Methi pakora is a famous snack recipe. In Gujarat, it is famous in the name of Methi Na Gota. Since the season is monsoon we can enjoy this crunchy and crispy snack with evening tea or coffee.
Yield / Serves
Methi Leaves/ Fenugreek - 11/2 cup, tightly Packed
Besan / Gram Flour - 11/2 cup to 2 cup
Asafoetida - a pinch
Ginger - finely chopped, 1 teaspoon
Salt to taste
Ajwain/Carom Seeds - 1/4 teaspoon
Red Chilli Powder - 1/4 teaspoon
Refined Oil for deep frying ( almost 2 to 3 cups)
Chaat Masala - 1 teaspoon
Wash and clean the methi leaves and chop them. Avoid the stems.
In a bowl take besan, asafoetida, red chilli powder, salt, chopped ginger and carom seeds and mix them well.
Now add the chopped leaves into the mixture and mix it.
Methi leaves contain some moisture with that the dry mixture will start binding. Add little water later to make a smooth batter.
Heat enough oil in a wok and take a spoonful of batter and slide in the hot oil.
Fry the pakoras in medium flame until they are golden brown and crispy from all the sides.
Take them out on a tissue paper to drain the extra oil.
Sprinkle chaat masala on top and serve with tea or ketchup or chutney.
Avoid adding too much water at a time which will result in a runny batter.
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