methi pakora recipe, how to make methi pakoda recipe

methi pakora recipe with step by step photos – crisp as well as soft textured fritters made with fenugreek leaves and gram flour/besan.

pakora or pakoda is a popular indian snack of fried fritters. pakoras 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 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.

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.

step by step methi pakora or methi pakoda recipe:

1. in a mixing bowl, take ¼ cup tightly packed methi leaves/fenugreek leaves (chopped), 1 small chopped onion, 1 chopped green chilli/hari mirch, ½  inch finely chopped ginger/adrak, 2 to 3 pinches of red chilli powder/lal mirch powder, 2 to 3 pinches of turmeric/haldi, 1 pinch of asafoetida/hing, 1 pinch of baking soda, and salt as required.

2. add ¾ cup besan/gram flour.

3. add ¼ cup water.

4. begin to mix very well to make a pakora batter without any lumps. keep the batter covered for 5 to 6 minutes.

5. the pakora 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.

6. heat oil for shallow frying or deep frying in a kadai or pan. when the oil become moderately hot, add spoonfuls of the methi pakora batter to the hot oil.

7. once the pakoras are cooked lightly, turn over and cook the other side.

8. fry the pakoras till they become golden and crisp.

9. remove the fried pakoras with a slotted spoon. drain as much oil as possible while removing the pakoras.

10. drain the pakoras on kitchen paper towels to remove excess oil.

11. serve these methi pakoras hot with tomato ketchup, coriander chutney or tamarind chutney. they also go well as a starter snack.

if you are looking for more pakora recipes then do check palak pakora, paneer pakora, chana dal pakora, rice pakora, gobi pakora and aloo pakora recipe.

methi pakora recipe below:

methi pakora recipe

methi pakora - spiced fresh fenugreek leaves fritters with gram flour.

AUTHOR: dassana

RECIPE TYPE: snacks

CUISINE: indian

SERVES: 2-3

INGREDIENTS (measuring cup used, 1 cup = 250 ml)

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

INSTRUCTIONS

1. in a mixing bowl, take ¼ cup tightly packed methi leaves/fenugreek leaves, 1 chopped small onion, 1 green chilli/hari mirch, ½ inch ginger/adrak, finely chopped, 2 to 3 pinches of red chilli powder/lal mirch powder, 2 to 3 pinches of turmeric/haldi, 1 pinch of asafoetida, 1 pinch of baking soda, and salt as required.
2. add ¾ cup besan/gram flour. add ¼ cup water.
3. begin to mix very well to make a pakora batter without any lumps. keep the batter covered for 5 to 6 minutes.
4. heat oil for shallow frying or deep frying in a kadai or pan. when the oil become moderately hot, add spoonfuls of the methi pakora batter to the hot oil.
5. once the pakoras are cooked lightly, turn over and cook the other side.
6. fry the pakoras till they become golden and crisp.
7. remove the fried pakoras with a slotted spoon. drain as much oil as possible while removing the pakoras.
8. drain the pakodas on kitchen paper towels to remove excess oil.
9. serve these methi pakoras with tomato ketchup, coriander chutney or tamarind chutney. they also go well as a starter snack.

NOTES

- a no onion no garlic version of the recipe can be made by skipping the onions.
- skip asafoetida for a gluten free version.

3.2.2925

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