Karnataka Style Alugadde and Mentye Pakoda Recipe (Potato and fenugreek leaves fritters)

Ingredients

• 1 cup Methi Leaves (Fenugreek Leaves) roughly chopped
• 1 Potato (Aloo) grated
• 50 grams Gram flour (besan)
• 1 teaspoon Cumin seeds (Jeera)
• 1 teaspoon Red Chilli powder
• 2 teaspoon Coriander Powder (Dhania)

Steps

1. To begin making the Alugadde and Mentye Pakoda Recipe, peel the potato and grate them into a bowl.
2. Combine all the ingredients together in a bowl. Add water little at a time, to make a thick pakoda batter. Check the salt and spices and adjust to suit your taste.
3. Preheat the Kuzhi Paniyaram Pan on medium heat; add a few drops of oil into each cavity. Spoon the Alugadde and Mentye Pakoda batter into the cavity and pan-fry them until it is browned and crisp on both sides. You can optionally add just a little more oil to give it additional taste.
4. Proceed the same way with the remaining Alugadde and Mentye pakoda Batter.
5. The process of cooking pakoda in a pan preserves nutrition and the addition of fenugreek leaves giving an added taste and nutrition for this classic teatime snack.
6. Arrange the Alugadde and Mentye pakoda on a serving platter, sprinkle some chaat masala, place some pickled onions by the side and serve it as a snack or as an appetizer for parties.
7. Serve the Alugadde and Mentye Pakoda Recipe along with a hot cup of Masala Chai Recipeand Roasted Tomato Pasta Sauce Recipe.