Methi pakoda is a healthy Indian snack made from fresh spinach leaves, gram flour, onions, asafoetida and mild spices. Ã‚Â They are not only nutritious and crispy but also rich in iron due to goodness of spinach leaves. Ã‚Â Methi pakoda is a quick and easy to make pakoda recipe and can be had as an evening snack with a cup of tea.
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Yield / Serves
Methi (spinach) leaves Ã¢â‚¬â€œ 2 cups
Besan or gram flour Ã¢â‚¬â€œ 1 cup
Rice flour Ã¢â‚¬â€œ 2 tablespoons
Onion Ã¢â‚¬â€œ 1 (chopped finely)
Red chilli powder Ã¢â‚¬â€œ 1 teaspoon
Ajwain seeds Ã¢â‚¬â€œ 1/4 teaspoon
Garam masala Ã¢â‚¬â€œ 1/4 teaspoon
2 pinches of amchoor powder
A pinch of asafoetida (hing)
Salt to taste
Oil for deep frying
Wash the methi leaves thoroughly and chop them roughly and keep it aside._x000D_ 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.
Add little water to this and mix everything well to make a thick batter.
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.
Serve methi pakodas hot with tomato ketchup or coconut chutney.
NOTES/TIPS_x000D_ Deep fry the pakodas on a medium flame so that they get cooked evenly. Do not overcrowd the pakodas while deep frying._x000D_ Adding amchoor powder to the batter reduces the bitterness of the methi leaves._x000D_ Pakoda batter should be of medium consistency, neither too thick nor too thin.
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