Chits Kitchen

Methi Pakoda (Fenugreek Pakoda) is another exceptional pakoda recipe which is famous in Northern part of India mostly served in breakfast and in evening as a snack. Pakodas with hot tea in the morning or evening makes our mood fresh. We have number of options of making pakodas at our home. Pakodas can be prepared separately with different ingredients like Potato, Cauliflower, Cabbage, Brinjal, Methi, etc. I have shared a number of pakoda recipes, Cauliflower (Gobi) Pakoda, Gobi Methi Pakoda and Onion Pakoda. Today I will be sharing the simple and delicious Methi Ke Pakode. It doesn’t require any expertise to make this crispy and crunchy recipe. All we need to do is mix all the ingredients to make the batter and fry it to make pakodas. One thing we must keep in mind that the quantity of methi leaves should be appropriate so that the pakodas doesn’t become bitter on addition of more methi leaves.

Methi or Fenugreek Leaves is a very healthy and nutritious vegetable which is used to prepare different vegetables, paranthas, pulao, pakodas, etc. It is bitter in taste, but the bitterness doesn’t have any effect in the taste of Methi Pakoda. To prepare Methi Pakoda, first of all the methi leaves are washed and then finely chopped. All the ingredients along with the chopped methi leaves is taken in a bowl and mixed with water to prepare a smooth batter. Water is added little by little to attain the right consistency. The batter is then poured into the oil and fried to make delicious and mouthwatering pakodas.

Methi Pakoda is mainly eaten with chutney or sauce. It is one of the most famous snacks and street food. People mostly love to serve pakodas with tea. It is easy to prepare and is ready to serve snacks for guests in most Indian homes.

For other Pakoda Recipe, please visit,

Gobi Ke Pakode

Plain Bread Pakoda

Pyaaz Pakoda

Stuffed Bread Pakoda

Gobi Methi Ke Pakode

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Methi Pakoda/Methi Ke Pakode/Fenugreek Pakoda

Methi Pakoda or Fenugreek Pakoda is an Indian snack prepared by deep frying the mixture of Chopped Methi Leaves and besan along with few spices. The Gram Flour mixture is prepared with Besan, Chopped Methi Leaves, Chopped Chilli, Turmeric Powder, Red Chilli Powder, Baking Soda, Asafoetida and Salt.

Course Breakfast, Snacks, Starters

Cuisine Indian, North Indian, Punjabi

Preparation Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 32 minutes minutes

Servings 3 servings

Calories

Author Recipe by Chits

Ingredients:

• 1 cup Gram Flour (Besan)
• 2 medium Sliced Onion
• 2 medium Chopped Chillies
• 4 tablespoon Chopped Methi Leaves
• 1/2 teaspoon Chilli Powder
• 1/2 teaspoon Turmeric Powder
• 1 pinch Baking Soda
• 1 pinch Asafoetida (Hing)
• Salt to Taste
• Oil to Deep fry

Instructions:

• Take the Methi Leaves and cut the stem of it. Wash it in running water. Then chop the Methi Leaves finely. Keep it in a separate bowl.
• To make the batter take the Gram Flour in a bowl. Add Sliced Onion, Chopped Chilli, Chopped Methi Leaves, Chilli Powder, Turmeric Powder, Hing, Baking Soda and Salt. Mix all the ingredients.
• Now add water to the mixture in small portion and mix it well to make a thick consistency batter.
• Add more water if the batter is too thick. Whisk the batter for 3-4 minutes. Keep it aside for 10 minutes.
• Heat Oil in a Kadai over medium flame.
• When the oil is hot, drop small fritters of batter into the oil with the help of spoon. Drop as many pakodas as possible.
• Flip the pakodas and fry till it becomes golden brown. Keep on flipping so that it doesn’t burn.
• When the pakodas become golden brown take it out from the oil and keep it in paper towel placed over the plate so that the excess oil is absorbed.
• In the similar manner, use the remaining batter and fry all the pakodas. Methi Pakoda is ready.
  
• Serve the crispy, crunchy and delicious Methi Pakoda with Chutney or Ketchup.
  

Notes:

1. To make crispy and crunchy pakodas, you can add small quantity of semolina (sooji) to the batter.

2. Add water to the mixture little by little, so that the consistency of the paste remains proper.

3. Fry the pakodas over medium flame. If you cook over low flame, the pakodas will absorb more oil.