Methi Pakoras Recipe
Pakoras made with greens are very popular, here is one such recipe of Methi pakoras.With added goodness of fenugreek leaves, it makes the pakoras even more tastier.
Methi Pakoras are gram flour fritters which are popular as street food as well as quick snacks for both kids or unexpected guests. An addition of fenugreek leaves will give a twist to the pakoras and will make the pakoras even more tastier. It is a perfect snack for rainy or winter days with a hot cup of tea.
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- 1 cup Gram flour (besan)
- 1/4 cup Rice flour
- Salt , to taste
- 1/2 cup Methi Leaves (Fenugreek Leaves)
- 1 teaspoon Red Chilli powder
- 1/4 teaspoon Asafoetida (hing)
- 1/4 teaspoon Turmeric powder (Haldi)
- 1/2 teaspoon Ajwain (Carom seeds)
- 1/2 tablespoon Coriander (Dhania) Seeds , crushed
- Sunflower Oil , for deep frying
How to make Methi Pakoras Recipe
To begin making the Methi Pakoras, sieve both the flours-besan & rice flour together with salt. Add a ladle of hot oil (heated separately for 1 minute) and gently mix with a spoon. Now add the methi leaves, salt, red chilli powder, hing, turmeric powder, ajwain and coriander seeds and mix well.
Methi leaves would leave out water in 2-3 mins. Add water very slowly and make a thick batter. Once it is done, adjust the spice and salt according to your taste.
Pour the rest of the oil in a pan on medium flame. Once it is hot enough, use a greased spoon or wet hands to drop small pakoras (or bite sized pieces) into the hot oil. Be sure not to overcrowd the frying pan (or kadai).
Fry on medium heat turning the batch over in the oil occasionally. Fry till golden brown and drain the pakoras on the kitchen towel.
Fry the rest of the pakoras similarly.