Chits Kitchen

Pakoda Recipe is the most famous evening snack in most Indian Homes which is served along with hot tea. There are number of Pakoda recipes which are easy and quick to make. I have shared Gobi (Cauliflower) Pakoda and Pyaaz (Onion) Pakoda in my earlier posts. Today I will be sharing Gobi Methi Pakoda which is prepared in same way similar to Gobi Pakoda. Methi Leaves are added along with Gobi to make tasty and delicious Gobi Methi Pakoda.

Gobi Methi Pakoda or Cauliflower Fenugreek Pakoda is an Indian snack prepared by deep frying the mixture of Gobi, Methi and besan along with few spices such as Red Chilli Powder and Turmeric Powder. First Gram Flour (Besan) mixture is prepared by adding together Gram Flour, Turmeric Powder, Red Chilli Powder, Chopped Methi Leaves, Chopped Chilli and Salt with water. Methi Leaves are chopped into small pieces and mixed into the Besan. One thing we must keep in mind that the quantity of methi leaves should be appropriate so that the pakodas doesn’t become bitter on addition of more methi leaves. Water is added little by little to attain the right consistency so that the Cauliflower (Gobi) pieces can hold the Besan paste within itself firmly. Gobi pieces is then added into the paste and mixed properly so that the Gobi pieces are coated with the besan. It is kept aside for 5 minutes so that the besan paste completely coats the gobi pieces. Gobi pieces are then fried in oil to make crispy and crunchy Gobi Methi Pakodas.

Gobi Methi Pakoda is mainly eaten with chutney or sauce together with hot tea. It is one of the most famous snacks and street food in many Indian homes. People mostly love to serve pakodas with tea. It is easy to prepare and is ready to serve snacks for guests in most Indian homes.

For other Pakoda Recipe, please visit,

Gobi Ke Pakode

Plain Bread Pakoda

Pyaaz Pakoda

Stuffed Bread Pakoda

Methi Pakoda

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Gobi Methi Ke Pakode/Gobi Methi Bites

Gobi Methi Pakoda is prepared by deep frying the Gobi pieces coated with Besan paste in hot oil. The Gram Flour mixture is prepared with Besan, Chopped Methi Leaves, Chopped Chilli, Turmeric Powder, Red Chilli Powder, Baking Soda and Salt. After the paste is prepared, gobi is coated with the besan and then it is deep fried to make crunchy pakode.

Course Breakfast, Snacks, Starters

Cuisine Indian, North Indian

Preparation Time 15 minutes minutes

Cook Time 10 minutes minutes

Total Time 30 minutes minutes

Servings 3 servings

Calories

Author Recipe by Chits

Ingredients:

• 1 cup Gram Flour (Besan)
• 250 gm Gobi (Cauliflower)
• 2 medium Chopped Chillies
• 4 tablespoon Chopped Methi Leaves
• 1/2 teaspoon Chilli Powder
• 1/2 teaspoon Turmeric Powder
• A Pinch Baking Soda
• Salt to Taste
• Oil to Deep fry
• Water to make paste

Instructions:

• Take the Gobi and cut it into small pieces by removing the stem.
• Boil water in a container and put the gobi pieces. Let it boil for 5 minutes in medium heat.
• Till the time the Gobi flowers are boiling, chop the Methi leaves. Wash it in running water so that all the soil is removed. Keep it aside.
• After 5 minutes, switch off the stove and allow it to cool down. On cooling take out the gobi pieces in a separate bowl.
• Now take the Gram Flour in a large bowl. Add the Chopped Methi Leaves, Chopped Chilli, Turmeric Powder, Red Chilli Powder, Baking Soda and Salt. Mix all the ingredients.
• Add water to it and mix it. Water should be added little by little so that the consistency of the batter should be proper.
• Add Boiled Gobi florets to the batter and mix it properly so that the gobi pieces are well wrapped with the batter. Keep it aside for few minutes.
• Heat Oil in a kadai over medium heat.
• When the oil is hot, take the gobi pieces which are wrapped with the batter and put it gently into the oil.
• Deep fry until the pakodas turn its colour to light golden brown. Keep on stirring the pakodas so that it is evenly cooked.
  
• Take out the pakodas after it turns golden brown. Similarly cook the pakodas for remaining batter. Put the fried pakodas over paper towel so that it absorbs the excess oil.
  
• Gobi Methi Pakoda is ready to be served. Serve it with Green Chutney or Tomato Ketchup.
  

Notes:

1. Add water to the mixture little by little, so that the consistency of the paste remains proper.

2. Fry the pakodas over medium flame. If you cook over low flame, the pakodas will absorb more oil.