Methi Pakora | Fenugreek Fritters

Methi Pakora | Fenugreek Fritters

Methi Pakora is my favorite tea time snack in winter prepared with fresh fenugreek leaves. When you have already cleaned methi leaves in fridge these fritters can be made within minutes along with tea on other side of gas stove.
These fritters are slightly bitter in taste, but as far as health benefits of fenugreek leaves are concerned it ok to have slight bitter taste. In order to balance the taste chopped onions and few spinach leaves can be added to it.
Now coming to the recipe, ingredients required and detailed instructions for the recipe are as follows

Preparation Time : 10 minutes | Cooking Time : 10 mins | Serves :4
Recipe Category: Deep fried Snacks | Recipe Cuisine: North Indian

Ingredients:

Methi or fenugreek leaves-1 cup
Garlic pods-6 to 8(crushed)
Onion-1(chopped)
Gram flour or besan-1 cup
Carom seeds or ajwain-1/4 teaspoon
Green chillies-4-6(chopped)
Salt –to taste
Garam masala powder-1/8 teaspoon
Amchur powder-1/2 teaspoon
Water-1/2 cup
Oil-for deep frying

Method:

1. Clean, chop and wash methi leaves
2. In a mixing bowl, add methi leaves, onion, garlic,besan, salt, green chillies, carom seeds, garam masala powder and amchur powder.
   
3. Gradually adding water make a thick batter
4. Heat oil in a kadhai, take 3-4 teaspoons of oil from it and mix it in pakora batter.
5. With the help of spoon drop small fritters in hot oil, fry them on high flame as they start changing the color, turn them, adjust the flame to medium and fry them till crisp.
   
6. Remove one batch of fenugreek fritters from kadhai and place them on tissue paper.
7. Fry all the pakoras with the remaining batter.
8. Serve with a cup of tea or simply chutney of your choice.

Notes:

Batter should be thick(not of pouring consistency), you can adjust it by adding some more besan to it.
First fry fritters on high flame, else they will absorb more oil. If looking for other recipes made with fresh fenugreek leaves you can check methi matar pulao, raswaley methi aloo or methi ka cheela and for other fritters recipe you can try palak pakora, bread pakora or onion fritters.

Tags: methi pakora recipe,methi pakora step by step,easy methi pakora recipe ,how to make methi pakora,fenugreek fritters recipe,fenugreek recipes,tea time snacks,quick and easy recipe

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Sev Recipe

Sev Recipe

Sandhya Khattri
9 November 2013
Sev or popularly known as kara sev is a deep fried snack recipe. Though it is a complete snack in itself yet this can be used in many chaat recipes with other ingredients like Tikki chaat, bhelpuri, dahipuri, matar chaat and in any mixture(namkeen). You can prepare it in bulk store it in an airtight container and it can be consumed upto 2 weeks..
Last month I got an invitation from Hudson canola oil to review their new product, during the diwali celebreations couldn’t get the time to update my blog, but I tried it in preparing sev and results were extremely good light and crispy sev. Hudson canola oil is Trans-fat free oil, with very high MUFA, Omega-3 and vitamin E, Its smoking point is high, so I decided to make deep fried sev with it. Today I am sharing you my recipe of sev made with Hudson canola oil, a healthy version of sev.
Usually sev are prepared with combination of Bengal gram flour and rice flour. I am using all purpose flour instead of rice flour, its taste good and different from normal sev. Ingredients required and detailed instructions for the recipe are as follows:
Preparation Time : 15 minutes | Cooking Time : 15 mins | Serves :8
Recipe Category: Deep fried Snacks | Recipe Cuisine: North Indian

Ingredients:

  Bengal gram flour- 1 cup
All purpose flour-1 cup
Salt-to taste
Hudson canola oil-1 tablespoon+ extra for deep frying sev
Roasted cumin powder-1 teaspoon
Red chilli powder-1/2 teaspoon
Water- required for kneading the dough

Method:

Mix Bengal gram flour, all purpose flour, salt, roasted cumin powder, red chillipowder and one tablespoon oil in a mixing bowl.
With the help of water knead soft dough.

Leave it for 10 minutes.
Make a roll of dough , grease the entire surface of kitchen press with oil and fill it in your kitchen press.
Take the multi holes jali ( as shown in pic) , assemble it in kitchen press and lock it.
Heat sufficient oil in a pan, check it by dropping a small piece of dough, if it floats on top oil is ready , set the flame to medium, directly press sev over oil.
Deep fry them till crisp and golden brown color.
Place them on tissue paper.

Repeat the same process with the remaining dough.
Let them cool and store them in air tight container.

Notes:

Dough should be soft, other wise sev will have cracks on them and it will be difficult to press them over oil.
You can replace all purpose flour with rice flour.
For extra crisp sev you can add one teaspoon corn flour in the dough mixture.

Tags:how to make sev ,recipe of sev,recipe of kara sev ,deep fried snacks recipe ,quick and easy snack recipe,how to make kara sev ,sev recipe for chaats ,step by step recipe of making sev

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ARBI PATTA(COLOCASIA LEAVES) ROLLS

This is one of my favourite monsoon snack, as these leaves are available only in rainy season we have to wait for whole year for this. Arbi patta are slightly bitter in taste, like sooran it tickles to throat, but are nutritious, If prepared and cooked properly, you will enjoy the recipe and associated health benefits with it.
Ingredients required for this recipe are:
Arbi leave: 10 medium size>
Besan: 1 cup
Salt : to taste
Cumin seeds: 1teaspoon
Red chilli powder: 1 teaspoon
Amchur powder: 1 teaspoon
Black mustard seeds: ½ teaspoon
Curry leaves: optional
Water: as required(for making besan paste and steaming leaves)
Oil : 1 table spoon
Method:
clean arbi leaves , cut the hard stems with kitchen scissors, wash them thoroughly.
In a bowl mix besan, redchilli powder, amchur powder and salt, gradually adding water make a thick paste of it. Whisk thoroughly.In a sauce pan boil 1 cup of water with ½ teaspoon of salt, dip each leave one by one for 30 seconds, as it starts changing color, (you will see the color of water changes) remove leaf from boiling water, use steel skimmer for this, remove excess water from each leave, this process with be helpful in removing the bitterness of leaves.
Spread one leaf on plate, apply besan paste to its front side, place another leave over it, repeat the process till 5 leaves are covered with besan paste. Tightly roll it. Make another roll of it by repeating the above step.
In a big sauce pan boil 1 cup of water place a steel strainer over it, arrange both rolls on it, cover the strainer with a plate. You can steam rolls in idli steamer also.Steam rolls for 15 minutes(for 5 minutes on high flame another 10 minutes on medium to low flame, so that besan and leaves are cooked completely.)
I use microwave for steaming if you are using MW first MW high for 2 minutes, reduce the power level to 60 % and MW for another 3 minutes. Give standing time for 5 minutes.)

Let the rolls cool completely with the help of sharp knife cut them in thin slices, heat oil in kadhai, add cumin seeds , mustard seeds and curry leaves as they splutter add  ½ teaspoon red chilli powder and rolls, cook them on high flame from both sides till they are golden in color Serve hot with raw mango chutney.

Points to Note:
You can also prepare subji of this rolls by adding onion and tomato masala.
Always try to use small or medium size leaves as they are soft and less bitter in taste.My entry to Healthy Snacks event.

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