Pakoras with Fenugreek – Tibb-e-Nabawi

Pakoras with Fenugreek

عن القاسم بن عبد الرحمن، أنه قال‏:‏ قال رسول الله ـ صلى الله عليه وسلم ـ‏:‏ ‏(‏استشفوا بالحلبة‏)‏‏ (حديث مرسل).‏ وقال بعض الأطباء‏:‏ لو علم الناس منافعها، لاشتروها بوزنها ذهبًا‏

Pakoras with Fenugreek

حلبة / Hulbah / Fenugreek

Hulbah (Methi) is a miracle of my Allah’s creations; dried Methi leaves are added to many curries for the beautiful taste & aroma. Fresh fenugreek leaves are cooked as a curry itself with potatoes or spinach.

I prepared Methi Pakoras with Cauliflower Achaar, instead of ordinary Besan, Kala Chana flour was used, and you can see the tiny brown dots in the dough, the outer shell of Kala Chana.

The Pakoras were so delicious, with a slight touch of Methi’s bitterness & a tart flavor from the pickle.

For best results, fry Pakoras in the blessed olive oil, but for those who feel that Olive Oil is too expensive for frying; Canola Oil is the only alternative as its fatty acid structure resembles that of Olive Oil, and it is high in Mono-unsaturated fats.

But for cooking the curries, you should only use Olive Oil, keep it as 50 ml per Haandi & it will be the cheapest.