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.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Garlic (लहसुन), Spinach (पालक)
Cuisine : Indian
Course : Snacks and Starters
For more recipes related to Lehsuni Palak Methi Pakora checkout Garlicky Mushroom Pakoras, Garlicky Mushroom Pakoras, Chana Dal Aur Hare Lehsun Ke Pakore, Hot Garlic Paneer . You can also find more Snacks and Starters recipes like Chilled Veg Rolls Poha and Onion Patti Samosa Spicy Salsa Chicken Chicken Porcupine With Kokam Chilli Dip
Lehsuni Palak Methi Pakora Recipe Card
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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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.
