Methi Pakoda Recipe: A traditional and authentic Gujarati snack made with finely chopped fenugreek leaves and chickpea flour The recipe is very similar to that of any deep-fried bajji or fritters and can be served as evening snacks or appetisers. Furthermore, when compared to others, it is one of the easiest and simplest bajji recipes.
Pakora, also known as pakoda, is a popular Indian snack consisting of fried fritters. Pakoras are made with a variety of vegetables. There are many regional variations in the recipes as well.
Gram flour, also known as besan, is the flour that is always used to make pakoras. Rice flour can sometimes be added for extra crispness. However, the main flour is gramme flour.
Recipes for bajji or pakora are popular throughout India, and they can be made with a variety of vegetables and ingredients. In fact, each region and state has its own variation that is tailored to the local demography. The methi na is a popular and tasty bajji or deep-fried snack recipe from western Indian cuisine.
While you can call this methi na gota recipe a bajji or a methi pakora, it is still a completely different recipe. Even though there are many similarities between methi na bhajiya and other bhajiyas, there are many differences in how they are made. The majority of bhajiya is made by dipping the vegetables in a spiced chickpea or plain flour batter and deep-frying them until crisp. In this case, the fenugreek leaves are finely chopped before being combined with spiced besan batter. Furthermore, it is deep fried to soft round balls rather than crisp fritters. As a result, you can serve it with a pav similar to the vada pav recipe.
This methi bhajiya recipe is a simple chai time snack that we enjoy on special occasions. I don’t make pakoras very often for health reasons. But every now and then, we indulge in pakoras, and with the movie on, pakodas make for a quick munching snack.
Serve methi pakoda with green chutney, tamarind chutney, or tomato ketchup as an appetiser or tea time snack. They can also be served with roti or sandwiched between bread slices.
In addition, some important and critical tips, suggestions, and variations to a perfect methi na gota recipe are provided. First and foremost, in this recipe, I have used only methi and coriander leaves. However, it can easily be expanded by adding finely chopped onions and capsicum to make it more crunchy. Second, the recipe is best made with freshly chopped fenugreek leaves, which adds flavour. If you don’t have access to fresh fenugreek leaves, you can substitute dried fenugreek leaves. Finally, deep fry these in small batches over a low to medium heat. Also, if you’re in a hurry, reduce the size of these methi balls so they cook faster.
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Methi Pakoda Recipe
- 1/2 cup water
- 1 tbsp oil
- 1 tbsp sugar
- 1 chilli (finely chopped)
- 1/2 tsp ginger paste
- 1/2 tsp coriander seeds (crushed)
- 1/4 tsp ajwain / carom seeds
- 1/2 tsp pepper (crushed)
- 1/4 tsp turmeric
- 1/2 tsp kashmiri red chilli powder
- pinch hing / asafoetida
- 1 tbsp lemon juice
- 3/4 tsp salt
- 1/4 tsp baking soda
- 3/4 cup fenugreek leaves / methi (finely chopped)
- 3 tbsp coriander (finely chopped)
- 2 tbsp rava / semolina / suji (fine)
- 1 cup besan / gram flour
- oil for frying
- To begin, combine 1/2 cup water, 1 tablespoon oil, 1 tablespoon sugar, 1 chilli, and 1/2 tablespoon ginger paste in a large mixing bowl.
- Also add 1/2 teaspoon coriander seeds, 1/4 teaspoon ajwain, 1/2 teaspoon pepper, 1/4 teaspoon turmeric, 1/2 teaspoon chilli powder, and a pinch of hing
- In addition, add 1 tbsp lemon juice, 3/4 tsp salt, and 1/4 tsp baking soda.
- Mix well with a whisk, making sure all of the spices are well combined.
- Now stir in 3/4 cup fenugreek leaves and 3 tablespoons coriander. Combine thoroughly.
- Add 2 tbsp rava and 1 cup besan to the mix.
- Whisk and combine the ingredients to make a thick, lump-free batter.
- Drop the batter in small balls into the hot oil.
- Stir occasionally to ensure that the pakoda are completely cooked.
- Fry the pakoda until golden and crisp.
- Drain over a kitchen towel to soak up any excess oil.
- Finally, serve with green chutney and methi na gota.
- To begin, finely chop methi, avoiding using the stem because it will be slightly crunchy.
- Also, fry on medium heat or the gota will be undercooked from the inside.
- Furthermore, the addition of sugar balances the bitterness of methi.
- The recipe can be doubled or tripled if desired.
- The amount of spices can be adjusted to suit your preferences.
- If desired, add a mixture of finely chopped fenugreek leaves and finely chopped spinach leaves. The flavour of the fritters, on the other hand, will change. This way, you can combine more leafy vegetables, such as amaranth or dill leaves, with fenugreek leaves.
- Finally, methi pakoda recipe is delicious as an evening snack on a rainy day.
Tips for using fenugreek leaves:
First, I gather a large quantity of fenugreek leaves. Pluck the leaves and store them in a box in the refrigerator. This saves time when preparing a fenugreek-based dish. Simply take them out of the fridge. Rinse, chop, and then incorporate into the recipe. Fenugreek leaves can be stored in the refrigerator for 10 to 12 days.
And second we can’t get fenugreek leaves because they’re too bitter here. If you have bitter fenugreek leaves or dislike the bitter taste, rub the chopped fenugreek leaves in a bowl or strainer with a pinch of salt. Set aside for 15–20 minutes. Lightly squeeze the leaves. After that, add to the dish.
What are the advantages of methi?
According to the evidence, fenugreek can help lower blood sugar levels, boost testosterone, and increase milk production in breastfeeding mothers. Fenugreek may also help with cholesterol control, inflammation reduction, and appetite control, but more research is needed in these areas.
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