Methi Pakora or Methi Fritters are crispy and tasty Pakoda made with fresh Methi leaves along with gram flour and spices. Usually Methi Pakora are served with green chutney or simple Ketchup. A perfect tea time snack with the richness of Methi
Methi Pakoda is one of the yummy and crispy snacks we can make at home. It’s one of the popular Gujarati snack, which can be enjoyed with the hot cup of coffee / tea. It’s made with fresh methi leaves, besan and few other spices deep fried in the hot oil. It is a crispy, spicy and crunchy with full of nutrition from methi leaves. This lip-smacking pakora can be enjoyed with green chutney and fried green chilies. It also goes very well with tomato ketchup.
Benefits of Methi Leaves:
Fenugreek is one of the very common ingredient in Indian Kitchen. Fenugreek is a common supplement used in our Indian Medicine. It has numerous health benefits. We call Fenugreek as Methi in Hindi and Vendhayam in Tamil. We use the seeds, green leaves and even dry methi leaves in our food. Fenugreek leaves are acclaimed worldwide for the cure of arthritis. If fenugreek leaves are consumed twice daily, it flushes out all the waste from the body and also cleanses the intestines. Leaves, as well as seeds, are a rich source of dietary fiber and also protein content is high in them.
Tips for making Methi Pakoda:
Any greens should be washed thoroughly before chopping. This is to get rid of find sand particles if any in the methi leaves
Take care of the Batter consistency. It should be in medium consistency. If the batter becomes too thin, add some gram flour. If it become too thick, add some water.
Some people don’t like the bitterness from the methi leaves. In that case, you can add 1 tsp of sugar to the batter.
You may also want to try other Methi Leaves Recipes
Methi Pakoda Recipe | Methi Pakora | How to make Methi Fritters
Course: Appetizer, Beverages, Snacks
Cuisine: Gujarati, Indian, North Indian
Equipments Needed
Mixing Bowl
Heavy Bottomed Pan
Prep Time: 10minutes
Cook Time: 30minutes
Total Time: 40minutes
Servings: 20small pakoras
Calories: 200kcal
Author: Sowmya Venkatachalam
Methi Pakora or Methi Fritters are crispy and tasty Pakoda made with fresh Methi leaves along with gram flour and spices. Usually Methi Pakora are served with green chutney or simple Ketchup. A perfect tea time snack with the richness of Methi
Pluck the leaves from Methi stems and wash it thoroughly twice or thrice to make sure there are no sand or dust in the methi leaves.
Roughly chop the methi leaves and and take it in a bowl. Add sugar to the chopped leaves and set aside for 10 mins. This is to reduce the bitterness in the methi leaves.
Preparing Pakora Mixture
Take a mixing bowl. Add gram flour, rice flour, asafoetida, ajwain, chopped green chili, red chili powder and salt. Give a good mix
Then add chopped methi leaves and mix well. Add water little by little and make a thick pakoda mixture. The batter should be in medium consistency. If the batter becomes too thin, add some gram flour. If it become too thick, add some water.
Deep Frying Process
Heat oil in a pan for deep frying pakora. When the oil is hot, take gooseberry size methi pakora mixture and gently drop in oil. Repeat the same and add 5-6 pakoda's in one batch (depending on the size of your pan/quanity of oil)
Keep the flame in low and fry the pakoras till they are golden brown and crispy
Take out the fried crispy pakoras from oil and then place it in a paper towel to drain excess oil
Serving Time!
Serve delicious Methi Pakoda with Green Chutney or Ketchup and relish the crispy fritters!
Video
Notes
Instead of Rice flour we can also add corn flour or sooji to get crispy pakoras
Any greens should be washed thoroughly before chopping. This is to get rid of find sand particles if any in the methi leaves
Take care of the Batter consistency. It should be in medium consistency. If the batter becomes too thin, add some gram flour. If it become too thick, add some water.
Some people don’t like the bitterness from the methi leaves. In that case, you can add 1 tsp of sugar to the batter.
Nutritional Info
Nutrition Facts
Methi Pakoda Recipe | Methi Pakora | How to make Methi Fritters
Amount Per Serving (4 Pakora)
Calories 200Calories from Fat 36
% Daily Value*
Fat 4g6%
Carbohydrates 25g8%
Protein 8g16%
* Percent Daily Values are based on a 2000 calorie diet.
Subscribe to our YouTube ChannelSubscribe! to get Latest Subbuskitchen Video Recipes
Good PracticeAll the Images and videos are Copyright Protected. So please do not copy the content or images. If you want to use, please ask for it
Instructions with step by step Pictures:
PREPARING METHI LEAVES
Pluck the leaves from Methi stems and wash it thoroughly twice or thrice to make sure there are no sand or dust. Roughly chop the methi leaves and and take it in a bowl. Add sugar to the chopped leaves and set aside for 10 mins
PREPARING PAKORA MIXTURE
Take a mixing bowl. Add gram flour, rice flour, asafoetida, ajwain, chopped green chili, red chili powder and salt. Give a good mix
Then add chopped methi leaves and mix well.
Add water little by little and make a thick pakoda mixture
DEEP FRYING PROCESS
Heat oil in a pan for deep frying pakora. When the oil is hot, take gooseberry size methi pakora mixture and gently drop in oil. Repeat the same and add 5-6 pakoda’s in one batch.
Keep the flame in low and fry the pakoras till they are golden brown and crispy. Take out the fried crispy pakoras from oil and then place it in a paper towel to drain excess oil
SERVING TIME!
Serve delicious Methi Pakoda with Green Chutney or Ketchup and relish the crispy fritters!
