Methi Pakoras (Fresh Fenugreek Fritters)
More seasonal produce. Fresh fenugreek fritters (methi pakoras) made in an appe/æbleskiver pan. Served alongside a delicately spiced yogurt curry (Gujarati kadhi). By no means traditional, but everyone at home enjoyed this pairing. The kadhi recipe was adapted from Niru Gupta’s “Everyday Indian.” It is an optional accompaniment. Skip it and simply serve the fenugreek fritters with ketchup or any chutneys of your choice. You could also use the same batter and deep fry the fritters in hot oil if you prefer to go the conventional route.
Recipes
Methi PaKoras
(Makes 16 fritters)
Ingredients
1 (loosely packed) cup of fresh fenugreek (methi) leaves, washed and finely chopped
1 green chilli, finely chopped
1/2 tsp ginger-garlic paste
1 tsp powdered jaggery
1/4 tsp turmeric powder
1/4 tsp red chilli powder
1/4 tsp carom seeds (ajwain), lightly crushed
1/4 tsp fennel seeds (saunf), lightly crushed
1/8 tsp asafetida (hing)
Salt and black pepper to taste
1 1/2 cups chickpea/gram flour (besan)
2 tbsp rice flour
Water as needed
1/4 tsp baking soda
1 tsp lime juice
Method
In a bowl, add the chopped fenugreek leaves, green chilli, ginger-garlic paste, jaggery, all the spices, salt and pepper. Mash well with a fork until the leaves start to wilt. Add the chickpea and rice flours and mix. Add in water, a tablespoon at a time and whisk until a thick batter is formed.
Add the baking soda and lime juice and whisk the batter well for a few minutes to aerate it.
Brush the cavities of an æbleskiver/appe pan with a little oil and heat over a medium-low flame. Once the pan is hot, drop a tablespoon of the batter into each cavity. Pour another drop of oil over each fritter, lower the heat and cover.
Cook for 3-4 minutes until the tops are set and the bottoms are golden-brown, then flip the fritters over and repeat for the other side. Make sure to keep the heat low so that the fritters cook through without getting too brown.
Once the fritters are done, transfer them onto a plate and serve immediately.
