methi pakoda | methi bhajiya | methi pakora

Jump to Recipe

Methi pakoda recipe with step by step photos. These are crisp as well as soft textured fritters made with fenugreek leaves, gram flour (besan), herbs and spices.

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. You can also have them with roti or sandwich them between bread slices.

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.

How to make methi bhajiya or methi pakoda

1. In a mixing bowl, take the following ingredients:

  • ¼ cup tightly packed fenugreek leaves (chopped)
  • 1 small sized chopped onion
  • 1 chopped green chilli
  • ½  inch finely chopped ginger
  • 2 to 3 pinches of red chilli powder (or cayenne pepper or paprika)
  • 2 to 3 pinches of turmeric
  • 1 pinch of asafoetida (hing)
  • 1 pinch of baking soda
  • salt as required.
batter for methi pakora recipe

2. Then add ¾ cup of besan (gram flour).

besan for methi pakora recipe

3. Add ¼ cup of water or as required.

The amount of water requires depending upon the quality of gram flour. If the gram flour is coarse then you might need to add more water. If it is finely ground then you will need to add less 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.

You can use any neutral flavored oil. Keep the heat medium to medium high.

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 till they become golden and crisp. You will have to turn them a few times for even cooking.

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 them on kitchen paper towels to remove excess oil.

fried methi pakora, fried methi pakoda

11. Serve these methi pakoda hot with tomato ketchup or coriander chutney or tamarind chutney or mint chutney. They also go well as a starter snack.

You can also have them with chapati or with bread slices. They make for an good tea time snack.

methi pakora recipe, methi pakora, methi pakoda recipe


If you are looking for more Pakoda recipes then do check:

If you made this recipe, please be sure to rate it in the recipe card below. Sign Up for my email newsletter or you can follow me on Instagram, Facebook, Youtube, Pinterest or Twitter for more vegetarian inspirations.

methi pakoda recipe, methi bhajiya recipe, methi pakora recipe

Methi Pakoda

4.6 from 5 votes
Methi pakoda are spiced fried fritters made with gram flour batter, fresh fenugreek leaves, herbs and spices.
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins

Cuisine Indian
Course: Snacks
Diet: Vegan, Vegetarian
Difficulty Level: Easy

Servings 2 to 3
Units

Ingredients

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

Instructions

making pakoda batter

  • In a mixing bowl, take ¼ cup of tightly packed methi leaves (fenugreek leaves), 1 chopped small onion, 1 green chilli and ½ inch finely chopped ginger. 
  • Also add 2 to 3 pinches of red chilli powder, 2 to 3 pinches of turmeric, 1 pinch of asafoetida, 1 pinch of baking soda and salt as required.
  • Add ¾ cup besan/gram flour and ¼ cup of water. The amount of water requires depends upon the quality of the besan.
  • Begin to mix very well to make a pakora batter without any lumps. The batter is of medium consistency. 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 becomes moderately hot, add spoonfuls of the pakoda batter to the hot oil. Keep the heat to medium to medium high.
  • Once the pakoras are cooked lightly, turn over and cook the other side.
  • Fry the pakoras till they become golden and crisp.
  • Remove the fried pakoras with a slotted spoon. Drain as much oil as possible while removing them.
  • Drain them on kitchen paper towels to remove excess oil.
  • Serve these methi pakodas hot with tomato sauce, cilantro chutney or tamarind chutney. They also go well as a starter snack or can also be had with roti or bread.

Notes

  • The recipe can be doubled or tripled.
  • The amount of spices can be altered as per your taste.
  • If you want then you can add a mix of finely chopped fenugreek leaves and finely chopped spinach leaves. However, the taste of fritters will change. This way you can use more leafy vegetables like amaranth or dill leaves etc in combination with fenugreek leaves.

Like our videos? Then do follow and subscribe to us on youtube to get the latest Recipe Video updates.

Tried this recipe?If you have made the recipe and liked it then do share the recipe link on facebook, twitter & pinterest. For instagram mention @dassanasvegrecipes and tag #dassanasvegrecipes!

Share This Recipe:

PinWhatsAppPrintShares675

Meet Dassana

Welcome to Dassana's Veg Recipes. I share vegetarian recipes from India & around the World. Having been cooking for decades and with a professional background in cooking & baking, I help you to make your cooking journey easier with my tried and tested recipes showcased with step by step photos & plenty of tips & suggestions.

Get My Secrets to Great Indian Food
Sign up for my FREE Beginners Guide to Delicious Indian Cooking

Comments are closed.

18 Comments

    1. kaise khatta ho gaya. is me koi bhi khatti cheez nahi dali hain. thoda sa chini daal sakte hain.

  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

    1. thanks again ani. glad to know this. the comment box on all recipe posts will be open soon.

  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

See More Comments