Hey everyone, I hope you are having an amazing day today. Today, we’re going to make a distinctive dish, methi garlic pakoda chaat. One of my favorites. For mine, I am going to make it a little bit unique. This will be really delicious.
Methi Garlic Pakoda Chaat is one of the most popular of recent trending foods in the world. It is enjoyed by millions daily. It is simple, it is quick, it tastes yummy. Methi Garlic Pakoda Chaat is something which I’ve loved my entire life. They are nice and they look wonderful.
Methi pakoda, learn how to make a quick and easy snack using methi leaves and besan. Goes fabulous with Indian masala tea. For methi pakoda recipe in Hindi, Tamil, Telugu, Kannada, Urdu, etc please use the Google translate button in the sidebar.
To begin with this particular recipe, we have to first prepare a few components. You can cook methi garlic pakoda chaat using 53 ingredients and 8 steps. Here is how you can achieve that.
The ingredients needed to make Methi Garlic Pakoda Chaat:
- Prepare For Methi Garlic Pakoda Fritters:
- Take 1 cup black eyed beans, whole or split daal
- Make ready 1/4 cup yellow moong dal (petite split yellow lentils)
- Take 1/4 cup split green moong dal (split green gram lentils)
- Get 1/2 cup methi (fenugreek leaves), chopped
- Take 1/2 cup green garlic, finely chopped or 3-4 cloves garlic, finely chopped
- Take 1/4 cup spring onions, finely chopped
- Make ready 1/4 cup cilantro, finely chopped
- Get 2 inches ginger, roughly chopped
- Get 3 green chilies, roughly chopped
- Get 1 1/2 tbsp coriander seeds, crushed
- Take 1 1/2 tbsp fennel seeds (saunf), crushed
- Prepare 1 tsp cumin seeds, crushed
- Make ready 1 tsp red chilli powder
- Make ready 1/2 tsp red chilli flakes
- Make ready 1/2 tsp garam masala
- Take 2 tbsp sesame seeds
- Prepare pinch asafoetida powder (hing)
- Get to taste salt,
- Prepare as required oil, for frying
- Get as required Yogurt for Chaat:
- Prepare 2 cups hung curd or greek yogurt
- Make ready 1/2 cup tender cilantro stems, finely chopped
- Take 2 tbsp olive oil
- Prepare 1/4 cup milk
- Prepare 1 tbsp lemon zest
- Prepare 2-3 tbsp sugar
- Prepare pinch salt
- Get 1/2 tsp garlic powder, optional
- Make ready as required Garnish for Chaat:
- Take as needed sev (bhujiya)
- Make ready as per taste chaat masala
- Prepare as required boondi (chickpea flour droplets)
- Take as required pomegranate seeds
- Make ready as required Chilli-Garlic Chutney:
- Take 1/2 cup red bell peppers
- Get 14 garlic cloves
- Get 1 tsp oil
- Get 1/2 tsp kashmiri red chilli powder
- Make ready 1/2 tsp deggi mirch masala
- Take 2 tbsp lemon juice
- Prepare 2 tbsp water
- Take as required Cilantro Chutney:
- Prepare 1 cup cilantro, chopped
- Make ready 1/2 cup mint, chopped
- Prepare 2 tbsp roasted peanuts
- Take 2 green chilies
- Take 1 inch ginger
- Take 2 tbsp ice water, or as required
- Get pinch asafoetida powder (hing)
- Prepare pinch salt
- Get 1/2 tsp cumin seeds
- Make ready 2 tbsp lemon juice
Then sprinkle some teekha chutney, onions, chaat masala and red. Methi pakoda recipe with step by step photos - crisp as well as soft textured fritters made with fenugreek leaves and gram flour (besan). Serve methi pakoda as a starter or as a tea time snack with green chutney or tamarind chutney or tomato ketchup. Two helpful tips for the fenugreek leaves Learn how to make delicious Methi Pakoda at home with our easy & simple step by step instructions.
Steps to make Methi Garlic Pakoda Chaat:
- Methi Garlic Pakoda Fritters: - Soak black-eyed beans, yellow moong dal and green moong dal for 7-8 hours or overnight. Then, drain and rinse the dal thoroughly and coarsely grind it with the ginger, green chilies, and a little bit of water. A food processor works best for this as we are looking for a coarse paste.
- Take out the paste into a large bowl. Mix in all the other ingredients.
- Heat up some oil in a heavy-bottom saucepan and form small balls of the mixture. The balls should be 1 inch in diameter or bite-sized.
- Once the oil is bubbling and slightly smoking, fry the pakodas on medium for 5-6 minutes until golden. Take the pakodas out on a plate lined with a towel or napkin to absorb any excess oil. To taste if the oil is hot, drop a small piece of the batter into the oil. If the oil is ready, the batter will float to the top and will not change it's colour immediately.
- Yogurt for Chaat: - Mix everything together until well combined into a pouring consistency.
- Chilli-Garlic Chutney: - Grind everything together into a thin paste and adjust seasoning to taste.
- Cilantro Chutney: - Grind everything except the lemon juice into a fine paste using a food processor. Transfer to separate bowl and mix in the lemon juice.
- Chaat: - - In a small cup, make a layer of the yogurt dip and then place 2-3 places of pakodas on top or skewer them onto a small stick and place on top. Garnish with pomegranate, sev, chaat masala, boondi, green chutney, tamarind chutney, and the chilli garlic chutney and enjoy!
Methi Pakoda is a pakoda recipe made using methi leaves or fenugreek leaves and making pakoda using these leaves is another version of making Here, in this recipe the methi pakoda batter is made up of washed methi leaves, besan/chick pea flour, rice flour, cooking soda, dry spices such as salt. Methi na Gota or Methi Pakora Recipe - Gujarati tea time snack made from besan (gram flour) and fenugreek leaves. Gota has soft and spongy texture. Apart from winter, it tastes best in monsoon. Add chopped methi leaves, chopped onions,turmeric powder, red chili powder, and mango powder to the besan batter and make a mixture.
So that is going to wrap this up for this special food methi garlic pakoda chaat recipe. Thanks so much for your time. I’m sure that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
