Methi pakoda recipe | Vendhaya keerai pakoda | Fenugreek leaves pakora


Methi pakoda recipe


Cuisine Style: South India | Cooking Time: 10 minutes | To Serve: 4 | Type : Snacks | Take with: Tomato sauce, Green Chutney

Ingredients

  • Methi leaves [Vendhaya keerai] – 1 cup [plucked & washed]
  • Onion – 1 [sliced]
  • Green chilli – 1 cut into thin stripes
  • Curry leaves – 1 spring
  • Turmeric powder – ¼ tsp
  • Red chilli powder – ¼ tsp
  • Dry mango powder[amchur powder]- 1 tsp [To remove bitter taste of methi leaves]
  • Gram flour – ½ cup
  • Rice flour – ¼ cup
  • Asafetida - ¼ tsp
  • Salt to taste
  • Water as needed
  • Oil for deep frying

Preparation

  • Take a bowl add Methi leaves, onion, green chilli, curry leaves, gram flour, rice flour, asafetida, turmeric , red chilli powder, dry mango powder & salt mix well.
  • Sprinkle 4 tbsp of water and mix well. (Not like bajji consistency).
  • Heat oil in a pan then sprinkle onion, fenugreek mixture & deep fry on medium hot oil till golden brown & crispy.
  • Serve hot with curd rice, evening snack, tea or coffee

Vendhaya keerai pakoda

Vendhaya keerai pakoda

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