Fenugreek or Methi leaves is well known for its medicinal value solving digestive disorders, heart diseases and capable of controlling blood sugar. It’s an annual plant, the name itself specifies its origin, mostly cultivated in European and Asian countries. It can also be used as an herb and contributes a major role in Indian cuisine as a seed and leaves.
Methi pakode Ingredients
Fenugreek or Methi leaves ¾ cup
Gram flour or Besan powder 1 cup
Coriander or Dhaniye little
Green chilles 1 or 2
Onion 1 or 2
Turmeric or Haldi powder small pinch
Asafoetida or Hing powder small pinch
Salt according to taste
Wash the methi leaves and mix it with besan powder and all above ingredients by using a small amount of water. Make the mixture in the form of pakode mix. Pour the mix in the cooker pan and cook it for 5 minutes after that turn the pakode for another side cooking about the same 5 minutes. Oil free methi pakode is ready. You can watch the making video above
Note: Pregnant women and those who are allergic to peanut should avoid Methi . After delivery you can have it for good milk flow during the feed. Others can have it and now its available all over the world.