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Methi Pyaaz Ka Pakoda | Methi Kanda Bhaji Recipe – Khanapoor

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Ingredients

Adjust Servings:
8 Medium Sized Onions (Pyaaz)
10 Green Chillies (Hari Mirch)
175 grams Besan (Bengal Gram Flour)
1 small bunch Methi (Fenugreek) Leaves.
3 tbsp Coriander (Dhania) Seeds.
As per taste Salt (Namak).
500 ml Cooking Oil (Tel)

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Methi Pyaaz Ka Pakoda | Methi Kanda Bhaji Recipe – Khanapoor

Features:
  • Gluten Free
  • Vegan
Cuisine:

A crispy snack with the delicious taste of fried onions and methi leaves.

  • Serves 5
  • Easy

Ingredients

Directions

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Methi Pyaaz Ka Pakoda is a delicious twist to the classic pyaaz ka pakoda. The addition of methi enhances the taste by manyfold.

Methi Pyaaz ka Pakoda is a delectable dish wherein the sweetness of the onions gets balanced with the slight bitterness of the methi leaves.

Pyaaz ka pakoda has always been one of my favourites. So I wanted to try something different with this dish. So I added chopped methi (fenugreek) leaves to it which also happens to be one of my favourites. In winters, good quality methi (fenugreek) leaves are available in plenty. So, I thought why not add it and give this classic snack a new twist.

Now, let us take a look at the ingredients.

Medium sized Onions (Pyaaz).

Pyyaz - methi pyaaz ka pakoda recipe - Khanapoor

Methi (Fenugreek) leaves.

fenugreek leaves - methi pyaaz ka pakoda recipe - Khanapoor

Green chillies (Hari mirch). I have used green chillies (hari mirch) which are not very hot. Change the quantity depending on the hotness of the chillies and your personal preference.

hari mirch - methi pyaaz ka pakoda recipe - Khanapoor

Besan (Bengal gram flour).

Bengal gram flour - methi pyaaz ka pakoda recipe - Khanapoor

Coriander (Dhania) seeds.

dhania - methi pyaaz ka pakoda recipe - Khanapoor

Salt (Namak).

namak - methi pyaaz ka pakoda recipe - Khanapoor

Cooking oil (tel).

tel ko garam kijiye - methi pyaaz ka pakoda recipe - Khanapoor

Let us have a look at the method.

Slice the onions (pyaaz). The onion (pyaaz) slices should neither be too thick nor too thin.

lambe kate hue pyaaz - methi pyaaz ka pakoda recipe - Khanapoor

Chop the methi (fenugreek) leaves.

kate hue methi ke patte - methi pyaaz ka pakoda recipe - Khanapoor

Make a coarse green chilli (hari mirch) paste.

hari mirch ka paste - methi pyaaz ka pakoda recipe - Khanapoor

Pound the coriander (dhania) seeds coarsely.

dhania powder - methi pyaaz ka pakoda recipe - Khanapoor

Put the sliced onions (pyaaz) in a mixing bowl.

kate hue pyyaz ko ek mixing bowl mein daliye - methi pyaaz ka pakoda recipe - Khanapoor

Add coriander (dhania) powder.

dhania powder daliye - methi pyaaz ka pakoda recipe - Khanapoor

Then, add green chilli (hari mirch) paste.

hari mirch ki paste daliye - methi pyaaz ka pakoda recipe - Khanapoor

Now, add salt (Namak).

namak daliye - methi pyaaz ka pakoda recipe - Khanapoor

Then, add the chopped methi (fenugreek) leaves.

methi ke patte daliye - methi pyaaz ka pakoda recipe - Khanapoor

Mix everything.

sab acche se milaiye - methi pyaaz ka pakoda recipe - Khanapoor

Add Besan (Bengal gram flour). After adding the besan, do not let the mixture rest for too long as the onions (pyaaz) will start to release water.

besan daliye - methi pyaaz ka pakoda recipe - Khanapoor

Mix everything properly.

sab acche se milaiye - methi pyaaz ka pakoda recipe - Khanapoor

Heat cooking oil (tel) in a kadhai (wok).

tel ko garam kijiye - methi pyaaz ka pakoda recipe - Khanapoor

Take some of the onion mixture with your fingers and put it in the cooking oil (tel). Do not give a shape to it. It is meant to be shapeless.

kadhai mein pyaaz ka mishran daliye - methi pyaaz ka pakoda recipe - Khanapoor

Keep the gas flame on medium and once the pakodas start to stiffen, gently flip them so that they cook evenly.

halke se pakode ko palatiye - methi pyaaz ka pakoda recipe - Khanapoor

Keep flipping them at regular intervals till they are completely cooked.

ache se pakaiye - methi pyaaz ka pakoda recipe - Khanapoor

Remove from the kadhai (wok) once done.

pakne par kadhai se nikaliye - methi pyaaz ka pakoda recipe - Khanapoor

Serve these cripsy Methi Pyaaz Pakodas with green chutney and dry garlic chutney.

Methi Kanda Bhaji Recipe - Khanapoor

P.S. If you do not add the methi (fenugreek) leaves, then this dish becomes your classic pyaaz ka pakoda or Kanda bhaji.

Please do try this recipe and as always we look forward to your genuine feedback. I am also sharing links of other recipes from this blog. Do try these as well and let us know your thoughts!!!

Masala Peanuts Recipe, Alsando Recipe, Banana Chips Recipe, Spicy Tukdi Recipe, Biscuit Tukdi Recipe, Goli Baje Recipe, Biscuit Roti Recipe, Baby Corn Fry Recipe, Mangalore Buns Recipe, Masala Buns Recipe, Kothimbir Vadi Recipe, Moolik Recipe, Jackfruit Seeds Fry Recipe.

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Steps

1
Done

Step 1

Slice 8 medium sized onions (pyaaz). The slices should neither be too thick nor thin. Make a coarse paste of 10 green chillies (hari mirch), Pound 3 tbsp coriander (dhania) to a coarse powder. Chop 1 small bunch of methi (fenugreek) leaves.

2
Done

Step 2

Put the sliced onions (pyaaz) in a mixing bowl. Add the coriander (dhania) powder. Then, add the green chilli (hari mirch) paste. Add salt (namak) as per taste and the chopped methi (fenugreek) leaves. Mix every thing properly. Finally, add 175 grams besan (Bengal gram flour) and mix properly.

3
Done

Step 3

Heat 500 ml cooking oil (tel), take some of the onion (pyaaz) mixture with your fingers and put it in the cooking oil (tel). Reduce the flame of the gas to medium and fry. Flip the pakodas at regular intervals so that they cook evenly. Once they are cooked, serve them with green chutney and garlic chutney.

Megha

Hello, I am Megha and I live in the city of Navi Mumbai. I was born and brought up in Mumbai. I am a third generation Mumbaikar. My native place is Bantwal which is in the Dakshina Kannada district of Karnataka. I am a MBA by qualification but my real passion is food which I found out a few years ago when I started to cook on a full fledged basis. I come from a family of foodies where everyone is a great cook irrespective of gender. We basically love and live food. So, I thought why not start writing a blog and share my love of food with everyone!!!

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