After making another round of Methi Pulao, I had about 2 cups of methi leaves left and was wondering if I could make a quick snack with methi. Finally decided on these delicious Methi Pakodas which were meant to be a snack for tea but we practically finished it off as a side with rice and Pumpkin Kootu.
The flavour and bitterness of the methi leaves complement perfectly with the besan and onions and spices in the pakoda batter. These methi pakods don’t take longer than 15 mins from start to finish so make some if you are looking for a good recipe with fresh fenugreek leaves.
Methi Pakoda Recipe | Fenugreek Leaves Pakodas
Preparation time: 5 minutes
Cooking time: 10 minutes
- 1 cup of fresh methi leaves, cleaned and chopped coarsely (see notes)
- 3/4 cup of besan / gram flour / kadalai maavu
- 1 tsp of red chilli powder
- 1/2 tsp of asafoetida / hing / perungaayam
- 1 onion, sliced thin
- 1/2 tsp of powdered jeera
- 1/4 tsp of ajwain / omam (optional)
- 1 tsp of salt (adjust to taste)
- 1 tbsp of rice flour or semolina / rava
- 2-3 cups of oil for deep frying
How to Make Methi Pakoda:
- Mix together besan, rava or rice flour, onions, salt, chilli powder, ajwain, jeera, and hing.
- Add enough water to make a thick batter that falls off your spoon with some resistance
- Mix in the methi leaves
- Heat oil for deep frying
- Using a tablespoon, add spoonfuls of pakoda batter into the hot oil
- Fry until golden brown
- Drain and set aside on a plate lined with a kitchen towel
- Serve hot with ketchup or mint chutney
Step by Step Pictures to Make Methi Pakoda:
1. Mix besan, onions, salt, chilli powder, ajwain, jeera, and hing well together
2. Add enough water to make a thick batter. Also mix in the methi leaves. The batter should be thick enough for you to form a loose, sticky ball with your fingers.
3. Drop spoonfuls of batter into the hot oil. You can also use your hands to drop small balls of batter into the oil. Don’t overcrowd the pan otherwise the oil temperature will drop too much and the pakods will drink too much oil.
4. Fry until golden brown, drain, and set aside. Proceed until you use up all the batter.
- Here’s a list of all Recipes with Methi Leaves I have shared in Edible Garden.
- I find that chopping methi leaves releasing a lot of its bitter juices so you can add the methi leaves whole if you want (removed of stalks completely). This is for those of you who don’t like the bitterness of methi
- You can also use a paniyaram pan to make the methi pakodas
- Add these pakodas to khadi and you have some delicious Methi Pakoda Kadhi! Here’s my basic Kadhi Recipe if you want to go that route.