Fenugreek Pakoras (Methi Ke Gote) Recipe: Methi ke Pakode Recipe

 

This is a traditional Gujarati recipe. Which we can store for 7-8 days. Gram flour and fenugreek are used to make it. This recipe is mainly made in the beach and sea season. It is made in the morning and evening along with hot tea. It is also eaten with gram flour and vegetables. So, without wasting time, know the method of making Methi ke Gote. 

Ingredients:

Fenugreek - 250 grams

Gram flour - 2 cups (250 grams)

Asafoetida - 1 pinch

Fennel - 1 teaspoon

Cumin seeds - 1 teaspoon

Coriander seeds - 1 teaspoon

Celery - 1/4 teaspoon

Red chili powder - 1/4 teaspoon

Turmeric powder - 1/4 teaspoon

Coriander powder - 1/4 teaspoon

Ginger - 1 inch (grated)

Green chili - 2-3 (finely chopped)

Salt - according to taste

Oil - for frying pakoras

Fenugreek Pakoras (Methi Ke Gote)

Instructions:

- Take out the gram flour in a vessel. Add asafoetida, celery, cumin seeds, coriander seeds, fennel, turmeric powder, coriander powder, red chili powder, ginger paste, green chili and salt to it and make a thick batter with the help of water until the lumps disappear. Keep the batter aside for 10 minutes so that it is well prepared.

- Break and clean the fenugreek leaves, wash the leaves twice with clean water and keep the washed leaves in a sieve or plate at an angle so that the excess water drains out from the leaves. Chop these leaves finely. Add the chopped fenugreek to the gram flour batter and mix. If the batter seems thick, add some more water and mash the batter well for 2-3 minutes.

- Heat oil in a pan. Take a little batter with a spoon and put it in the hot oil. Put as many pakoras as can be immersed in the oil properly. Fry the pakoras by turning them till they turn brown. Keep the flame medium or high. Take out the fried pakoras on a plate covered with tissue paper. Prepare pakoras in the same way with the remaining batter. It takes 5-6 minutes to fry pakoras at once.

- Hot fenugreek pakoras are ready. Serve and eat them with tomato sauce or green coriander chutney.

Note:

Use coarse gram flour to make pakoras. Pakoras made from it turn out very good. If coarse gram flour is not available, then adding 2-3 tablespoons of semolina or rice flour to ordinary gram flour also makes the pakoras crispy.

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