methi pakoda recipe | methi bhajiya recipe | methi pakora recipe

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

methi pakoda recipe

pakora or pakoda is a popular indian snack of fried fritters. pakora 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.

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

4.6 from 5 votes
Author:Dassana Amit
Prep Time:10 mins
Cook Time:20 mins
Total Time:30 mins
Course:snacks
Cuisine:indian
Servings (change the number to scale):2 to 3
methi pakoda recipe, methi bhajiya recipe, methi pakora recipe
methi pakoda are spiced fresh fenugreek leaves fritters with gram flour.

INGREDIENTS FOR methi pakoda recipe

(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 methi pakoda recipe

making methi pakoda batter:

  • 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). 
  • 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.
  • add 3/4 cup besan/gram flour. add 1/4 cup water.
  • 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:

  • 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.
  • once the pakoras are cooked lightly, turn over and cook the other side.
  • fry the methi pakoras till they become golden and crisp.
  • remove the fried pakoras with a slotted spoon. drain as much oil as possible while removing the pakoras.
  • drain the methi pakodas on kitchen paper towels to remove excess oil.
  • serve these methi pakodas with tomato ketchup, coriander chutney or tamarind chutney. they also go well as a starter snack.
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how to make methi bhajiya or methi pakoda

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 becomes 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 pakoda till they become golden and crisp.

frying methi pakora, frying methi pakoda

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

frying methi pakora, frying methi pakoda

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

fried methi pakora, fried methi pakoda

11. serve these methi pakoda 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

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dassana amit

Founder, Chef, Recipe Developer, Food Photographer >> MORE ABOUT US

namaste and welcome to vegrecipesofindia.com which i started in feb 2009 and is a pure vegetarian blog. i have been passionate about cooking from childhood and began to cook from the age of 10. later having enrolled in a home science degree greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was formally trained both in mainstream indian as well as international cuisines.

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18 comments/reviews

  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..:)..5 stars

  2. delicious…had sprouted some methi and used those baby methi to make pakodas..turned out so yummy..thanks5 stars

  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….5 stars

  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.