Methi aur Palak ke Pakode | How to make Methi aur Palak ke Pakode

By Chef (Mrs) Reetu Uday Kugaji  |  28th Feb 2016  |  
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  • Methi aur Palak ke Pakode, How to make Methi aur Palak ke Pakode
Methi aur Palak ke Pakodeby Chef (Mrs) Reetu Uday Kugaji
  • Prep Time

    15

    mins
  • Cook Time

    12

    mins
  • Serves

    4

    People

173

0

About Methi aur Palak ke Pakode Recipe

Crispy pakodas prepared by mixing fresh fenugreek leaves and spinach with bengal gram flour and Indian spices and deep fried till crisp. These pakodas are sold on the streets of Uttar Pradesh.

Methi aur Palak ke Pakode

Ingredients to make Methi aur Palak ke Pakode

  • Fresh fenugreek leaves, roughly chopped 1 small bunch
  • Fresh spinach leaves, roughly chopped 1 small bunch
  • onion, sliced thinly 1
  • green chillies, finely chopped 2
  • salt to taste
  • Refined oil as required to deep fry
  • Bengal gram flour - 60 gms
  • Carom seeds - 1/4 tsp
  • turmeric powder - 1/4 tsp
  • red chilli powder - 1/2 tsp
  • cumin powder - 1/4 tsp
  • Chat masala - 3/4 tsp
  • For sprinkling:
  • lemon juice - 10 ml

How to make Methi aur Palak ke Pakode

  1. In a glass bowl, add roughly chopped fenugreek leaves, spinach, sliced onion, chopped green chillies and salt. Mix well.
  2. Add carom seeds, turmeric powder, red chilli powder, cumin powder and chaat masala to the bowl and mix again.
  3. Add gram flour and very less water. Mix well. Adjust the salt.
  4. Heat refined oil and add a spoon full of mixture, repeating the procedure to make the pakodas. The oil should be medium hot, fry the pakodas till crisp.
  5. Remove the pakodas on an absorbent kitchen tissue paper to remove any excess oil.
  6. Serve hot sprinkled with lemon juice accompanied with spicy pudina chutney.

My Tip:

You may add a pinch of baking soda to the pakoda mixture.

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