Archive for November 25th, 2012

Alu Methi Pakoda or Potato Fenugreek Leaves Fritters

This weekend we had brought 2 bunches of fresh Methi leaves from the Indian Store. I prepared 2 varieties with these yummy leaves. One was Methi vegetable bath , which my Mysore Ajji used to prepare and the other one was Alu Methi Pakoda. This recipe was so simple, quick and of course very tasty.

Ingredients:
Besan – 1 cup
Red Chilli Powder – 1 tbsp
Alu/Potato – boiled and shredded – 1 cup, I used 1 large Potato
Methi leaves – 1/2 bunch, washed and finely chopped
Dhania Powder – 1 tbsp
Salt to taste.

Method:
Mix all the above ingredients. The consistency should be as shown below in the picture.

Fry in low heat until the pakodas are golden brown. Serve with Tomato Sauce or ketchup.

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