Methi Pakora In Winter
Fenugreek is abundantly accessible, especially throughout the winter. We frequently use it to create sabzi and paranthas, but you should also try using it to make pakoras; they are delicious.
Fenugreek leaves – 250 grams
Gram flour – 2 cup (250 grams)
Asafoetida – 1 pinch
Carom seeds – ¼ tsp
Red chilly powder – ¼ tsp
Ginger – 1 inch (grated)
Green chilly – 2 to 3 (finely chopped)
Salt –more than 1 tsp or as per taste
Oil – for frying pakoras
How to make It?
Asafoetida, carom seeds, red chilli powder, ginger paste, green chilli, and salt are added to the gramme flour in any container. Add a little water, then stir the lumps together. Construct a thick batter. The batter should be put aside for 10 minutes. Clean the leaves after removing them from the stem. Wash the leaves well two times, then arrange them diagonally on a plate or sieve to let excess water drain out. Finely chop the leaves. Now thoroughly incorporate the batter with the chopped leaves. Add extra water to the batter if it seems to be too thick. For two to three minutes, whisk the batter.Oil is heated in a wok. Take a small amount of batter from the bowl and cook it in heated oil. Put as many pakoras as you can at once. The pakoras should be tossed and fried till golden brown. Maintain a medium-high or low flame. Remove the cooked pakoras to a dish lined with paper towels. Similarly, use any leftover batter to make all of the pakoras. Fry one pakora at a time for 5 to 6 minutes. Fenugreek pakoras are prepared and sizzling hot. Enjoy eating these delicious pakoras with tomato sauce or green coriander chutney.
Pakoras turn out beautiful and tasty when you use thick-granulated gramme flour. If you can’t locate this type of gramme flour, use 2 to 3 tbsp of rice flour or semolina for the regular gramme flour. This method produces crispy, crunchy pakoras.
Time: 30 minutes for 4 people.