What it feels when the cloudy and breezy weather covers up your weekend plans? So much wind that hanging out to a park or beach seems next to impossible? The outing plans would get replaced by staying indoors snacking the deep fried goodies. Isn’t it? This is what happened to me last weekend. And I chose these delicious methi pakoda to snack while lazying around. The fresh, green fenugreek leaves were very irresistible that I used them up in this yummy snack.
This methi pakoda has the crispy texture from onions. When you add greens with the intent of making pakoda, adding few slices of onion is always good idea. Because due to the inherent characteristic of greens, the snack tend to loose it’s crispy-ness. But onions would help extending it.
Word of caution while making methi pakoda is, it should be deep fried until the color changes to deep brown. Otherwise the greens remain uncooked tasting little bitter while eating. So ensure the snack is well cooked.
The recipe of methi pakoda is straight forward with basic spices of your kitchen like coriander, green chilly, turmeric, salt, baking soda and carom seeds. The gram flour and rice flour bind the greens to make a dough. The stiff dough then goes in to hot oil in random shape of small size. And turns to be a spicy, yummy snack of the weekend. How was your weekend snack guys?
Watch the video:
Methi Pakoda | Fenugreek Pakoda Recipe
Ingredients
- Fenugreek leaves- 1 bunch
- Gram flour- 1 cup
- Rice flour- 1/4 cup
- Coriander seeds- 1 tsp
- Carom seeds- 1/4 tsp
- Turmeric powder- 1/2 tsp
- Green chillies- 3 nos.
- Onion- 2 nos.
- Salt- 1 tsp
- Baking soda- 1/4 tsp
- Cooking oil- Enough to deep fry
Instructions
Preparation
- Rinse the fenugreek leaves(methi) under running water and separate the leaves. Peel off the onion and slice it vertically.
Method
- Chop the fenugreek leaves very finely and add it to a wide bowl. I have taken a cup of chopped methi leaves.
- Next add gram flour, rice flour, turmeric powder and crushed coriander seeds.
- Next include carom seeds, chopped green chillies and onion to it.
- Finally include salt and baking soda. Mix it well. It will be in crumbled form now.
- Next add water little by little and form stiff dough.
- Heat oil in a heavy bottom wok, as it gets heated drop a small portion of dough in to oil in random shape. Fry in medium flame till the pakoda gets golden brown. Once done, remove from oil and drain over kitchen tissue.
- Methi pakoda is ready to serve with coconut chutney as tea time snack.
Notes
- Rice powder gives crispy-ness, so do not skip adding it.
- Do not add any water initially, the moisture in the greens and onion would help to get crumbled mix.
- The dough should be stiff not thin.
- If you don't fry the pakoda to golden brown, it may taste little bitter as fenugreek leaves are used.
- You can include red chilly powder to make the pakoda spicy.
