Sunday, 20 August 2017

Methi Pakora/ Methi Na Gota / Methi Ka Pakoda

After my take on 'palak' (Spinach), here I have come with another famous green leafy vegetable. Yes, I am talking about Methi. I love the flavour and aroma of the fresh and green methi leaves.  Ma (My Mother) makes a lovely methi dry curry with 'alu and begun' (potato and brinjal) which goes very well with white rice. She adds one or two cloves of garlic in the curry which makes it more tasty. I sometimes wonder how we play with flavours and bring out the best flavour. We (me and sister) have inherited this dry curry recipe from our mother and continue to carry the tradition.

I also prepare Methi Paratha, you can check the recipe here. Now I am going to share the recipe of Methi Pakora. In Gujarat, it is known as Methi Na Gota which is very famous. I m sharing the recipe in my way. In West Bengal, Methi leaves are available during Winter whereas in Bangalore we get it throughout the year, may be because of the climate. Coming to the recipe...

Methi has a slight bitter taste. The level of bitterness again varies based on different factors (seasons, place, plant types). People say if it is too bitter it is suggested to sprinkle some salt on the leaves and keep it for half an hour and then discard the moisture comes out from the leaves. We love the bitterness so used as it is. Even to lower the bitterness you can increase the quantity of the gram flour. Finally when you sprinkle the chaat masala on top you will love the taste and can't realize the bitterness at all. So again it's all about playing with flavours which is experimental. Do you also have some tricks? Please share with me...

Methi Pakora/ Methi Na Gota / Methi Ka Pakoda


Methi Leaves/ Fenugreek  - 11/2 cup, tightly Packed
Besan / Gram Flour - 11/2 cup to 2 cup
Asafoetida - a pinch
Ginger - finely chopped, 1 teaspoon
Salt to taste
Ajwain/Carom Seeds - 1/4 teaspoon
Red Chilli Powder - 1/4 teaspoon
Refined Oil for deep frying ( almost 2 to 3 cups)
Chaat Masala - 1 teaspoon


  1. Wash and clean the methi leaves and chop them. Avoid the stems.
  2. In a bowl take besan, asafoetida, red chilli powder, salt, chopped ginger and carom seeds and mix them well.
  3. Now add the chopped leaves into the mixture and mix it. 
  4. Methi leaves contain some moisture with that the dry mixture will start binding. Add little water later to make a smooth batter. Avoid adding too much water at a time which will result in a runny batter. 
  5. Heat enough oil in a wok and take a spoonful of batter and slide in the hot oil.
  6. Fry the pakoras in medium flame until they are golden brown and crispy from all the sides.
  7. Take them out on a tissue paper to drain the extra oil.
  8. Sprinkle chaat masala on top and serve with tea or ketchup or chutney. 

Friday, 18 August 2017

Bread Pakora

Yesterday evening suddenly few guest came at my home and I was not at all ready for their sudden visit. I was thinking that what I can offer them with tea and then I saw some bread slices at my kitchen and immediately started preparing the easy & tasty snacks - Bread Pakora. It hardly takes time to prepare and believe me it makes a great combination with tea or coffee. Here I am sharing the recipe.

Bread Pakora


Bread slices - 4
Potato - 1 , boiled & smashed
Onion - medium size , finely chopped
Chat masala - 1 teaspoon
Black Salt
Black pepper powder - 1/2 teaspoon
Green chili - finely chopped, 1/2 teaspoon
Coriander leaves - finely chopped, a handful
Tomato ketchup/lemon pickle - 1 teaspoon

For Batter

Gram flour (Besan) - 1 tablespoon
Semolina (Rava/Suji) - 1 teaspoon
Red Chili Powder - 1/2 teaspoon
Bed of Rice flour/Bread Cramp
Refined oil


Cut the bread slices into triangular shapes and keep aside. Now take a bowl and add all the ingredients together (except batter ingredients). Mix them well and make lemon size balls. Place each ball between to trangular shapes and spread them well. Take another bowl and add gram flour, salt, red chili powder and semolina. Now pour litlle water slowly and make a thick consistency batter. In the mean time heat oil in a pan and put some hot oil into batter. It makes the pakoras crispy. You can also add little baking soda to make it crispy. Now deep the stuffed breads into batter, coat with rice flour or bread crump and shallow fry it in pan. Serve the hot pakoras with tomato ketchup.

You can also use Corn flour and egg for making batter. But my guests were vegeterian so I did it with Gram flour. You can make the stuffing more yummy by adding grated cheese. Addition of lemon pickle makes it really different (tips from my husband). Just try it.

Tuesday, 8 August 2017

Chilli Prawn / How to make Chilli Prawn

Who all are prawn lover here?  Because today I am sharing a prawn recipe. Many people love prawn, some do not and some cannot have them if they are allergic to it (just like me). However, we rarely bring prawn at home and I eat small portion of it. Last year when we visited USA we had lovely fresh shrimp preparation in a restaurant (Bubba Gump Shrimp Company) near Monterey Bay Aquarium. Just sitting on the side of the window, watching the Pacific ocean and enjoying shrimp with a glass of mocktail! Memories are so refreshing, it took me back to that time. Have you read my post of Monterey Bay Aquarium visit? It was a wonderful visit, hope to visit soon there.

Last week when we purchased shrimp I decided this time I will prepare something different. Because every time I prepare Prawn Malai Curry because my husband love it. I had some yellow and red bell peppers in my pantry so immediately I decided the menu ----- Chilli Prawn and Bell Pepper Fried Rice.  Believe me the combination came out just awesome.  This combination took very less time and you can enjoy a restaurant style food at home. Sometimes smart thinking helps to get the pat on your back :). Everyone at home enjoyed the meal. If you are deciding a party or small get together and if your guests love prawn you can definitely try this dish.

Chilli Prawn / How to make Chilli Prawn

Medium Size Prawns - 15 to 16 nos (approx. 300 gms)
Chilli Sauce - 11/2 tablespoon
Salt to taste
Corn Flour - 5 tablespoon + 1 tablespoon
Black Pepper Powder - 1 teaspoon
Dark Soya Sauce - 2 tablespoon
Spring Onion - 1/2 cup, chopped
Capsicum - 1 small, cut into strips
Garlic - 5 to 6 pods, chopped
Ginger - 1 inch, chopped
Green Chilli - 3 to 4 , cut longitudinally or you can chop them
Sugar - 1 teaspoon
Lemon Juice - 1 tablespoon
Refined oil for deep frying and cooking


1. Wash and clean the prawns properly and marinate them with salt, chilli sauce and lemon juice for 15 to 20 minutes.

2. Now take 5 tablespoons of cornflour in a bowl and coat the prawns into it.

3. Heat oil for deep frying and fry the cornflour coated prawns under medium heat and after frying take them out in a kitchen towel to absorb the extra oil.

4. Dissolve 1 tablespoon of cornflour in half cup of water and keep aside.

5. Heat a pan and  add 2 tablespoon of oil into it.

6. Once the oil become hot, add chopped garlic and ginger and saute for few minutes.

7. Next add chopped spring onions ( keep 1 tablespoon for garnishing), green chilli, and capsicums. Saute them on high heat for 2 minutes.
8. Add salt, sugar and pepper powder and mix well.
9. Finally add the corn flour dissolved in water and cook for a minute to coat all the prawns.
10. Switch off the gas and serve it in a plate garnishing with chopped spring onions.