June 5, 2015

Methi Pakora | Deep fried fenugreek fritters

Whats not to like in Pakoras ? (aka Pakodas in South India) - these gramflour fritters are popular as street food as well as quick snacks for both kids or unexpected guests. Yes, moderation is the key. We dont deep fry even puris that often but when I made these, they flew off the shelf (rather pan) in no time...

Addition of fenugreek leaves was a last minute brain wave (call it requirement) as I had run out of onions (which was the original plan). But glad we made it and munched happily. It was perfectly spicy so we didnt even need any ketchup to go with it... Make a batch as this goes to BM#53 and Kids Delight hosted by Sandhya.

Hope you enjoyed this week's series with Sprouts Sundal, Dahi Ragda Chaat and today's Methi Pakora. Stay tuned till next week with another theme....

Similar recipes:




Prep time : 15 mins | Frying time : 15 mins | Serves : 4
- spice level : medium to high.

Vegan fritter with gramflour and fenugreek 

Ingredients:
  • Besan / Kadalai maavu / gram flour - 1 cup
  • Rice flour - 3 tsp
  • Salt - to taste
  • Finely chopped fenugreek / methi leaves - 1/2 cup (fresh or frozen)
  • Red chilli powder - to taste (about 1 1/2 tsp ) - adjust to taste
  • Hing - a generous pinch
  • Turmeric  - a dash
  • Ajwain / carrom seeds - 1/2 tsp
  • Crushed whole coriander seeds (dhaniya) - 1/2 TBSP (optional)
  • Oil - to deep fry - divided use.


Method:
  1. Sieve the flours together with salt. Add a ladle of hot oil (heated separately for 1 mins) and gently mix with a spoon. Now add the rest of the ingredients (except the oil for frying) and mix well. 
  2. Methi leaves would leave out water in 2-3 mins. Add water very slowly (max 1/4 - 1/3 cup) and make a thickish batter. check for spice and salt
  3. Keep the rest of the oil on medium-high heat. Use a greased spoon or wet hands to drop small pakoras (or bite sized pieces) into the hot oil once ready. Be sure not to overcrowd the frying pan (or kadai)
  4. Fry on medium heat turning the batch over in the oil occasionally. Fry till golden brown and drain on kitchen towels.  Fry the rest of the batches similarly.
  5. Serve hot when crispy. 


21 comments:

  1. Who doesn't like these!!! Tastes yum and pairs so well with a cup of tea..

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  2. Surely looks sinful ..can have it anytime!

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  3. Addictive pakoras, i can finish a plate without any guilt.

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  4. crisp crisp pakoras...perfect for our rainy weather here...

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  5. this plate and rains..is all that i need now

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  6. Pakoras ! Anytime dear , look lovely!

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  7. Anytime just call me. These look delicious

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  8. Can never say no to this.

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  9. Made these fritters couple of months ago for BM. We loved it. Perfectly done, looks nice and crunchy

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  10. I love methi & am sure these tasted great

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  11. Addition of methi leaves sounds delicious. Pakoras look yumm!!

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  12. Wow! That plate of pakoras look so tempting!! Enjoyed all the 3 snacks you posted for this series Kalyani...

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  13. Lovely pakoras with methi! They are so addictive.

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  14. A bowl of these and hot cup of filter kaapi, sorgam!!! :)

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  15. looks so crispy and definitely snack worthy!

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  16. I like that fried methi flavor perfect snack

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  17. Ofcourse every one will love these pakoras. Looks very very inviting Kal

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  18. Not a fan of pakoras but you have fried them to a lovely golden brown.

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  19. All I am missing now is some rain and a good book...would be a heavenly co,himation with these pakoras

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  20. I am a methi lover and these pakodas are looking great.

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hi there ! Thanks for stopping by. Would love to hear what you thought of this post.. your support is invaluable for this blog..

Cheers
Kalyani

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