Methi pakoda recipe | Vendhaya keerai pakoda | Fenugreek leaves pakora

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
• Curd - 3 tbsp
• Salt to taste
• Water as needed
• Oil for deep frying

Preparation

• Take a bowl add Methi leaves, curd, 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

Methi pakoda