Karnataka Style Alugadde and Mentye Pakoda Recipe (Potato and fenugreek leaves fritters)
A vegetarian Karnataka recipe with methi leaves (fenugreek leaves) - roughly chopped, potato (aloo) - grated, s flour (besan). Ready in 30 min, serves 4.
Curated byKavya Sharma🇮🇳
- 1
To begin making the Alugadde and Mentye Pakoda Recipe, peel the potato and grate them into a bowl
potato (aloo) - grated(1) - 2
Combine all the ingredients together in a bowl
- 3
Add water little at a time, to make a thick pakoda batter
- 4
Check the salt and spices and adjust to suit your taste
- 5
Preheat the Kuzhi Paniyaram Pan on medium heat; add a few drops of oil into each cavity
- 6
Spoon the Alugadde and Mentye Pakoda batter into the cavity and pan-fry them until it is browned and crisp on both sides
- 7
You can optionally add just a little more oil to give it additional taste
- 8
Proceed the same way with the remaining Alugadde and Mentye pakoda Batter
- 9
The process of cooking pakoda in a pan preserves nutrition and the addition of fenugreek leaves giving an added taste and nutrition for this classic teatime snack
methi leaves (fenugreek leaves) - roughly chopped(1 cup) - 10
Arrange the Alugadde and Mentye pakoda on a serving platter, sprinkle some chaat masala, place some pickled onions by the side and serve it as a snack or as an appetizer for parties
- 11
Serve the Alugadde and Mentye Pakoda Recipe along with a hot cup of Masala Chai Recipe and Roasted Tomato Pasta Sauce Recipe
Nutrition Facts
Per serving
Rate this recipe
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Karnataka Style Alugadde and Mentye Pakoda Recipe (Potato and fenugreek leaves fritters)
A vegetarian Karnataka recipe with methi leaves (fenugreek leaves) - roughly chopped, potato (aloo) - grated, s flour (besan). Ready in 30 min, serves 4.
Curated byKavya Sharma🇮🇳
Directions
11 steps- 1
To begin making the Alugadde and Mentye Pakoda Recipe, peel the potato and grate them into a bowl
potato (aloo) - grated(1) - 2
Combine all the ingredients together in a bowl
- 3
Add water little at a time, to make a thick pakoda batter
- 4
Check the salt and spices and adjust to suit your taste
- 5
Preheat the Kuzhi Paniyaram Pan on medium heat; add a few drops of oil into each cavity
- 6
Spoon the Alugadde and Mentye Pakoda batter into the cavity and pan-fry them until it is browned and crisp on both sides
- 7
You can optionally add just a little more oil to give it additional taste
- 8
Proceed the same way with the remaining Alugadde and Mentye pakoda Batter
- 9
The process of cooking pakoda in a pan preserves nutrition and the addition of fenugreek leaves giving an added taste and nutrition for this classic teatime snack
methi leaves (fenugreek leaves) - roughly chopped(1 cup) - 10
Arrange the Alugadde and Mentye pakoda on a serving platter, sprinkle some chaat masala, place some pickled onions by the side and serve it as a snack or as an appetizer for parties
- 11
Serve the Alugadde and Mentye Pakoda Recipe along with a hot cup of Masala Chai Recipe and Roasted Tomato Pasta Sauce Recipe
About this recipe
A vegetarian Karnataka recipe with methi leaves (fenugreek leaves) - roughly chopped, potato (aloo) - grated, s flour (besan). Ready in 30 min, serves 4.
Nutrition Facts
Per serving (4 servings)
Rate this recipe
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