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.
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.
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.
Step by step photos
- In a mixing bowl, mix all the ingredients except oil. Add water gradually and make a thick batter out of it.
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.
3. Cook in medium flame on both sides until golden in colour. Drain in paper towel.
Enjoy hot pakoras with tea, it will be tasting great as such or you can have it with green chutney.
Methi Pakoda recipe
- 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
- Oil to deep fry
- 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.
- 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.
very addictive!!! best to enjoy with coffee or tea!!
super tempting and perfect snack for today weather
Mouth watering recipe
If no fresh methi leaves can we use dry methi leaves? Will it be good as this?
Good. ... and easy one...
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
Beena janet dass
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...
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.