Methi Pakora or Bajiyas

Bajji or pakora recipes are very common across India and are made with myriad veggies and ingredients. as a matter of fact, each region and state has its own variation which suites the local demography. one such hugely popular and tasty bajji or deep-fried snack recipe is the methi bajiyas from the western Indian cuisine.

INGREDIENTS

  • ▢½ cup water
  • ▢1 tbsp oil
  • ▢1 tbsp sugar
  • ▢1 chilli, finely chopped
  • ▢½ tsp ginger paste
  • ▢½ tsp coriander seeds, crushed
  • ▢¼ tsp ajwain / carom seeds
  • ▢½ tsp pepper, crushed
  • ▢¼ tsp turmeric
  • ▢½ tsp Kashmiri red chilli powder
  • ▢pinch hing / asafoetida
  • ▢1 tbsp lemon juice
  • ▢¾ tsp salt
  • ▢¼ tsp baking soda
  • ▢¾ cup fenugreek leaves / methi, finely chopped
  • ▢3 tbsp coriander, finely chopped
  • ▢2 tbsp rava / semolina / suji, fine
  • ▢1 cup besan / gram flour
  • ▢oil for frying

INSTRUCTIONS

  • firstly, in a large mixing bowl take ½ cup water, 1 tbsp oil, 1 tbsp sugar, 1 chilli and ½ tsp ginger paste.
  • also add ½ tsp coriander seeds, ¼ tsp ajwain, ½ tsp pepper, ¼ tsp turmeric, ½ tsp chilli powder and pinch hing.
  • furthermore add 1 tbsp lemon juice, ¾ tsp salt and ¼ tsp baking soda.
  • using a whisk mix well making sure all the spices are combined well.
  • now add ¾ cup fenugreek leaves and 3 tbsp coriander. mix well.
  • further, add 2 tbsp rava and 1 cup besan.
  • whisk and mix to form a lump free thick batter.
  • drop the batter into hot oil forming small balls.
  • stir occasionally making sure the pakora are cooked completely.
  • fry until the pakora turns golden and crisp.
  • drain off over kitchen towel to absorb excess oil.
  • finally, enjoy methi bajiyas with green chutney.

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