Kasturi November 12, 2017

A healthy and delicious methi pakora is a Gujarati snacks which is made specially during the monsoon season. It is an Indian street food which can be enjoy with the hot tea. Methi pakora is made with chopped methi leaves, besan and then deep fried in the oil. Methi pakora is crispy and also rich in the goodness of methi leaves. You can enjoy the lip-smacking methi pakora with green chutney, onion and green chilies.


– 2 cup besan (Bengal gram flour)
– 1 cup finely chopped methi leaves (Fenugreek Leaves)
– 1 chopped onion
– 3 finely chopped green chilies
– 1/2 teaspoon red chili powder
– 1/2 teaspoon turmeric powder
– 1/2 teaspoon crushed coriander seeds
– 1/4 teaspoon baking soda
– 1/4 teaspoon asafetida (Hing)
– Salt to taste
– Oil for deep frying
– 1/2 teaspoon sugar (Optional)

How To Make?

1. Properly wash the rinsed methi leaves and then finely chopped it.
2. In a large bowl, mix besan, methi leaves, green chilies, chopped onion, red chili powder, turmeric powder, coriander seeds, baking soda, asafetida, 1/2 teaspoon oil and salt.
3. Mix all the Ingredients well and gradually add water to it and make a thick batter from the mixture.
4. Keep the batter aside for 20 minutes.
5. Now, heat the oil in the frying pan.
6. Now, on LOW flame, make a small pakora from the batter and drop it into the hot oil. You can do this by your fingers or can also use teaspoon.
7. Deep fry the pakoras on MEDIUM-HIGH flame till they turn golden brown and crispy.
8. Now, remove the pakora from the oil and put it on an absorbent paper.
9. Serve the hot methi pakora with hot tea or with green chutney, raw onion and fried green chilies.

Additional Tips

– If you fond the methi leaves too bitter then you can add 1 teaspoon sugar to it which will reduce the bitterness of the methi leaves.

Preparation Time: 10 Minutes
Cooking Time: 20 Minutes