Methi pakoda recipe | Methi pakora recipe | Methi bhajiya recipe
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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.
Notes
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.