Methi Pakoda

Methi Pakoda

5/5 - (5 votes)

Methi Pakoda are gram flour fritters filled with fresh methi/fenugreek leaves and many more spices. These crispy deep-fried pakoras with the flavor of fresh fenugreek leaves are a perfect snack for the monsoon evening tea time. Its mildly bitter taste and irresistible aroma unfailingly delight the palate.

In this recipe, the methi pakoda batter is made up of chopped methi leaves, besan/chickpea flour, rice flour, dry spices such as red chili powder, turmeric powder, ajwain, coriander powder, onion, salt, oil and mixing the batter well and forming a consistency of the thick batter. Then deep fried in hot oil.

For health reasons, I don’t make pakoras often. But once in a while, we do indulge in these savory treats. Methi is said to have lots of health benefits like it helps in controlling sugar levels in our body. Methi is a bit bitter in taste ingredient but making methi in different ways and having it helps in improving our health conditions in a better way.

Serve Methi pakoda as a starter or as a tea time snack with green chutney or tamarind chutney or tomato ketchup.

Do try other Methi recipes :

Preparation Time: 5mins  ∏  Cooking Time: 10-15mins  ∏  Servings: 2-3 persons

Level: Intermediate(Medium)  ∏  Measurement: 1 Cup ≡ 250 ml ≡ 250gm

Ingredients Checklist:

How to make Methi Pakoda:

Step1: In a large mixing bowl, combine 1cup besan and add the water a little at a time to check the consistency. It should be thick enough to coat the methi leaves, but not runny. Using a fork or whisk break all the lumps and make a smooth paste.

Step2: Add al the dry spices, ajwain (carom seeds), turmeric powder, red chili powder, rice flour, a pinch of asafoetida (hing) and baking soda, sugar (optional) and salt as per taste. Mix everything well.

Step3: Now add finely chopped onion, coriander leaves, ginger, chilly, chopped methi leaves and mix everything well. Let the batter rest for 5 minutes. Make sure the batter is thick enough to hold the methi leaves and isn’t too thin or runny. If you feel it’s too thin, add  little more flour. Adding onion is optional, you may skip it.

Step4: Heat about 3 inches of oil in a heavy-bottomed kadhai or pan. Once the oil is shimmering (not smoking), add a few spoonfuls of the battered methi leaves at a time. Do not overcrowd the oil.

Step5: Fry the pakoras (fritters) for 2-3 minutes on both sides, until they are golden brown and crisp.

Step6: Remove the methi pakoda with a slotted spoon and set them on paper towels to drain for 2-3 minutes. Prepare the remaining pakodas by frying them in batches.

Step7: Serve them hot with green chutney or tamarind chutney.

Methi Pakoda


  • Add little water at a time, the water should be just enough to bind the methi and flour. The methi pakora will not be crispy if you will use more water.
  • After making first batch taste the pakoda and adjust salt and spices accordingly.
  • You may also add these pakodas to the kadhi and you have some delicious Methi Pakoda Kadhi! Here’s my basic Kadhi Recipe if you want to go that route.


1 Comment

Leave a Reply

Translate »