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

To begin making the Alugadde and Mentye Pakoda formula, strip the potato and mince them into a dish.Combine all the fixings together in a dish.

empty in aqua little at a time, to make a thick pakoda liquid base.

Check the seasoning and spices and adjust to suit your palate.Preheat the Kuzhi Paniyaram cooking vessel on medium scalding up; empty in a few drops of oil into each cavity.

Spoon the Alugadde and Mentye Pakoda liquid base into the cavity and cooking vessel-shallow fry them until it is browned and crisp on both sides.

You can optionally empty in just a little more oil to give it additional palate.Proceed the same way with the remaining Alugadde and Mentye pakoda liquid base.The process of culinary preparation pakoda in a cooking vessel preserves nutrition and the addition of fenugreek leaves giving an added palate and nutrition for this classic teatime snack.Arrange the Alugadde and Mentye pakoda on a serving platter, scatter some chaat masala, place some pickled onions by the side and enjoy it as a snack or as an appetizer for parties.enjoy the Alugadde and Mentye Pakoda formula along with a scalding cup of Masala Chai formula and Roasted Tomato Pasta condiment dip formula.