Non Fried Methi Pakoda | Low Fat Methi Gota (Paniyaram/Appey Style)

Low Fat, Non Fried Fenugreek Fritters using Paniyaram Pan.


Methi Pakoda, Methi Gota, Methi Bhajji / Bhajiya or Fenugreek Fritters. Call it whatever you like... Methi Pakoda is very famous evening snack especially in monsoon in all over India. This recipe is specially for people who are very health conscious and keeping themselves far from all fried food. Dont spoil this rainy mood and kill your taste-buds in this monsoon and make this delicious low fat non fried mehti pakoda and enjoy them with a cup of tea. Learn how to make low fat Methi Pakoda here...

Preparation & Cooking Time :35 Minutes
YIELD : 25-30 pakodas
Ingredients:
Fresh Fenugreek Leaves - 1 cup  (Finely chopped)
Onion - 1 medium size (finely chopped) Optional
Besan - 2 cup
Salt as per taste
Crushed Black Pepper  - 1/2 tsp
Chili powder - 1 tsp
turmeric powder - 1 tsp
Lemon juice - 1 tbsp
Sugar - 1/2 tsp
Soda Bi-carb - 1/2 tsp
Oil - 1 tbsp (to add in batter)
Oil - 2 tbsp for cooking

Method:

  1. Take out fenugreek/methi leaves from stem and chop finely. Wash it thoroughly and strain it.
  2. In a large mixing bowl add besan, salt, black pepper, chili powder, turmeric powder and sugar.
  3. Mix all dry ingredients and add  approx 1/2 cup water and make thick batter. Adjust water to make it drop-able consistency. Batter Should NOT be very thin/runny, it should be MORE THICKER THAN IDLY/DOSA batter.
  4. Now add fenugreek leaves along with onion and mix well. Make sure lumps are not there in batter.
  5. Just before cooking add lemon juice, soda bicarb, and oil in the batter. mix well.
  6. Heat the paniyaram pan/appey skillet, add few drops of oil in each hole. Drop 1 tbsp of batter in each hole (fill each hole 2/3 as pakoda will get bigger in size and required space to puff up.) Turn the heat in medium low and cover the with lid. Cook it for 2-3 minutes. 
  7. Drizzle few more drops of oil on each pakoda and flip it over to cook other side. Cook again for 2-3 minutes until pakoda turns golden brown. (If it will become dark brown and cooked more it will tastes bitter. keep an eye on each hole as which ever hole get more heat it will done faster than others ) Use more oil to make it more crispy and tasty.
  8.  Once done, dish out with tea and favorite chutney. It taste delicious and crispy only when served HOT HOT.

Note:

  • Adjust spices as per your taste. Do taste test first by making a small ball and add more spices as required.
  • When "taste" is on more priority and want to cheat on your health regime, go ahead and deep fry them to get its perfect taste.  

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