Thursday, July 2, 2015

Methi Pakodi

This has been sitting in the draft folder for want of a better picture.  But that will take a while. Doctor's orders - as I have to be off deep fried foods for a while to recoup,  and I thought I might as well post this.  A great dish for a rainy day with a cup of steaming tea.  And the aroma of the methi leaves will just waft through the house as you make the pakodis.  The recipe is from Rak's Kitchen.

Methi Leaves - 1/2 cup
Besan / Chick pea flour - 3/4 cup
Rice flour - 3 tbsp
Ginger - a small bit - finely chopped
Green chilie -2 nos -
Onion - 1/2 finely chopped
Curd - 1 tbsp - preferably sour curd
A generous pinch of cooking soda
Red chili powder - to taste ( remember you have added the green chili)
Ajwain - 1 tsp
Salt - to taste

Oil - for deep frying

Chop cleaned methi leaves finely.

Take a bowl.  Mix all the ingredients.
Add water gradually and make a thick batter.  But not too thick :-)
Add a spoon of hot oil to the batter, this will result in crisp pakodis

Heat oil in a pan
Either using a spoon or with your hand drop in a bit of batter and deep fry on medium heat till golden brown
Do not let them brown too soon, as the centre might remain uncooked

Once done, remove with a slotted spoon.
Drain the oil well.

And serve with chutney preferably.  Or a dash of pickle.
And of course with a cup of tea.


  1. love the crispy fried fritters esp during rains..yummy!

  2. You are teasing the palate by posting pictures of mouth watering dishes.I wish I had a plateful before me!! My daughter is using Pigeon Super Air fryer to avoid deep frying.Have you tried it?

    1. No. Have tried a baked version of deep fried foods. Not the Air fryer. Will not be quite the same, isn't it?


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