Tag Archive | fenugreek

Methi Palak Pakora

Methi Palak Pakora | Fenugreek Leaves & Spinach Fritters

 With the added touch of Fresh Green Garlic and Leftover Rice

 

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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 !

 

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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 ! 🙂

 

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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.

These delicious pakoras can be enjoyed with sauces like ketchup or Maggi hot and sweet sauce or add a side of your favorite Green Coriander Chutney, Mint Coriander Chutney or Mumbai style Green Chutney.

 

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Methi Palak Pakora

Prep Time: 20 minutes

Cook Time: 15 minutes

Total Time: 35 minutes

Serving Size: 4-5

Methi Palak Pakora

Methi Palak Pakora is one of those yummy Indian snacks that are an absolute must try. Absolutely scrumptious!

Ingredients

  • 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

Instructions

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.

Notes

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.

http://myfoodforthesoul.com/methi-palak-pakora/

 

If your looking to make great snack recipes be sure to check out these:

1433774909866

Methi Kela Na Bhajiya

 

 

Methi Kela Na Bhajiya

 

 

 

Cheesy Veggie Rice Balls

Cheesy Veggie Rice Balls

 

 

Cheesy Veggie Rice Balls

 

 

 

Tortilla Samosa

Tortilla Samosa

 

 

Tortilla Vegetable Samosa

 

 

 

Share you thoughts and feedback!

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Methi Kela Na Bhajiya

Methi Kela Na Bhajiya | How to make Fenugreek leaves & Banana Fritters or Khalwa

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A very popular and tasty Gujarati snack called Mehti Kela na Bhajiya, Methi Pakora or also known as Khalwa. These tasty treats have a very rare combination of mildly bitter methi leaves (fenugreek leaves) and pleasantly sweet ripe bananas.  These mouthwatering Methi Kela na Bhajiya are light and fluffy from the inside and have a very nice dark golden texture on the outside.

 

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I have fond memories of these delicious bhajiya’s, growing up I use to watch my grandmother make them and wondered why? would anyone want to eats these. She would use the most ripe, spotty, blackish bananas possible, mash them up completely and then mix them into gram flour (besan), whole wheat flour, mild spices for flavoring and methi (fenugreek) mix it up and make a nice smooth batter and leave it a side. Then she would deep fry these “methi kela na bhajiya” and serve them hot with a nice cup of Masala chai (tea).

After tasting one of these bhajiyas …..I was hooked. They taste so scrumptiously delicious that I wasn’t able to stop myself on just one piece. Now I completely know why she was using those extremely ripe banana. This is also a great way to use up extremely ripe bananas.

 

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With all this fresh methi growing in my garden, I thought this was one of those great reasons to make “methi kela na bhajiya”. Many people like to make pakoras, bhajiyas only when it’s the monsoon season. When it’s raining outside, you feel like enjoying yourself with freshly made pakora and a nice not cup of tea.

Well ! that’s not true at all in my household I like to indulge in any kind of food in any season. My husband has been asking me to make these for a while now, so I had decided to surprise him by making these delicious methi kela na bhajiya for him. I had actually kept some bananas aside and let them completely ripen up so I could make them this weekend.

These “methi kela na bhajiya” taste great if you eat them on their own, but if you want it also taste good with Green Coriander Chutney or Mint Coriander Chutney.

 

If you’re looking for some great snack, picnic, potluck or brunch ideas make sure to check out these recipes: Tortilla Veggie Samosa, Cheesy Veggie Rice Balls, Lemon Rice, Palak Makai Pulao or Pav Bhaji.

 

Methi Kela Na Bhajiya

Prep Time: 1 hour, 30 minutes

Cook Time: 20 minutes

Total Time: 1 hour, 50 minutes

Yield: 20-25

Methi Kela Na Bhajiya

A very popular Gujarati snack, picnic, potluck or brunch idea. Delicious and Mouthwatering "Methi Kela na Bhajiya" or " Fenugreek leave Banana Fritters"

Ingredients

  • 1 Cup – Methi (Fenugreek leaves) chopped finely (finely chop, wash thoroughly)
  • 2 Medium, mashed - Ripe banana
  • 1 1⁄2 Cup - Gram flour (besan)
  • 3 Tbsp. – Whole wheat flour (atta)
  • 1⁄2 tsp. - Green chili paste
  • 1 Tbsp. - Red chili powder –adjust to taste
  • 1⁄2 Tsp. - Turmeric powder (haldi)
  • 1 Tbsp. – Sugar- (As required)
  • Salt to taste
  • 3 Tbsp. – Oil
  • Pinch - Asafetida
  • 1⁄4 Cup - Water (Adjust water to make the dough)
  • Oil for deep frying

Instructions

Prepare Batter:

In a mixing bowl add the gram flour and the wheat flour. Add in all dry ingredients red chili powder, turmeric powder, sugar, salt to taste, asafetida, green chili paste and oil. Then add in chopped fenugreek leaves (methi), and the mashed ripe banana.

Mix all the ingredients together to form soft and smooth thick batter. Use water as required while mixing the batter.

Once the batter is mixed and ready at the desired consistency, keep it aside covered for at least 1 hour.

Deep Frying Methi Kela Bhajiya

Heat oil on high heat for deep frying Methi Kela Bhajiya, once oil is hot (not bumbling hot) drop small dollops of the prepared batter into the oil and fry. The oil can now be reduced to a medium. Place about 5-6 small dollops at a time.

Fry the till they puff up and turn golden brown in color. Keep flipping around. Remove onto a plate covered with paper towel to remove the excess oil.

Serve Hot

Notes

For best results mix batter with hands. Heat of the hands helps with the fluffiness of the bhajiyas.

If you like you can add more or ripe banana. The more ripe bananas the better it taste.

http://myfoodforthesoul.com/methi-kela-na-bhajiya/

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