### TranslatedIngredients: 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) ### PrepTimeInMins: 10 ### CookTimeInMins: 20 ### TotalTimeInMins: 30 ### Servings: 4 ### Cuisine: Karnataka ### Course: Snack ### Diet: Vegetarian ### TranslatedInstructions: To begin making the Alugadde and Mentye Pakoda Recipe, peel the potato and grate them into a bowl.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.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.Proceed the same way with the remaining Alugadde and Mentye pakoda Batter.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.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.Serve the Alugadde and Mentye Pakoda Recipe along with a hot cup of Masala Chai Recipe and Roasted Tomato Pasta Sauce Recipe.
