How to make Methi Ande Ke Pakode -

Chatakdar and tasty pakode made from egg and fresh fenugreek leaves.

Sanjeev Kapoor

This recipe is from FoodFood TV channel & has featured on Turban Tadka.

Main Ingredients : Eggs (अंडे), Fresh Fenugreek Leaves

Cuisine : Indian

Course : Snacks and Starters

यह रेसिपी हिंदी में पढ़ने के लिए Click Here

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For more recipes related to Methi Ande Ke Pakode checkout Egg Patties, Poached Eggs in Tomato Chilli Sauce, Egg Chaat, Egg Roll . You can also find more Snacks and Starters recipes like Sabudana Baked Chicken Caramel Chicken Wings Baked Bean Enchiladas Instant Bajra uttappam - SK Khazana

Methi Ande Ke Pakode

Methi Ande Ke Pakode Recipe Card

Print

Hindi: anda
You should always stack your fridge with at least a dozen of them. Why? Handiest food to have around! Kids are hungry? Make some egg sandwiches. Guests come in, make an egg curry or egg biryani. You are hungry? Poach an egg and have it topped with stir fried veggies – perfect protein source for the body! Check the freshness – keep a raw egg in a bowl of water. Fresh eggs will stay at the bottom while stale eggs stand on end or float.

Prep Time : 21-25 minutes

Cook time : 21-25 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Mild

Ingredients for Methi Ande Ke Pakode Recipe

  • Eggs peeled and grated 6

  • Fresh Fenugreek Leaves finely chopped 1 bunch

  • Gram flour (besan) 1 1/2 cups

  • Carom seeds (ajwain) 1/4 teaspoon

  • Turmeric powder 1/2 teaspoon

  • Baking soda a pinch

  • Dried fenugreek leaves (kasoori methi) 1/2 teaspoon

  • Garam masala powder 1/4 teaspoon

  • Salt to taste

  • Oil to deep fry

  • Chaat masala a pinch

  • Green peas 1/4 cup

Method

Step 1

Combine grated egg, fenugreek leaves, besan, carom seeds, turmeric powder, baking soda, kasuri methi, garam masala powder and salt in a bowl.

Step 2

Mix well using sufficient water to make a thick batter. Heat sufficient oil in a kadai.

Step 3

Divide the batter into equal portions and drop in the hot oil. Deep fry pakodes till half cooked. Drain on absorbent paper.

Step 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.

Step 5

Drain on absorbent paper. Sprinkle chaat masala on the green peas. Transfer the pakode into a serving bowl.

Step 6

Sprinkle fried green peas over and serve hot with tomato ketchup.

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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.