Methi Ande Ke Pakode

Ingredients list for Methi Ande Ke Pakode

• 6 Eggs peeled and grated
• 1 bunch Fresh Fenugreek Leaves finely chopped
• 1 1/2 cups Gram flour (besan)
• 1/4 teaspoon Carom seeds (ajwain)
• 1/2 teaspoon Turmeric powder
• a pinch Baking soda
• 1/2 teaspoon Dried fenugreek leaves (kasoori methi)
• 1/4 teaspoon Garam masala powder
• to taste Salt
• to deep fry Oil
• a pinch Chaat masala
• 1/4 cup Green peas

Method

1. Combine grated egg, fenugreek leaves, besan, carom seeds, turmeric powder, baking soda, kasuri methi, garam masala powder and salt in a bowl.
2. Mix well using sufficient water to make a thick batter. Heat sufficient oil in a kadai.
3. Divide the batter into equal portions and drop in the hot oil. Deep fry pakodes till half cooked. Drain on absorbent paper.
4. Deep fry pakodes once again till golden and crisp. Drain on absorbent paper. Sprinkle chaat masala on them. Deep fry green peas in the same hot oil for 2-3 minutes.
5. Drain on absorbent paper. Sprinkle chaat masala on the green peas. Transfer the pakode into a serving bowl.
6. Sprinkle fried green peas over and serve hot with tomato ketchup.

Nutrition Info