How to make Lehsuni Palak Methi Pakora - Though these pakoras are deep-fried the combination of spinach, fresh fenugreek leaves and garlic make them quite nutritious.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Garlic (लहसुन), Spinach (पालक)

Cuisine : Indian

Course : Snacks and Starters

Lehsuni Palak Methi Pakora Recipe Card

Lehsuni Palak Methi Pakora
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History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

For more recipes related to Lehsuni Palak Methi Pakora checkout Garlicky Mushroom Pakoras, Garlicky Mushroom Pakoras, Chana Dal Aur Hare Lehsun Ke Pakore, Hot Garlic Paneer . You can also find more Snacks and Starters recipes like Basil Minced Chicken Canapes, Prune And Almond Jugalbandi, Cheese Straws, Potato Bravas.

Prep Time : 6-10 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Lehsuni Palak Methi Pakora Recipe

  • Garlic chopped 2 tablespoons

  • Spinach shredded 2 cups

  • Fresh fenugreek leaves (methi) shredded 1 cup

  • Gram flour (besan) 1 cup

  • Onion sliced 1 large

  • Carom seeds (ajwain) 1 teaspoon

  • Turmeric powder ¼ teaspoon

  • Red chilli powder 1 tablespoon

  • Baking soda ¼ teaspoon

  • Dried mango powder ½ teaspoon

  • Salt to taste

  • Oil for deep-frying

Method

Step 1

Take spinach and fenugreek leaves in a bowl. Add onion, garlic, carom seeds, gram flour, turmeric powder, chilli powder, baking soda and dried mango powder and mix well.

Step 2

Add salt and mix. Add little water and mix again.

Step 3

Heat sufficient oil in a kadai. Drop in portions of the mixture and deep-fry till golden and crisp. Drain on absorbent paper.

Step 4

Serve hot.