Fenugreek Leaves/Methi Pakoda

Given here is tasty and mouth watering variety of pakodas that taste best when eaten hot with tea. This is a gujarati specialty with a bitter sweet combination of fenugreek and bananas.

Hot Pakodas are a common favourite amongst people especially during the rainy season. Indian rains are synonymous with hot vadas, pakodas and bhajiyas. It is the best season to be indoors and enjoy hot pakoda and tea.
  • 100gms Gram flour (besan)
  • 1bunch of washed and chopped methi
  • 3 ripe bananas
  • oil to fry
  • 1tbsp wheat thick upma rava
  • salt to taste
  • 1 tsp  ginger green chili paste
  • ½ tsp turmeric powder
  • some whole black peppers
Smash the bananas. Take besan in a bowl. Add smashed banana, chopped methi / fenugreek leaves, ginger – green chili paste, salt, turmeric powder, and rava. Mix all of it well. Heat oil in a frying pan. Add little hot oil to the mixture. Stir and mix it well. Drop small quantity of it in oil with care.
Once the oil is piping hot, drop pakodas one by one with the help of finger tips  in small quantity as per the frying pan’s capacity. Depending upon the size of the frying pan, one can dropy 5-6 pakodas and fry them at the same time. Slowly turn them. When it turns brownish remove from the oil in a plate. You can place them on a tissue paper or butter paper to absorb the oil from the pakoda.
Take it in serving plate. This can be served with mint chatni and tomato sauce or sweet chatni made from dates.
Besan gram flour contains protein, methi is full of iron so despite of being deep fried, this is nutritious if made at home.
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