea flour) in a bowl. Add red chilli powder, chopped green chilli, turmeric powder, baking soda, amchur powder, coriander powder, ajwain, a little bit of oil, and salt.
- Further, add methi (fenugreek) and yogurt to the besan and mix well gently.
- With the help of water, make a thick batter by ensuring methi leaves and besan blended well.
- Keep the solution for 10 minutes so that methi leaves get saturated in besan. If the solution looks much thick, then add a little more water.
- Then beat the batter again for 2-3 minutes. Consistency of batter should not too much thick or thin.
- Put oil in a frying pan or kadhai and heat it. Take a little batter with a spoon and pour it into the hot oil slowly, pour as many as possible in the oil.
- Keep the flame medium. Fry the pakodas on both sides till they turn golden brown in colour.Keep flipping the pakodas on both sides with the help of a strainer, so they will not get burnt.
- Take out the fried pakodas on a plate covered with tissue paper.
- Likewise, prepare pakodas from the remaining batter. It takes 5-6 minutes to fry the dumplings of a batter. Now hot crispy pakodas are ready.
- Serve and eat them with tomato ketchup or green pudina chutney.
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