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Methi Na Gota Recipe – Methi Pakora recipe

Methi Na Gota Recipe – Methi Pakora recipe

Steaming hot tea and warm, scrumptious pakoras make a perfect supper. Everyone does love eating pakoras and these crispy pakoras can be of cauliflower, potato, brinjal, spinach, fenugreek leaves and so on. Today we are sharing a very simple yet delicious recipe of methi pakoras, also known as methi na gota. Fresh and green fenugreek is available in abundance in market nowadays, because it winters. The fritters made with fenugreek leaves and gram flour is crisp and textured soft.

We often make sabzi and paranthas with fenugreek, but try making pakoras from it for today’s supper, they taste scrumptious. Pakora is an all time favorite and popular snack in Indian. We all do indulge in pakoras often, especially during tea time. So, what are you waiting for, when you have an easy and quick recipe for making these lip smacking methi fritters at your home. Enjoy!

Directions

Getting ready:

Chop off the stalk of fenugreek leaves and rinse the leaves thoroughly. Then chop the methi leaves finely.

methi pakora

Making:

Let’s start with making the batter for the pakoras. For this, take gram flour, asafoetida, carom seeds, red chilly powder, ginger paste, green chilly and salt in a big mixing bowl. Mix the ingredients well.

methi pakora
Now add water in small portions and make a smooth batter with thick consistency. Keep aside the batter for 10 minutes to rest. Add the chopped fenugreek leaves to the batter and mix well. Add more water if the batter gets too thick in consistency. Whisk the batter for 2-3 minutes.

methi pakora

Heat enough oil in a wok to deep fry the pakoras. Take spoon full of batter and slide in the hot oil. Drop as many pakoras as possible at once in the wok.

methi pakora

Flip and toss the pakoras and fry until they get golden brown and crispy. Keep the flame medium-high or medium. Drain out the fried pakoras on kitchen paper towel to remove excess oil and continue doing the same until whole batter is utilized. Methi pakoras are ready.

methi pakora

Serving:

Serve this crusty, mouth watering and tummy filling methi pakoras steaming hot with side assortment of any dip or chutneys like tomato ketchup, green coriander chutney and enjoy eating.

methi pakora

Suggestions:

  • Try using gram flour with thick granules as pakoras come out nice and delicious.
    In case you don’t find this gram flour, then add 2 to 3 tbsp semolina or rice flour to the normal gram flour. With this the pakoras will come out crispy and crunchy.
  • For 4 members
  • Time – 30 minutes

Methi Na Gota Recipe - Methi Pakora recipe methi pakoda
Author: 
Recipe type: Snacks
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • Fenugreek leaves – 250 grams
  • Gram flour – 2 cup (250 grams)
  • Asafoetida – 1 pinch
  • Carom seeds – ¼ tsp
  • Red chilly powder – ¼ tsp
  • Ginger – 1 inch (grated)
  • Green chilly – 2 to 3 (finely chopped)
  • Salt –more than 1 tsp or as per taste
  • Oil – for frying pakoras
Instructions
  1. Chop the methi leaves finely.
  2. Take gram flour, asafoetida, carom seeds, red chilly powder, ginger paste, green chilly and salt in a big mixing bowl. Mix the ingredients well.
  3. Now add water in small portions and make a smooth batter with thick consistency. Keep aside the batter for 10 minutes to rest.
  4. Add the chopped leaves to the batter and mix well.
  5. Heat enough oil in a wok to deep fry the pakoras. Take spoon full of batter and slide in the hot oil. Drop as many pakoras as possible at once in the wok. Fry until they get golden brown and crispy. Keep the flame medium-high or medium.
  6. Drain out the fried pakoras on kitchen paper towel to remove excess oil and continue doing the same until whole batter is utilized. Methi pakoras are ready.
  7. Serve this crusty, mouth watering and tummy filling methi pakoras steaming hot with side assortment of any dip or chutneys like tomato ketchup, green coriander chutney and enjoy eating.

 

1 Comment

1 Comment

  1. Harsha

    December 7, 2018 at 4:38 pm

    You do not say methi leaves has to be washed in clean water for 3-4 times to get rid of dirt & grit,then put in a colander to dry before use.
    Harsha

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