We call this methi na gota. During winter months in India we get plenty of fresh methi (fenugreek leaves). We use methi in many variety of dishes from veggies like undhiya, methi marar malai, methi papad sabji, Kaju Methi Matar in Kolhapuri Masala, snacks like muthia, barja methi vada, khasta methi puri (gluten free), methi masala roti just to name a few. Fresh methi is slight bitter in taste but amazing flavour. It is very good for diabetic people.
Pakoda/pakora (fritters) are very famous in India. We make it for snacks, appetizer or for side dish during lunch or dinner. The best time to eat is during rainy season when everyone is stuck at home due to heavy rain...haha. I have made so many types of pakoda than one can imagine. I also try to make them in appe pan (product below) to make it healthy. These pakoda's are special amoung Gujaratis. We call it methi na gota. We make it slightly sweet adding ripe banana which reduces the bitterness from methi. There is no soaking or grinding and very quick to make. Sometime when we have last minute guest, this is our go to snacks 😀.
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Appam patra Frying pan
Preparation time: 15 minutes
Cooking Time: 20 minutes
Ingredients:
1 cup fresh chopped methi (fenugreek leaves)
2 cup besan (gram flour)
2 tbsp oats/wheat flour
2 tbsp urad flour (optional)
1 ripe banana mashed
1/2 tsp turmeric powder
1/2 tsp chili powder
1/4 tsp ajwain (good for digestion)
Salt to taste
Tiny pinch of baking soda (soda-bicarb)
Oil for frying
Procedure:
1. Mix everything except baking soda. Keep oil for frying on side for now. Make slightly thick batter (runny batter it will soak lot of oil while frying). Keep this on side. You can make pakora right away using this batter.
2. When you are ready to make pakoda, heat a wide bottom cast Iron frying pan. Add about 2 inch oil and heat.
3. When oil is hot, add 1 tbsp hot oil and tiny pinch of baking soda in methi besan batter. Mix well.
4. Reduce the heat to medium for frying pan so oil is not extremely hot while you are dropping batter. Drop pakoda in oil with clean hands or spoon. Let it fry in the start without touching. When you see bottom start to change colour, flip. Then you can flip around and fry from all side. When ready, remove on paper towel.
5. You can also make these in appe pan (without frying). Add a drop of oil to each hole of the Paniyaram (appe) pan to grease it. Pre-heat the pan on medium heat on the stove. Once the pan is hot, whisk the batter once again, then pour the mixture into each hole and let it cook for few minutes until lower side is done. Then flip each ball over upside down, add another drop of oil to each hole, and cook it for another 2-3 mins, until the whole pakoda is golden and crisp.
6. Serve these pakoda right away. Serve with green chutney or ketchup. You can serve these as afternoon snacks with masala chai, appetizer or as a side dish during lunch or dinner. They taste the best when hot. These pakoda turn out crispy from outside and soft with lots of holes in the middle (sponge like texture). Slight sweetness from banana helps to cut the bitterness from methi. Ajwain and fresh methi adds amazing flavours. You can also add crushed dry coriander if you like.
I ended up with some leftover pakoda. You must be thinking how did I use the leftovers? You can once again air fry to make it crispy. I made kadhi pakoda using leftover pakoda (nothing goes to waste in my house... LOL)
How do you like this fritter recipe? Do leave a comment or let me know if you have any question. Until next time!
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Methi Pakoda (fritter)
Ingredients:
1 cup fresh chopped methi (fenugreek leaves)
2 cup besan (gram flour)
2 tbsp oats/wheat flour
2 tbsp urad flour (optional)
1 ripe banana mashed
1/2 tsp turmeric powder
1/2 tsp chili powder
1/4 tsp ajwain (good for digestion)
Salt to taste
Tiny pinch of baking soda (soda-bicarb)
Oil for frying
Procedure:
1. Mix everything except baking soda. Keep oil for frying on side for now. Make slightly thick batter (runny batter it will soak lot of oil while frying). Keep this on side. You can make pakora right away using this batter.
2. When you are ready to make pakoda, heat a wide bottom cast Iron frying pan. Add about 2 inch oil and heat.
3. When oil is hot, add 1 tbsp hot oil and tiny pinch of baking soda in methi besan batter. Mix well.
4. Reduce the heat to medium for frying pan so oil is not extremely hot while you are dropping batter. Drop pakoda in oil with clean hands or spoon. Let it fry in the start without touching. When you see bottom start to change colour, flip. Then you can flip around and fry from all side. When ready, remove on paper towel.
5. You can also make these in appe pan (without frying). Add a drop of oil to each hole of the Paniyaram (appe) pan to grease it. Pre-heat the pan on medium heat on the stove. Once the pan is hot, whisk the batter once again, then pour the mixture into each hole and let it cook for few minutes until lower side is done. Then flip each ball over upside down, add another drop of oil to each hole, and cook it for another 2-3 mins, until the whole pakoda is golden and crisp.
6. Serve these pakoda right away. Serve with green chutney or ketchup. You can serve these as afternoon snacks with masala chai, appetizer or as a side dish during lunch or dinner. They taste the best when hot. These pakoda turn out crispy from outside and soft with lots of holes in the middle (sponge like texture). Slight sweetness from banana helps to cut the bitterness from methi. Ajwain and fresh methi adds amazing flavours. You can also add crushed dry coriander if you like.
I ended up with some leftover pakoda. You must be thinking how did I use the leftovers? You can once again air fry to make it crispy. I made kadhi pakoda using leftover pakoda (nothing goes to waste in my house... LOL)
Enjoy!
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