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)
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).
Methi (Fenugreek) leaves.
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.
Besan (Bengal gram flour).
Coriander (Dhania) seeds.
Cooking oil (tel).
Let us have a look at the method.
Slice the onions (pyaaz). The onion (pyaaz) slices should neither be too thick nor too thin.
Chop the methi (fenugreek) leaves.
Make a coarse green chilli (hari mirch) paste.
Pound the coriander (dhania) seeds coarsely.
Put the sliced onions (pyaaz) in a mixing bowl.
Add coriander (dhania) powder.
Then, add green chilli (hari mirch) paste.
Now, add salt (Namak).
Then, add the chopped methi (fenugreek) leaves.
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.
Mix everything properly.
Heat cooking oil (tel) in a kadhai (wok).
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.
Keep the gas flame on medium and once the pakodas start to stiffen, gently flip them so that they cook evenly.
Keep flipping them at regular intervals till they are completely cooked.
Remove from the kadhai (wok) once done.
Serve these cripsy Methi Pyaaz Pakodas with green chutney and dry garlic chutney.
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!!!
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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.
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.
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.