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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
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 30 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.