Methi Aur Ande Ke Pakode

Ingredients list for Methi Aur Ande Ke Pakode

• 1/2 bunch Fenugreek Leaves finely chopped
• 6 Eggs boiled, peeled and mashed
• 1 cup Gram flour (besan)
• 1/4 teaspoon Carom seeds (ajwain)
• 1/4 teaspoon Turmeric powder
• 1/4 teaspoon Red chilli powder
• 1/2 teaspoon Coriander-cumin powder
• a pinch Baking soda
• 1/4 teaspoon Fenugreek powder
• 1 Green chilli chopped
• 1/4 teaspoon Garam masala powder
• to taste Salt
• 1/2 teaspoon Chaat masala
• to deep fry Oil

Method

1. Add salt to fenugreek leaves and set aside for ten to fifteen minutes. Squeeze out excess water. Place eggs, fenugreek leaves, gram flour, carom seeds, turmeric powder, red chilli powder, coriander-cumin powder, baking soda, dried fenugreek powder, green chillies, garam masala powder, salt and half teaspoon chaat masala in a bowl and mix well with around four tablespoons of water, to make a thick batter.
2. Heat sufficient oil in a kadai. Divide the batter into equal portions, shape them into quennels and drop into hot oil. Deep-fry pakodas till half cooked. Drain on absorbent paper.
3. Heat the oil again and deep-fry the pakodas till golden and crisp. Drain on absorbent paper. Sprinkle chaat masala. Serve hot.

Nutrition Info