Methi Pakoda Recipe | Methi Pakora Recipe | How to make Methi Fritters
Crispy Fenugreek Leaves Pakora










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 Muthia Recipe
- Methi Kara Kuzhambu
- No Onion – No Garlic Methi Dal Recipe
- Methi Keerai Thuvaran
- Methi Matar Malai
Recipe Card for Methi Pakoda Recipe | Methi Pakora Recipe | How to make Methi Fritters
Methi Pakoda Recipe | Methi Pakora | How to make Methi Fritters
Equipments Needed
- Mixing Bowl
- Heavy Bottomed Pan
Ingredients
- 250 gms Methi Leaves
- 1 Cup Gram Flour (Besan / Chickpea Flour) 1 Cup - 250ml
- 2 tbsp Rice Flour
- 1 tsp Red Chilli Powder
- 1 tsp Ajwain / Carom Seeds / Omam
- 1 Green Chili Finely Chopped
- a Pinch Asafoetida (Asafetida / Hing)
- 2 Cups Oil For Deep Frying
Instructions
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 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
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!