How to make Methi Aur Ande Ke Pakode -

Fresh fenugreek and eggs mixed with masalas to make these delicious pakodas.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Fenugreek Leaves, Eggs (अंडे)

Cuisine : Indian

Course : Snacks and Starters

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For more recipes related to Methi Aur Ande Ke Pakode checkout Methi Palak ke Pakode, Methi Cheela, Kasuri Methi Chicken Tikka, Methi Corn Pakora-SK Khazana . You can also find more Snacks and Starters recipes like Vegetable Tempura Chilli, Carrot and Onion Tempura-Cook Smart Chole Canapés Talela Bangda

Methi Aur Ande Ke Pakode

Methi Aur Ande Ke Pakode 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 : Moderate

Taste : Mild

Ingredients for Methi Aur Ande Ke Pakode Recipe

  • Fenugreek Leaves finely chopped 1/2 bunch

  • Eggs boiled, peeled and mashed 6

  • Gram flour (besan) 1 cup

  • Carom seeds (ajwain) 1/4 teaspoon

  • Turmeric powder 1/4 teaspoon

  • Red chilli powder 1/4 teaspoon

  • Coriander-cumin powder 1/2 teaspoon

  • Baking soda a pinch

  • Fenugreek powder 1/4 teaspoon

  • Green chilli chopped 1

  • Garam masala powder 1/4 teaspoon

  • Salt to taste

  • Chaat masala 1/2 teaspoon

  • Oil to deep fry

Method

Step 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.

Step 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.

Step 3

Heat the oil again and deep-fry the pakodas till golden and crisp. Drain on absorbent paper. Sprinkle chaat masala. 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.