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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
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 32 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.