Methi Pakoda

Tarla.Dalal's picture

Apr. 24, 2017

Sometimes, bitterness is beautiful, and methi is a perfect example of this. Its mildly bitter taste and irresistible aroma unfailingly delight the palate, whether it is added to a subzi, roti , pulao or pakoda. In this amazing recipe, which is a hot-seller at some of the roadside food stalls in Mumbai, methi is combined with besan and a couple of other apt ingredients to make crunchy, flavour-packed and aromatic Methi Pakodas. This tongue-tickling treat is just perfect to have with a cup of hot tea in the evening. Enjoy other nice snacks like Yam Fritters and Bread Fritters .

Ingredients

Fenugreek 3/4 Cup (12 tbs) , chopped finely
Besan 1 Cup (16 tbs)
Coriander 1/4 Cup (4 tbs) , finely chopped
Green chillies 1 1/2 Teaspoon , finely chopped
Onions 1/4 Cup (4 tbs) , finely chopped
Turmeric powder 1/4 Teaspoon
Asafoetida 1/4 Teaspoon
Baking soda 1 Pinch
Salt To Taste
Oil 1 1/2 Cup (24 tbs) (For deep frying)
For serving:
Tomato ketchup To Taste
Green chutney To Taste

Directions

MAKING:

1. Combine all the ingredients and cup of water in a deep bowl and mix well using your hands.

2. Heat the oil in a deep non-stick pan and drop small spoonful of the mixture, a few at a time into the hot oil and deep-fry on a medium flame till they turn golden brown in colour from all the sides. Drain on an absorbent paper.

SERVING:

3. Serve immediately with green chutney and tomato ketchup.

Recipe Summary

Difficulty Level: Easy
Cook Time: 20 Minutes
Ready In: 20 Minutes
Servings: 3