Methi / vendhayam / fenugreek contains protein, fibre, vitamin C, niacin, potassium, iron and alkaloids. It is very good for reducing cholesterol, increased breast milk, acidity and diabetes. Methi pakoda is a simple and quick pakoda prepared with fresh methi leaves, which is a tasty evening snack on rainy days.
Serves 4 people
- 2 cups - Methi leaves / vendhaya keerai / fenugreek leaves (chopped)
- 1 cup - Gram flour / besan / kadalai maavu
- 5 tbsp - Rice flour / Arisi maavu
- 1 no - Onion (slice lengthwise thinly)
- 1 tsp - Ginger (finely chopped)
- 1/4 to 1/2 tsp - Red chilli powder (or add as needed)
- 1/4 tsp - Garam masala powder
- 1/2 tsp - Cumin seeds
- 2 pinches - Ajwain / omam (crushed)
- 1 pinch - Baking soda
- 1 pinch - Asafoetida
- 1 tbsp - Fresh curry leaves chopped
- Salt to taste
- Oil for deep frying
- Take a mixing bowl, add gram flour, rice flour, red chilli powder, garam masala, cumin seeds, crushed ajwain seeds, baking soda, asafoetida and required salt, mix well everything.
- Now add onion sliced, ginger, chopped methi leaves along with enough water, mix everything well together to form a thick batter as shown in the picture.
- Heat oil in a pan, add a spoon full of pakoda batter into hot oil and deep fry them over medium flame till they are golden brown on both side.
- Drain them on paper towel to remove excess oil. Serve hot with ketchup or coconut chutney.
- Wash methi leaves thoroughly in water for 2 to 3 times, then finely chop them.
- Do not over crowd while deep frying pakoda.
- Keep flame over medium flame, so that inner side of the pakoda will also cook evenly.
- Pakoda batter should not be very thick or very thin. If it is thick then the pakoda will be very hard. If it is thin then the pakoda will absorb lot of oil and also it will not hold its shape.