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methi pakoda
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Methi Pakoda Recipe

Servings 4
Calories 401kcal
Author Siddhi Panchal

Ingredients

  • 750 gms Fenugreek leaves Finely Chopped
  • 100 gms Coriander leaves Finely Chopped
  • Curd As needed
  • Oil As needed
  • 2 Cup Gram Flour
  • 1/4 Cup Wheat Flour Ladva/Lapasi Flour - Thick
  • 4 to 5 Green chili
  • 1 tbsp Red chili powder
  • 1/4 tsp Asafoetida
  • 1/2 tbsp Ginger Grated
  • 1/4 tsp Turmeric Powder
  • 2 tbsp Sugar
  • Salt to Taste

Instructions

  • In a large mixing bowl add wheat flour, pour 1 tbsp of oil on it and mix well.
  • Now add gram flour and mix it well. Add 2 tbsp oil and give it a nice mix again.
  • Next, add the spices, firstly add red chili powder, turmeric powder, asafetida, sugar, salt (accordingly) ginger paste, green chilies, and mix well all the ingredients.
  • Add methi or fenugreek leaves, please note that the leaves should be absolutely dry, add coriander leaves, sprinkle ½ tsp salt and 2 tbsp oil. Start with blending the fenugreek and coriander leaves and later with the flour and spice mixture.
  • Add curd accordingly and blend it well. It should be of medium-thick consistency.
  • Let the batter rest for 5-10 minutes.
  • Heat oil in a kadhai (steel vessel), and once it is hot, add a spoonful into the batter and stir it well.
  • Once the oil is medium hot, take in a spoonful of batter and gently drop it into the oil, you can use your hands as well.
  • Turn and flip them over until they have a nice golden color. When it does, take them out in a kitchen towel lined plate.
  • Fry the next batch the same way.

Nutrition

Calories: 401kcal | Carbohydrates: 63g | Protein: 23g | Fat: 6g | Saturated Fat: 1g | Sodium: 233mg | Potassium: 677mg | Fiber: 11g | Sugar: 14g | Vitamin A: 2305IU | Vitamin C: 12mg | Calcium: 50mg | Iron: 8mg