Methi - Ande ke Pakode | How to make Methi - Ande ke Pakode

By Amrita Iyer  |  11th Oct 2016  |  
5.0 from 3 reviews Rate It!
  • Methi - Ande ke Pakode, How to make Methi - Ande ke Pakode
Methi - Ande ke Pakodeby Amrita Iyer
  • Prep Time

    15

    mins
  • Cook Time

    45

    mins
  • Serves

    8

    People

32

3





About Methi - Ande ke Pakode Recipe

The health quotient of this snack is big as it contains 2 main ingredients – Eggs and Fenugreek Leaves known for all their goodness.

Methi - Ande ke Pakode, a deliciously finger licking recipe to treat your family and friends. This recipe of Methi - Ande ke Pakode by Amrita Iyer will definitely help you in its preparation. The Methi - Ande ke Pakode can be prepared within 15 minutes. The time taken for cooking Methi - Ande ke Pakode is 45 minutes. With such flavoursome ingredients, the dish tastes superb! This recipe is appropriate to serve 8 people. The recipe details out how to make Methi - Ande ke Pakode step by step. The detailed explanation makes Methi - Ande ke Pakode so simple and easy that even beginners can try it out. The recipe for Methi - Ande ke Pakode can be tweaked in a lot of ways to make it more interesting. So, the next time you have a party at home do not forget to check out the recipe of Methi - Ande ke Pakode from BetterButter.

Methi - Ande ke Pakode

Ingredients to make Methi - Ande ke Pakode

  • 6 eggs (hard boiled)
  • 1 bunch fresh fenugreek leaves – washed, rinsed and chopped
  • 1 1/2 cups gram flour (besan)
  • 1/4 tsp Ajwain (carom seeds)
  • 1/2 tsp turmeric powder
  • A pinch of baking soda
  • 1/2 tsp kasuri methi
  • 1 tsp garam masala
  • salt to taste
  • Chaat masala for sprinkling on top
  • oil for frying the Papad

How to make Methi - Ande ke Pakode

  1. Grate the eggs into a bowl. Add all the ingredients except oil and Chaat Masala. Add enough water to make a thick batter.
  2. Heat Oil on medium heat and drop in spoonfuls of the pakoda batter. Fry till half done. Take out and drain. Fry again till dark brown and crisp. Sprinkle Chaat Masala on top.
  3. Serve hot with sauce and chutney.

Reviews for Methi - Ande ke Pakode (3)

Amrita Iyera year ago

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Padma Ia year ago

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krishna va year ago

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