Karnataka Style Alugadde and Mentye Pakoda Recipe (Potato and fenugreek leaves fritters)
A crispy fritter made with grated potato and fenugreek leaves in a kuzhi paniyaram.
Karnataka Style Alugadde and Mentye Pakoda Recipe (Potato and fenugreek leaves fritters) is an innovative way to create something light and quick to have for your snack. The fritters made from fenugreek leaves and grated potato that is mixed into a chickpea flour batter and fried onto a Kuzhi paniyaram pan.
If you are looking for more pakora recipes here are some:
- 1 cup Fenugreek Leaves ( Methi) , roughly chopped
- 1 Potato (aloo) , grated
- 50 grams Gram flour (besan)
- 1 teaspoon Cumin seeds
- 1 teaspoon Red chilli powder
- 2 teaspoon Coriander Powder
- Salt, to taste
Directions for Karnataka Style Alugadde and Mentye Pakoda Recipe (Potato and fenugreek leaves fritters)
To begin making the Alugadde and Mentye Pakoda Recipe, peel the potato and grate them into a bowl.
Combine all the ingredients together in a bowl. Add water little at a time, to make a thick pakoda batter. Check the salt and spices and adjust to suit your taste.
Preheat the Kuzhi Paniyaram Pan on medium heat; add a few drops of oil into each cavity. Spoon the Alugadde and Mentye Pakoda batter into the cavity and pan-fry them until it is browned and crisp on both sides. You can optionally add just a little more oil to give it additional taste.
Proceed the same way with the remaining Alugadde and Mentye pakoda Batter.
The process of cooking pakoda in a pan preserves nutrition and the addition of fenugreek leaves giving an added taste and nutrition for this classic teatime snack.
Arrange the Alugadde and Mentye pakoda on a serving platter, sprinkle some chaat masala, place some pickled onions by the side and serve it as a snack or as an appetizer for parties.
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