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methi pakoda
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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.
Prep Time15 mins
Cook Time20 mins
Course: Snack
Cuisine: Indian
Servings: 3 people


  • 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 as needed
  • 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.