Methi Pakora: Make The Fritters For A Crispy Tea-Time Snack

By Garima Johar September 4, 2024

[{"selector":"#anim-27c69df5-2657-43d5-baa5-ff8aff7a9064 [data-leaf-element=\"true\"]","keyframes":{"transform":["translate3d(1.1677353855460009%, 0, 0) translate(25%, 0%) scale(1.5)","translate3d(0%, 0, 0) translate(0%, 0%) scale(1)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(.14,.34,.47,.9)","fill":"forwards"}] [{"selector":"#anim-6d88e3e5-7c77-42a7-82a9-817350f92290","keyframes":{"opacity":[0,1]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"both"}] [{"selector":"#anim-903da946-6fc6-4798-967b-f89a0cf0c177","keyframes":{"transform":["scale(0.3333333333333333)","scale(1)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] Pakore are the best snack to have while drinking evening tea. And it makes it much more tempting in the rainy weather. For a crispy tea-time snack, here’s how you can make methi pakora.

Ingredients

[{"selector":"#anim-1f162cbc-573a-45f8-9fce-20773d0136fa [data-leaf-element=\"true\"]","keyframes":{"transform":["translate(-2.3410066754010366%, 0%) scale(1.5)","translate(0%, 0%) scale(1)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] [{"selector":"#anim-891b926d-2ccc-4aa2-ba01-c769facdf2f6","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-df2bcc1b-400d-4d1d-98f6-748f9be24dd5","keyframes":{"opacity":[0,1]},"delay":0,"duration":2000,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-eed71908-0989-440e-9b6e-1db07d4f198b","keyframes":{"transform":["translate3d(0px, 160.88726%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] 1 cup besan 1/2 cup chopped methi leaves 1/4 teaspoon turmeric powder 1/4 teaspoon red chilli powder 1/4 teaspoon cumin powder 1/4 teaspoon garam masala 1/4 teaspoon baking soda Salt to taste Water as needed Oil for frying

Step 1

[{"selector":"#anim-f9c30bb7-102b-41aa-bf80-25861c03142e [data-leaf-element=\"true\"]","keyframes":{"transform":["translate(0%, 0%) scale(1.5)","translate(0%, 0%) scale(1)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] [{"selector":"#anim-7c98394c-b1fd-443e-95e1-750a35858137","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-00b62016-a89d-4ba4-9a55-fc579d2fb33b","keyframes":{"opacity":[0,1]},"delay":0,"duration":2000,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-ff89f65f-711d-4f63-8685-21de6a65b0f0","keyframes":{"transform":["translate3d(0px, 174.49737%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] Mix besan, turmeric powder, red chilli powder, cumin powder, garam masala, baking soda, and salt.

Step 2

[{"selector":"#anim-6f039a58-9748-451c-8ca8-02ed42eae8ac [data-leaf-element=\"true\"]","keyframes":{"transform":["translate(0%, 0%) scale(1.5)","translate(0%, 0%) scale(1)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] [{"selector":"#anim-e3a47b68-5c23-41cd-8d47-323789fc0185","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-5e42da94-face-4bff-8019-258367835fb2","keyframes":{"opacity":[0,1]},"delay":0,"duration":2000,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-b96298f5-d01b-42e1-87bb-91b02b8f99ad","keyframes":{"transform":["translate3d(0px, 229.02785%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] Add in chopped methi leaves. Gradually add water to make a smooth batter.

Step 3

[{"selector":"#anim-c60440b1-a742-42dd-8082-f304fe4a9bfc [data-leaf-element=\"true\"]","keyframes":{"transform":["translate(-1.0658141036401503e-14%, 0%) scale(1.5)","translate(0%, 0%) scale(1)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] [{"selector":"#anim-1a4378d9-8b2b-4240-82c1-350ca30e0ab7","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-60fd0b36-b372-4920-a69b-99e94835a04f","keyframes":{"opacity":[0,1]},"delay":0,"duration":2000,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-18c167ab-1a69-48d0-a4ef-24bdb14442d2","keyframes":{"transform":["translate3d(0px, 229.02785%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] Heat some oil in a kadhai. Take small portions of the batter and deep fry till crispy.

Step 4

[{"selector":"#anim-ba7d58bc-65b0-4c0e-a0a5-903f9446b0cc [data-leaf-element=\"true\"]","keyframes":{"transform":["translate(0%, 0%) scale(1.5)","translate(0%, 0%) scale(1)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] [{"selector":"#anim-01e4883f-e160-468c-aa6b-985ca9de6612","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-1f4a116c-db8e-4caf-9df4-18d366950ef2","keyframes":{"opacity":[0,1]},"delay":0,"duration":2000,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-c1183d2e-2d7c-481b-a65b-68dcd39abbfa","keyframes":{"transform":["translate3d(0px, 229.02785%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] Drain the pakoras on tissue paper and serve hot with imli or green chutney.

[{"selector":"#anim-2ab73298-adce-44f5-a2b4-d005150a50b3 [data-leaf-element=\"true\"]","keyframes":{"transform":["translate(0%, 0%) scale(1.5)","translate(0%, 0%) scale(1)"]},"delay":0,"duration":2000,"easing":"cubic-bezier(.3,0,.55,1)","fill":"forwards"}] Click Here For More