Meena's Taste Mantra

Methi Pakoda | Fenugreek Leaves Fritter

The off season rains with the sudden weather transformation that resembled as if we were in a hill station...really set mood for something Deep Fired! This was an impulse which we three caved into added by the fact Amma was wanting to try Methi Pakodas as the next deep fired item in about a month's time!

Ingredients available, Mausam conducive and connoisseurs ever ready...stage perfectly set! Amma was glad to make these lovely Methi Pakodas...crisp to bite and soft to munch, perfectly shaped, awesome flavour thanks to Ajwain! This really made us wanting more of it ...but then...we enjoyed it responsibly...limited portion and after that a cup of Green Lemon Tea!

INGREDIENTS

1/4 tsp Red Chilli Powder

A pinch Hing | Asafoetida Powder
A pinch Baking Soda
Oil for frying
To taste Salt

METHOD

In a mixing bowl add all ingredients except baking soda and mix well by adding very little water. The consistency should be thick such that we can take the batter and slide it into oil with our fingers.
Add Baking Soda and mix well.
In a deep kadhai, keep the oil for deep frying. Check if the oil is hot for frying the pakodas, by adding a drop of the pakoda batter. If it rises up immediately then the oil is ready for making bajjis. Reduce the flame a bit.
Take little batter in your fingers and with the help of your thumb scoop them into the oil, gently. This action will ensure the batter falls as a ball. In the similar fashion make as many balls as the kadhai can accommodate. For beginners, you may take the help of a spoon, take a bit of the pakoda batter and with another spoon gently slide it into the kadhai. Take care while placing the pakodas into the oil. You can put upto 4 to 5 pakodas at one go.
Fry with occasional stirring so that the fritters are nice and golden. Scoop them with a slotted spoon and transfer to a plate layered with tissue paper. For this quantity we got 25 lemon sized Methi Pakodas.
Slowly flip the pakodas to the other side and fry till they become golden brown.
Transfer onto a tissue paper.
Serve hot with Tomato Ketchup | Coriander Mint Chutney and garma garam Green Lemon Tea!

Do try these and let us know!

We have used:

1. LG Hing Powder

2. Sundrop Heart Oil

3. Tata Salt Lite

About C R Meena

(c) 2014 - 2016, Meena's Taste Mantra is the result of my ardent desire to share my recipes, with all who appreciate and celebrate food. These recipes are as a result of 60 years of cooking experience, influenced by tradition and exposure to various concepts, new recipes/ingredients and a passion for cooking - adapting to healthier alternatives.