Egg and Fenugreek Pakoda (Ande Methi ke Pakode)
2,807 views · Published 29 January 2016 · 6:48 · Indexed 13 October 2026
Channel: chefharpalsingh · 2016 · Howto & Style
Egg and methi dumplings, mixed with spices and deep fried, a perfect snack for any occasion. Ingredient Eggs boiled 3 no. Fresh fenugreek leaves finely chopped and boiled 1 no. (Small bunch) Onion chopped 1 no. (Small) Ginger chopped 1 tsp Green chilies chopped 3 no. Turmeric powder 1 tsp Red chili powder 1 tsp Garam masala powder 1 tsp Salt to taste Kasoori methi ½ tsp Cooking soda ¼ tsp Carom seeds (Ajwain) 1 tsp Gram flour (Besan) 6 Tbsp Oil for frying for frying Chaat masala to sprinkle Tomato for garnish Green chilli slit 3 no. Method: 1. In a large bowl Grate boiled eggs. 2. Add chopped onion, ginger, green chillies, boiled methi, turmeric powder, red chilli powder , garam masala, salt, kasoori methi, cooking soda, carom seeds(ajwain), gram flour and mix well. 3. Add little water to get adequate binding. 4. Mean while heat oil in a pan. 5. Dip two spoons in water and take mixture in one spoon and with help of other spoon shape the mixture like egg. 6. Deep fry the pakoda and fry till half done. 7. Remove the pakoda half done on an absorbent paper. 8. Take a tomato and trim the head, remove the skin in a circular action. Shape the skin as rose and place on the serving plate. 9. Take few green chilles, slit and fry them. Place on the serving plate, with some chopped coriander. 10. Reheat the oil and deep fry the pakodas again till golden and crisp. 11. Once crisp remove on an absorbent paper. Sprinkle chat masala. 12. Place the pakodas on a serving plate and serve hot with schezwan chutney
