Methi Aur Ande Ke Pakode Fresh fenugreek and eggs mixed with masalas to make these delicious pakodas. This is a Sanjeev Kapoor exclusive recipe. By Sanjeev Kapoor 06 Apr 2015 in Recipes Course New Update Main Ingredients Fenugreek Leaves, Eggs Cuisine Indian Course Snacks and Starters Prep Time 11-15 minutes Cook time 11-15 minutes Serve 4 Taste Mild Level of Cooking Moderate Others Non Veg Advertisment 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 Advertisment 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. 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. Heat the oil again and deep-fry the pakodas till golden and crisp. Drain on absorbent paper. Sprinkle chaat masala. Serve hot. Nutrition Info Calories 1285 Carbohydrates 68.7 Protein 67.1 Fat 82.4 #Baking soda #Carom seeds (ajwain) #Chaat masala #Coriander-cumin powder #Eggs #Fenugreek powder #Garam masala powder #Gram flour (besan) #Green chilli #Oil #Red chilli powder #Salt #Turmeric powder Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article