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

Methi Pakoda

methi pakoda are spiced fresh fenugreek leaves fritters made with gram flour batter.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: snacks
Cuisine: indian
Servings: 2 to 3
Author: Dassana Amit

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
  • 2 to 3 pinches of 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 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 becomes moderately hot, add spoonfuls of the 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 them on kitchen paper towels to remove excess oil.
  • serve these methi pakodas with tomato sauce, cilantro chutney or tamarind chutney. they also go well as a starter snack.