Archive | 9:11 am

Fenugreek Leaves Fritters

27 Feb

Menthi kura / Methi Pakodi


Fenugreek Leaves / Methi 2 cups packed
Besan / Gram Flour 3/4 cup
Tamarind Pulp 1 tbsp
Turmeric Powder 1/2 tsp
Red Chilli Powder 1 – 2 tsps
Sugar 2 tsps (optional)
Salt to taste
Oil for deep frying

Method of preparation:

Clean, pluck and thoroughly wash fenugreek leaves.

In a mixing bowl, mix together fenugreek leaves, besan, tamarind pulp, turmeric powder, red chilli powder, salt and 2 tbsps of oil with sufficient amount of water to let besan stick to the fenugreek leaves.

Heat oil in deep frying pan, take small amounts of the besan mixture and slowly drop in hot oil.
Fry them till crisp and golden brown on both sides and remove fritters onto a kitchen towel.
Repeat the same with remaining besan fenugreek mixture.
Serve methi pakodi with pickle rice or as a snack.

Notes: If you don’t like the taste of methi, reduce the amount of methi and increase the amount of besan.