methi pakoda recipe

methi pakoda recipe with step by step photos – crisp as well as soft textured fritters made with fenugreek leaves and gram flour (besan).

pakora or pakoda is a popular indian snack of fried fritters. pakoras are made with different veggies. there are also many regional variations in the recipes. gram flour or besan is the flour that always used in making pakoras. sometimes for more crispness, rice flour can also be added. but the main flour is gram flour.

this methi bhajiya recipe is quick chai time snack that we like on occasions. for health reasons, i don’t make pakoras often. but once in a while we do indulge in pakoras and with the cricket world cup match going on, pakodas make for a quick munching snack.

serve methi pakoda as a starter or as a tea time snack with green chutney or tamarind chutney or tomato ketchup.

two helpful tips for the fenugreek leaves:

1. firstly i get a big bunch of fenugreek leaves. pluck the leaves and keep them stored in a box in the fridge. this way you save time while prepping a fenugreek based dish. just remove them from the fridge. rinse, chop and then add to the recipe. the fenugreek leaves stay good for 10 to 12 days in the fridge. you can use methi leaves to make variety of recipes like:

2. we do not get fenugreek leaves which are too bitter here. if you get bitter fenugreek leaves or are not particular fond of the bitter taste, then rub the chopped fenugreek leaves with a bit of salt in a bowl or strainer. keep aside for 15 to 20 minutes. squeeze the leaves lightly. then add to the dish.

if you are looking for more pakoda recipes then do check:

methi pakoda recipe below:

methi pakora recipe
4.6 from 5 votes
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methi pakoda recipe | methi bhajiya recipe | methi pakora recipe

methi pakoda recipe - spiced fresh fenugreek leaves fritters with gram flour.

course snacks
cuisine indian
prep time 10 minutes
cook time 20 minutes
total time 30 minutes
servings 2 to 3
author dassana

ingredients (1 cup = 250 ml)

  • ¼ cup tightly packed methi leaves (fenugreek leaves)
  • ¾ cup besan (gram flour)
  • ¼ cup water
  • 1 small onion - chopped (optional)
  • 1 green chilli (hari mirch)
  • 2 to 3 pinches of red chilli powder (lal mirch powder)
  • 2 to 3 pinches of turmeric (haldi)
  • 1 pinch of baking soda
  • 1 pinch of asafoetida (hing)
  • ½ inch ginger (adrak) - finely chopped
  • salt as required
  • oil for shallow frying or deep frying

how to make recipe?

making methi pakoda batter:

  1. in a mixing bowl, take 1/4 cup tightly packed methi leaves (fenugreek leaves), 1 chopped small onion, 1 green chilli (hari mirch) and 1/2 inch finely chopped ginger (adrak). 

  2. also add 2 to 3 pinches of red chilli powder, 2 to 3 pinches of turmeric (haldi), 1 pinch of asafoetida, 1 pinch of baking soda and salt as required.

  3. add 3/4 cup besan/gram flour. add 1/4 cup water.
  4. begin to mix very well to make a pakora batter without any lumps. keep the batter covered for 5 to 6 minutes.

frying methi pakoda:

  1. heat oil for shallow frying or deep frying in a kadai or pan. when the oil become moderately hot, add spoonfuls of the methi pakoda batter to the hot oil.

  2. once the pakoras are cooked lightly, turn over and cook the other side.
  3. fry the methi pakoras till they become golden and crisp.

  4. remove the fried pakoras with a slotted spoon. drain as much oil as possible while removing the pakoras.
  5. drain the methi pakodas on kitchen paper towels to remove excess oil.

  6. serve these methi pakodas with tomato ketchup, coriander chutney or tamarind chutney. they also go well as a starter snack.


how to make methi bhajiya or methi pakoda recipe:

1. in a mixing bowl, take ¼ cup tightly packed methi leaves (chopped), 1 small chopped onion, 1 chopped green chilli, ½  inch finely chopped ginger (adrak), 2 to 3 pinches of red chilli powder, 2 to 3 pinches of turmeric (haldi), 1 pinch of asafoetida (hing), 1 pinch of baking soda, and salt as required.

batter for methi pakora recipe

2. add ¾ cup besan (gram flour).

besan for methi pakora recipe

3. add ¼ cup water.

making methi pakoda batter

4. begin to mix very well to make a pakora batter without any lumps. keep the batter covered for 5 to 6 minutes.

methi pakora batter, methi pakoda batter

5. the pakoda batter after 6 minutes. the batter is of medium consistency. if the batter becomes too thin, then add some gram flour. if the batter becomes too thick, add a few tablespoons of water.

methi pakora batter, methi pakoda batter

frying methi pakoda:

6. heat oil for shallow frying or deep frying in a kadai or pan. when the oil become moderately hot, add spoonfuls of the methi pakoda batter to the hot oil.

frying methi pakora, frying methi pakoda

7. once the pakoras are cooked lightly, turn over and cook the other side.

frying methi pakora, frying methi pakoda

8. fry the methi pakodas till they become golden and crisp.

frying methi pakora, frying methi pakoda

9. remove the fried pakoras with a slotted spoon. drain as much oil as possible while removing the pakoras.

frying methi pakora, frying methi pakoda

10. drain the methi pakodas on kitchen paper towels to remove excess oil.

fried methi pakora, fried methi pakoda

11. serve these methi pakodas hot with tomato ketchup, coriander chutney or tamarind chutney. they also go well as a starter snack.

methi pakora recipe, methi pakora, methi pakoda recipe




16 thoughts on “methi pakoda recipe | methi bhajiya recipe | methi pakora recipe”

  1. forgot to mention..i made your tomato ketchup and used that to accompany these pakodas..but could not rate the ketchup recipe then ..the ‘post comment ‘ box was not showing at all..happy that it works now..:)..

  2. delicious…had sprouted some methi and used those baby methi to make pakodas..turned out so yummy..thanks

  3. DAY BEFORE YESTERDAY I MADE THIS PAKORAS,N IT WAS SO YUMMY, TESTY N GOOD….ME N MY ALL FAIMLY JUST LOVED IT….SPECILLY MY ELDER BROTHER BECOZ HE DONT LIKE TO EAT METHI SO IT IS GOOD ALTERNATIVE FOR HIM….
    THANKS FOR SUCH A GREAT RECIPE….

  4. I had all the ingredients including fresh methi leaves. On a cold day, made methi pakoda for chai today. Thanks for sharing your awesome recipes.

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