🇮🇳 Indian Vegetarian

Methi Pakoda Aur Potato

Name: Methi Pakoda Aur Potato
Prep time: 20 min
Cook time: 23 min
Total time: 43 min
Yield: 3 servings
Cuisine: Indian
Ingredients: 1 tsp Ginger Garlic Paste; to taste Salt; 2, finely chopped Green Chili; 1/2 tsp Turmeric Powder; for deep frying Vegetable Oil; 2 cups, chopped Fenugreek Seeds; 3 medium, cubed Potato; a pinch Asafoetida; 1 cup Gram Flour; 1/2 tsp Ajwain; 1 cup, chopped Peanut Oil; 2 tbsp Rice Flour

🇮🇳 Indian

Fenugreek-leaf pakoras with potato slices, the winter chai partner of Gujarat. Craggy, crisp and impossible to eat just one of. Best with green chutney and a rain outside.

Prep 20 min Cook 23 min Serves 3 Medium

Ingredients

Ginger Garlic Paste1 tsp
Saltto taste
Green Chili2, finely chopped
Turmeric Powder1/2 tsp
Vegetable Oilfor deep frying
Fenugreek Seeds2 cups, chopped
Potato3 medium, cubed
Asafoetidaa pinch
Gram Flour1 cup
Ajwain1/2 tsp
Peanut Oil1 cup, chopped
Rice Flour2 tbsp

Instructions

1
Make the batter: whisk the fenugreek seeds with the potato, gram flour, salt and just enough water for a thick, clinging consistency.
2
Warm the oil till a test droplet sizzles and floats at once; too cool and everything goes greasy.
3
Fry in batches of six or so, nudging them apart; crowding drops the oil temperature and the crunch.
4
Fry till deep gold, flipping once, then lift out and drain on a rack — paper towels steam the bottoms soft.
5
Serve hot with chutney and fried green chilies, dusted with chaat masala if you're feeling street.

Chef's tip

A spoon of hot oil in the batter makes fritters fry up lighter.

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Watch how it's made

Video: Crispy Methi Pakoda | Aloo Methi Pakoda | Bhajiya Recipe | Tea Time Snacks | Rajshri Food · on YouTube