Methi Pakoras Recipe
A vegetarian Indian recipe with gram flour (besan), rice flour, salt - to taste. Ready in 50 min, serves 4.
Curated byAarav Mehta🇮🇳
Instructions
13 steps- 1
To begin making the Methi Pakoras, sieve both the flours-besan & rice flour together with salt
gram flour (besan)(1 cup)rice flour(1/4 cup)salt - to tastemethi leaves (fenugreek leaves)(1/2 cup) - 2
Add a ladle of hot oil (heated separately for 1 minute) and gently mix with a spoon
- 3
Now add the methi leaves, salt, red chilli powder, hing, turmeric powder, ajwain and coriander seeds and mix well
salt - to tastemethi leaves (fenugreek leaves)(1/2 cup)red chilli powder(1 teaspoon)turmeric powder (haldi)(1/4 teaspoon)ajwain (carom seeds)(1/2 teaspoon)coriander (dhania) seeds - crushed(1/2 tablespoon) - 4
Methi leaves would leave out water in 2-3 mins
methi leaves (fenugreek leaves)(1/2 cup) - 5
Add water very slowly and make a thick batter
- 6
Once it is done, adjust the spice and salt according to your taste
salt - to taste - 7
Pour the rest of the oil in a pan on medium flame
- 8
Once it is hot enough, use a greased spoon or wet hands to drop small pakoras (or bite sized pieces) into the hot oil
- 9
Be sure not to overcrowd the frying pan (or kadai)
sunflower oil - for deep frying - 10
Fry on medium heat turning the batch over in the oil occasionally
- 11
Fry till golden brown and drain the pakoras on the kitchen towel
- 12
Fry the rest of the pakoras similarly
- 13
Serve the Methi Pakoras with hot Masala Chai or Papaya Banana smoothie
methi leaves (fenugreek leaves)(1/2 cup)
Rate this recipe
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Methi Pakoras Recipe
A vegetarian Indian recipe with gram flour (besan), rice flour, salt - to taste. Ready in 50 min, serves 4.
Curated byAarav Mehta🇮🇳
Estimated Nutrition Highlights
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Directions
13 steps- 1
To begin making the Methi Pakoras, sieve both the flours-besan & rice flour together with salt
gram flour (besan)(1 cup)rice flour(1/4 cup)salt - to tastemethi leaves (fenugreek leaves)(1/2 cup) - 2
Add a ladle of hot oil (heated separately for 1 minute) and gently mix with a spoon
- 3
Now add the methi leaves, salt, red chilli powder, hing, turmeric powder, ajwain and coriander seeds and mix well
salt - to tastemethi leaves (fenugreek leaves)(1/2 cup)red chilli powder(1 teaspoon)turmeric powder (haldi)(1/4 teaspoon)ajwain (carom seeds)(1/2 teaspoon)coriander (dhania) seeds - crushed(1/2 tablespoon) - 4
Methi leaves would leave out water in 2-3 mins
methi leaves (fenugreek leaves)(1/2 cup) - 5
Add water very slowly and make a thick batter
- 6
Once it is done, adjust the spice and salt according to your taste
salt - to taste - 7
Pour the rest of the oil in a pan on medium flame
- 8
Once it is hot enough, use a greased spoon or wet hands to drop small pakoras (or bite sized pieces) into the hot oil
- 9
Be sure not to overcrowd the frying pan (or kadai)
sunflower oil - for deep frying - 10
Fry on medium heat turning the batch over in the oil occasionally
- 11
Fry till golden brown and drain the pakoras on the kitchen towel
- 12
Fry the rest of the pakoras similarly
- 13
Serve the Methi Pakoras with hot Masala Chai or Papaya Banana smoothie
methi leaves (fenugreek leaves)(1/2 cup)
Rate this recipe
