Methi Pakoda Recipe | Methi Pakora | How to make Methi Fritters
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
Servings: 20 small pakoras
Heavy Bottomed Pan
- 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
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
- 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.
Serving: 4Pakora | Calories: 200kcal | Carbohydrates: 25g | Protein: 8g | Fat: 4g