With the added touch of Fresh Green Garlic and Leftover Rice
My ventures on methi recipes continues. As I mentioned in my previous post that during the summer season I love to grow lots of methi (fenugreek leaves) and Fresh Green Garlic there’s nothing better than enjoying fresh methi and green garlic in any of your favorite dishes. Yes, methi does require some hard work, plucking the leaves, chopping, washing and finally properly drying the methi, but the end result is always yummy !
Methi Palak Pakora is one of those yummy Indian snacks that are an absolute must try. The combination of Methi (fenugreek leaves), Palak (spinach) and fresh Green Garlic is to good and to health. This delicious Indian snack is made with fresh methi, spinach leaves & green garlic chopped, combined into gram flour (besan) mixed with spices and deep fried til nice any crispy and golden brown. My secret ingredient in this whole recipe is leftover rice. Yes, I combined some of my leftover rice to bind everything together with the besan (gram flour) and give it that nice crispness. Absolutely scrumptious ! 🙂
Pakoras are an all time favorite during tea time or special gathering or also best enjoyed in the monsoon season. I’m not always kin on deep frying my food, but I still love to indulge into my favorite pakoras. Pakoras or also known as Pakoda can be made in many different variations using different vegetables, different spices, different green leafs, but the most common ingredient in Pakora is Besan (gram flour) this is the main binding agent to help them form their shape and texture. Pakoras are very easy and quick to prepare and are always favorite to please any kind of crowd.
Methi Palak Pakora is one of those yummy Indian snacks that are an absolute must try. Absolutely scrumptious!
Methi leaves (fenugreek leaves) – ½ cup tightly packed; finely chopped
Spinach (palak) – ½ cup tightly packed; finely chopped
Green Garlic – 3 tbsp. – finely chopped
Besan/ Gram flour – ½ cup
Left over Rice – ½ cup
Ginger- 1 tbsp. – grated
Green chili paste – 1 tbsp.
Baking powder – 1 generous pinch
Red chili powder – ½ tsp.
Turmeric (haldi) – ½ tsp.
Ajwain (Carom Seeds) – 1 tsp.
Black Pepper – 1 tsp.
Salt to taste
Oil – 1 tbsp.
Oil – To deep fry
In a large mixing bowl, mix all the ingredients including 1 tbsp. Oil. Add water gradually and make a thick batter. **Should not be too thin or runny**
Heat oil in a kadai enough to deep fry and when the oil is hot, with your hands or small spoon, drop about a tablespoon amount of batter to oil. Depending on the amount of oil in kadai you can fill it with at least 5-8 pakoras at a time.
Cook on medium heat on both sides until golden in color. Remove onto a paper towel.
Serve hot with your favorite chutney or sauce.
Leftover rice is optional but can be substituted with rice flour same quantity.
Baking Powder helps the inside cook and makes them nice and puffy.
Make sure batter is not to thin and runny or very thick. Should be just right to handle and drop into hot oil.