Methi Pakoda

Methi Pakoda

Cooking Time

Preparation Time : 30

Cook Time : 40

Total Time : 70

Ingredients

Serves 6

  • 3 cups methi (fenugreek) leaves only, washed and chopped

  • 1/2 bunch coriander leaves washed and chopped coarsely

  • 1/2 cup whole wheat flour

  • 1/2 cup gram flour (Besan)

  • 1 tbsp green chili-ginger paste

  • 1 tsp red chili powder

  • 1/2 tsp coriander powder

  • 1/4 tsp cumin powder

  • 1/2 to 1 tsp sugar

  • 1 tbsp sesame seeds

  • 1-1/4 tsp salt or to taste

  • 1 tbsp olive oil

  • 1-1/2 cups oil to deep fry

Directions

  • 01

    Pluck methi leaves only. Wash them thoroughly in running water till water runs clean. Drain well.

  • 02

    Chop them fine and rub little salt in them. Leave aside to rest for 10-15 minutes. Then wash off the salt and squeeze out the excess water.

  • 03

    Now mix all the remaining ingredients (except the larger quantity of oil) with the methi.

  • 04

    Take about 1-1/2 tsp of the methi mixture and form oval shapes.

  • 05

    Heat oil in a thick bottomed saucepan.

  • 06

    Drop the methi pakodas carefully in the hot oil. Fry them well on medium heat on all sides till golden in color.

  • 07

    Remove them from the pan and place them in a plate covered with paper towels to drain excess oil. Serve with ketchup.

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