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Methi (spinach) Pakoda Or Pakora Or Methi Fritters Recipe

Methi (spinach) Pakoda Or Pakora Or Methi Fritters Recipe
Methi (spinach) Pakoda Or Pakora Or Methi Fritters Recipe
  • Prep time
  • Cooking time
  • Serves4 Person(s)
  • CategoryVeg
  • Cuisine TypeNorth Indian
  • Good for Snacks
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About this Recipe

Methi pakoda is a healthy Indian snack made from fresh spinach leaves, gram flour, onions, asafoetida and mild spices.  They are not only nutritious and crispy but also rich in iron due to goodness of spinach leaves.  Methi pakoda is a quick and easy to make pakoda recipe and can be had as an evening snack with a cup of tea.

Ingredients & Quantity
  • Methi (spinach) leaves – 2 cups
  • Besan or gram flour – 1 cup
  • Rice flour – 2 tablespoons
  • Onion – 1 (chopped finely)
  • Red chilli powder – 1 teaspoon
  • Ajwain seeds – 1/4 teaspoon
  • Garam masala – 1/4 teaspoon
  • 2 pinches of amchoor powder
  • A pinch of asafoetida (hing)
  • Salt to taste
  • Oil for deep frying
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How to cook?
  1. Wash the methi leaves thoroughly and chop them roughly and keep it aside. In a mixing bowl, add the methi leaves, gram flour, rice flour, chopped onions, red chilli powder, ajwain seeds, amchoor powder, garam masala, asafoetida and salt and mix well.
  2. Methi (spinach) Pakoda Or Pakora Or Methi Fritters Recipe
  3. Add little water  to this and mix everything well to make a thick batter.
  4. Methi (spinach) Pakoda Or Pakora Or Methi Fritters Recipe
  5. Heat sufficient oil in a deep bottomed pan or kadai.  Add a spoonful of batter into the oil and deep fry them over medium flame till they are golden brown on both the sides and crispy.  Remove them with the slotted spoon.
  6. Methi (spinach) Pakoda Or Pakora Or Methi Fritters Recipe
  7. Serve methi pakodas hot with tomato ketchup or coconut chutney.
  8. NOTES/TIPS Deep fry the pakodas on a medium flame so that they get cooked evenly.  Do not overcrowd the pakodas while deep frying. Adding amchoor powder to the batter reduces the bitterness of the methi leaves. Pakoda batter should be of medium consistency, neither too thick nor too thin.
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