Aloo Methi Pakoda Crispy Bhajiya Recipe Veg Pakora Tea Time Snacks Rajshri Food

Aloo Methi Pakoda | How To Make Aloo Methi Pakoda | Crispy Veg Pakoda Recipe | Methi Pakoda with Potato | Crispy Veg Fritters | Homemade Veg Pakoda | Bhajiya | Aloo Pakoda | Methi Pakoda | Bajji with Green Chutney | Green Chutney Recipe | Office Party Recipes | House Party Snacks | Starter Recipes | Finger Food Recipes | Tea-Time Snacks | Vegan Recipe | Rajshri Food

Learn how to make Aloo Methi Pakoda at home with our Chef Bhumika

Aloo Methi Pakoda Ingredients:
1 cup Fenugreek Leaves (cleaned & chopped)
1/2 cup Potato (chopped)
1/2 cup Onion (chopped)
Coriander Leaves (chopped)
1/2 cup Gram Flour
2 tbsp Rice Flour
Salt to taste
5-6 Green Garlic Cloves & Leaves (chopped)
2 Green Chillies (chopped)
1 tsp Red Chilli Powder
1/2 tsp Turmeric Powder
1/4 tsp Carom Seeds
1/4 tsp Cumin Seeds
1-2 tbsp Water
Water (as required)
Oil (for frying)

**For Green Chutney Recipe, click here- https://youtu.be/Gz7WWwIfwkE

#AlooMethiPakoda #Pakora #Bhajiya #AnybodyCanCookWithRajshriFood

Visit our Website for more Awesome Recipes
http://rajshrifood.com/

Download the Rajshri Food App by clicking on this link:- http://bit.ly/RajshriFood_And

Host: Bhumika Bhurani
Copyrights: Rajshri Entertainment Private Limited

Subscribe & Stay Tuned - http://bit.ly/SubscribeToRajshriFood

For more videos log onto http://www.youtube.com/rajshrifood

Find us on Facebook at https://www.facebook.com/rajshrifood

About Pakoda
Pakora is a spiced fritter originating from the Indian subcontinent. They are sold by street vendors and served in restaurants in South Asia and UK. It consists of items, often vegetables such as potatoes and onions, coated in seasoned gram flour batter and deep fried. The pakora is known also under other spellings including pikora, pakoda, pakodi and regional names such as bhaji, bhajiya, bora, ponako, and chop.

Pakoras are made by coating ingredients, usually vegetables, in a spiced batter, then deep frying them. Common varieties of pakora use onion, Masoor Dal (Lentil), chicken, arbi root and leaves, eggplant, potato, chili pepper, spinach, paneer, cauliflower, mint, plantain or baby corn. The batter is most commonly made with gram flour or mixture of gram flour and rice flour but variants can use other flours, such as buckwheat flour. The spices used in the batter are up to the cook and may be chosen due to local tradition or availability; often these include fresh and dried spices such as chilli, fenugreek and coriander.