How to make Lehsuni Palak Methi Pakora -

Though these pakoras are deep-fried the combination of spinach, fresh fenugreek leaves and garlic make them quite nutritious.Though these pakoras are deep-fried the combination of spinach, fresh fenugreek leaves and garlic make them quite nutritious the combination of Methi (fenugreek leaves), Palak (spinach) and fresh Green Garlic is to good.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Garlic (लहसुन), Spinach (पालक)

Cuisine : Indian

Course : Snacks and Starters

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Lehsuni Palak Methi Pakora

Lehsuni Palak Methi Pakora Recipe Card

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History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

Prep Time : 11-15 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Lehsuni Palak Methi Pakora Recipe

  • Garlic chopped 2 tablespoons

  • Spinach shredded 2 cups

  • Fresh fenugreek leaves (methi) shredded 1 cup

  • Gram flour (besan) 1 cup

  • Onion sliced 1 large

  • Carom seeds (ajwain) 1 teaspoon

  • Turmeric powder ¼ teaspoon

  • Red chilli powder 1 teaspoon

  • Baking soda ¼ teaspoon

  • Dried mango powder ½ teaspoon

  • Salt to taste

  • Oil for deep-frying

Method

Step 1

Take spinach and fenugreek leaves in a bowl. Add onion, garlic, carom seeds, gram flour, turmeric powder, chilli powder, baking soda and dried mango powder and mix well.

Step 2

Add salt and mix. Add little water and mix again.

Step 3

Heat sufficient oil in a kadai. Drop in portions of the mixture and deep-fry till golden and crisp. Drain on absorbent paper.

Step 4

Serve hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.