BM #120 Week 3 Day 3 -
These deep fried methi pakoras are an excellent addition to any party menu and also with a cup of tea on a rainy day.
I had included these pakoras as part of a Gujarati Thali last year.
Recipe Source here
Ingredients -
Methi leaves washed, chopped and blanched 1/2 cup
Salt, Sugar, Green chili paste, hing as per taste
Water 1/2 cup + Baking Soda a pinch
Besan / Gram Flour / Senagapindi 1 cup (more if needed)
Ingredients -
Methi leaves washed, chopped and blanched 1/2 cup
Salt, Sugar, Green chili paste, hing as per taste
Water 1/2 cup + Baking Soda a pinch
Besan / Gram Flour / Senagapindi 1 cup (more if needed)
Oil 1 Tbsp + more for deep frying
To Coarse Grind -
Peppercorns 6-8
Coriander seeds 1 tsp
Ajwain / Vaamu 1 tsp
Method Of Preparation -
I used frozen methi leaves. So I just thawed them.
In a mixing bowl, add a tablespoon of oil, water and baking soda. Mix well.
Add in the salt, sugar, green chili paste, hing, thawed methi leaves.
Coarsely grind peppercorns, coriander seeds and ajwain. Add it into the mixture.
Gradually add besan and mix well without lumps to make a stiff batter.
Heat the oil in a wok/kadai.
When the oil is adequately hot, scoop a teaspoon of batter and gently drop in hot oil. Add as many scoops as the kadai can accommodate without crowding the oil.
Allow those scoops of batter to brown well on all sides and remove with a slotted spoon onto kitchen paper towels to drain excess oil.
Continue frying with the rest of the batter.
Serve with Green Chutney or Tamarind Date chutney or ketchup.
Preparation Time 45 minutes
Serves 7-8
To Coarse Grind -
Peppercorns 6-8
Coriander seeds 1 tsp
Ajwain / Vaamu 1 tsp
Method Of Preparation -
I used frozen methi leaves. So I just thawed them.
In a mixing bowl, add a tablespoon of oil, water and baking soda. Mix well.
Add in the salt, sugar, green chili paste, hing, thawed methi leaves.
Coarsely grind peppercorns, coriander seeds and ajwain. Add it into the mixture.
Gradually add besan and mix well without lumps to make a stiff batter.
Heat the oil in a wok/kadai.
When the oil is adequately hot, scoop a teaspoon of batter and gently drop in hot oil. Add as many scoops as the kadai can accommodate without crowding the oil.
Allow those scoops of batter to brown well on all sides and remove with a slotted spoon onto kitchen paper towels to drain excess oil.
Continue frying with the rest of the batter.
Serve with Green Chutney or Tamarind Date chutney or ketchup.
Preparation Time 45 minutes
Serves 7-8
Posts
Blog Directory
One of our friends makes this and it’s so delicious!! I have never bothered making it but I do pick up the frozen kind whenever I see it 😬. You’re right, it pairs so well with a hot of masala chai!
I have to try your recipe. This is yummy and great snack I have bookmarked your recipe, Thanks for sharing.
Aww those methi pakoras look scrumptious harini! a perfect snack with a hot cup of chai ! Tempting snack!
Methi na gota is a nice tea time snack and we loved it as an evening snack. Frozen methi worked well in this recipe.
Methi na gota look so delicious and tempting Harini. Perfect tea time snack and we always love these hot pakoras.