• Skip to main content
  • Skip to primary sidebar
Raks Kitchen
menu icon
go to homepage
  • Recipe index
  • Lunch ideas
  • About Me
  • Amazon Store
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
    • YouTube
  • search icon
    Homepage link
    • Recipe index
    • Lunch ideas
    • About Me
    • Amazon Store
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
    • YouTube
  • ×

    Home » Recipes » Snacks

    Methi Pakoda recipe | Methi pakora

    Updated on April 1, 2023 by Raks Anand 10 Comments / Jump to Recipe

    Methi pakoda is a quick snack when hunger pangs hits you during tea time. Methi pakora is made with chickpea flour, rice flour and fenugreek leaves as main ingredients and naturally gluten free.

    methi pakoda

    Super easy and quick snack you can make for tea time or rainy day, when methi is in season.

    Check out my Methi Muthiya recipe and methi thepla recipe in this website.

    Jump to:
    • Step by step photos
    • Recipe card

    I bought a bunch of fresh methi leaves in little India last week. I wanted to try a new dish that my friend sent me.

    Before that, I wanted to try methi pakoras for long time. I had a dry methi snack once in Sri Krishna sweets.

    Though I did not like when I tasted, it was very flavorful and later I craved for that snack.

    This is like almost more than 5-6 years before but still I wanted to try that snack.

    I thought I will first try this methi pakoras and later find that recipe and make it.

    Methi pakoras were really tasty, flavourful and I totally loved it as a tea time snack. Its very easy to make it too when your methi leaves are ready.

    Even Vj had it without any complains. My mom makes this same except methi leaves and we call it bonda.

    I followed the same and added methi leaves in addition to it.

    methi pakora

    Step by step photos

    1. In a mixing bowl, mix all the ingredients except oil. Add water gradually and make a thick batter out of it.
    mix

    2. Heat oil in a kadai enough to deep fry and when it is hot, with a small spoon or using hands, drop a tablespoon amount of batter to oil.

    Depending on the amount of oil in kadai you can fill it with few pakoras at a time.

    fry

    3. Cook in medium flame on both sides until golden in colour. Drain in paper towel.

    drain

    Enjoy hot pakoras with tea, it will be tasting great as such or you can have it with green chutney.

    methi pakoda

    Recipe card

    methi pakoda
    Print Pin
    5 from 4 votes

    Methi Pakoda recipe

    Methi pakoda is a fata fat snack when hunger pangs hits you during tea time. Super easy and quick snack you can make when methi is in season.
    Course Snack
    Cuisine Indian
    Prep Time 15 minutes minutes
    Cook Time 20 minutes minutes
    Servings 3 people
    Cup measurements

    Ingredients

    • ½ cup Methi leaves tightly packed
    • ¾ cup Besan Gram flour
    • 3 tablespoon Rice flour
    • 1 tablespoon Ginger finely chopped
    • 2 Green chilli
    • ½ Onion finely chopped (Optional)
    • 1 tablespoon Sour curd
    • 1 pinch Cooking soda
    • ½ teaspoon Red chilli powder
    • 1 teaspoon Ajwain
    • Salt
    • Oil to deep fry
    Prevent your screen from going dark

    Instructions

    • In a mixing bowl, mix all the ingredients except oil.
    • Add water gradually and make a thick batter out of it.
    • Heat oil in a kadai enough to deep fry and when it is hot, with a small spoon or using hands, drop a tablespoon amount of batter to oil.
    • Depending on the amount of oil in kadai you can fill it with few pakoras at a time.
    • Cook in medium flame on both sides until golden in colour. Drain in paper towel.

    Notes

    • Adding curd gives a golden colored pakora as well as it is required for nullifying the bitterness of methi leaves. If your curd is not sour, you can use up to 2 tablespoon and reduce water amount accordingly.
    • Don't prepare the batter too thick, it will make the pakoras dry.
    • You can add a tablespoon of hot oil in the batter. This will give more crispy pakoras.
    • Adding cooking soda is very important, otherwise it will not be cooked inside.
    YoutubeDo you like short videos? Subscribe now!
    InstagramMention @rakskitchen or tag #rakskitchen if you have tried this recipe.

    Other Instant snacks

    • vegan tempura | Eggless tempura batter
      Moringa Tempura Recipe | Eggless Tempura batter
    • steamed methi muthiya
      Methi Muthiya Recipe
    • gur makhane recipe
      Gur makhana recipe
    • maddur vada
      Maddur Vada Recipe | Crispy & Crunchy ✅

    Reader Interactions

    Comments

    1. Nivedhanams Sowmya

      March 11, 2015 at 10:31 am

      5 stars
      very addictive!!! best to enjoy with coffee or tea!!

      Reply
    2. Veena Theagarajan

      March 11, 2015 at 7:39 am

      super tempting and perfect snack for today weather

      Reply
    3. priya ravi

      March 11, 2015 at 7:43 am

      very tempting

      Reply
    4. Anna Karthik

      March 11, 2015 at 7:47 am

      Mouth watering recipe

      Reply
    5. Kaveri Venkatesh

      March 11, 2015 at 9:07 am

      Very inviting..

      Reply
    6. Archana

      March 11, 2015 at 1:38 pm

      If no fresh methi leaves can we use dry methi leaves? Will it be good as this?

      Reply
    7. Rakshatha Omprakash

      March 15, 2015 at 3:59 am

      5 stars
      Good. ... and easy one...

      Reply
    8. Mayadip

      March 15, 2015 at 4:00 am

      5 stars
      Hi RaksI tried the pakoras today for evening tea. It was really yum to have these with a cup of hot tea. The bitterness of the methi, spices and the sweetness of tea was a great combination. Best thing was my little one, too loved it ! Thank youPooja

      Reply
    9. Beena janet dass

      January 13, 2019 at 4:49 am

      5 stars
      Done with these golden crisps, the second time..now it has become a family favourite. There are really yum thank you for this lovely recipe...

      Reply
    10. Raks Anand

      April 03, 2023 at 5:44 pm

      Hi Archana, I have not tried with dry methi leaves, that is kasuri methi. If trying, you can use just one or two tsp, soaked in warm water for 15 mins and then use. It will be having strong flavor, so use less than fresh.

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Raks anand

    Hi, I'm Rajeswari Vijayanand! I am the person behind Rakskitchen, sharing recipes with pictures & videos.

    More about me →

    Popular

    • eggless-donut-recipe
    • medhu vadai
    • ABC-juice
    • sakkarai pongal recipe

    Tamil New Year Recipes

    • tamil-full-meals-recipes
    • mango pachadi recipe
    • medhu vadai
    • neem-flower-rasam-recipe

    Footer

    ↑ back to top

    Links

    • Privacy Policy
    • FAQ

    Also from Rakskitchen

    • Rakskitchen Tamil

    Contact

    • [email protected]

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2023 Rakskitchen