Welcome to my kitchen...

Welcome to my kitchen...
There is no love sincerer than the love of food. ~George Bernard Shaw

Tuesday, 13 July 2010

Fenugreek Dumplings (Methi Pakodas/Khalwa)

Monsoon is here, so make the most of it and enjoy these delicious, absolutely crisp dumplings made from fenugreek leaves (Methi). With a touch of ginger, spices and green chillies these can be savored best with the perfect Indian tea…
Health Check – Fenugreek leaves are enriched with minerals like Potassium, Calcium, and Iron. One hundred grams of fenugreek leaves comprise only 49 calories. The leaves have good dietary fiber and are enriched with Vitamin C. The Vitamin K from fenugreek greens are comparable to spinach.

6 tablespoon Gram Flour (Besan) (serves 3-4 people)
2 tablespoon wheat flour
1 and ½ cup fenugreek leaves (washed nicely and finely chopped)
2 green chillies (finely chopped)
2 teaspoons ginger paste
Pinch of asafoetida
Salt to taste
½ teaspoon baking powder
½ teaspoon red chilli powder
½ teaspoon coriander powder
½ teaspoon garam masala
Water to prepare dough
Oil for deep frying
Sugar (optional – In Gujarat they prepare these dumplings (known as Khalwa with sugar…)

Cooking Method
1. Take a large bowl and slowly mix all the ingredients together adding gram flour, wheat flour, chopped fenugreek leaves, green chillies, ginger paste, asafoetida, salt, baking powder and all the remaining spices.
2. Gently add water as required to make a smooth, thick flowing batter.
3. Keep the batter aside for 1 hour.
4. Take a deep pan and add oil to deep fry the dumplings.
5. Once the oil is heated, gently and carefully slip small portions of the batter into it to make round dumplings.
6. Deep fry the dumplings, on medium heat, until they turn brown.
7. Drain oil from dumplings.
8. Your delicious fenugreek dumplings are now ready. Serve them with green chutney or tomato ketchup and enjoy with tea/coffee.


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