Crispy Methi Leaves Pakora | Methi Bhajiya | Fenugreek Leaves Pakoda

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Indulge in the delightful flavors of Methi Pakora (Methi Bhajiya), a popular Indian snack that combines fresh fenugreek leaves with a spiced gram flour batter. Crispy and aromatic, these fritters make for a perfect snack or appetizer.

In Indian, during winters, when fresh methi is plentiful, my grandma would make delicious methi pakoras. They were a treat during the season, and her recipe made them exceptionally tasty. The seasonal freshness of methi added a special touch, making them a cherished treat.

My grandma's trick for making crispy pakoras is adding hot oil to the batter without using soda. This simple technique works wonders, and the pakoras turn out deliciously crispy.

The combination of aromatic spices, the bitterness of methi leaves, and the crispy texture make methi pakoras a popular choice for various occasions. Serve them hot with your favorite green garlic chutney, ketchup, or sauce, and enjoy the delightful blend of flavors in this classic Indian snack.

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About Methi Pakora | Methi Bhajiya
Methi Pakora Ingredients
How to make Methi Pakora
Storage
Tips For Crispy Methi Pakora
Frequently Asked Questions
Indian Winter Recipes
Crispy Methi Leaves Pakora | Methi Bhajiya | Fenugreek Leaves Pakoda
Indian Methi Recipes

About Methi Pakora | Methi Bhajiya

Methi pakoras (methi bhajiya), or fenugreek fritters, are a delightful Indian snack that combines the unique flavors of fresh methi leaves with a spiced gram flour batter.

To prepare these crispy and flavorful treats, start by washing and finely chopping fresh methi leaves. Combine them with a handful of chopped cilantro, finely chopped green chilies, ginger, onions, ajwain (carom seeds), crushed whole coriander seeds, red chili powder, turmeric powder, and salt in a mixing bowl.

Adding hot oil to the batter just before frying the pakoras is key to achieving extra crispiness. This well-balanced batter is then deep-fried until the pakoras turn golden brown and crisp, creating a delicious snack that perfectly complements a cup of tea or makes for a tempting appetizer.

Methi Pakora Ingredients

Here's a description of each ingredient used in the methi pakora recipe:

Fresh Methi Leaves (Fenugreek Leaves): These are green leaves with a slightly bitter taste. Fenugreek leaves are rich in nutrients and add a distinct flavor to the pakoras.
Cilantro: Also known as coriander leaves, cilantro adds a fresh and citrusy flavor to the pakoras.
Green Chili: These are fresh green peppers that add spiciness to the pakoras. The amount can be adjusted based on your spice preference.
Chopped Ginger: Ginger adds a warm and pungent flavor to the pakoras. It complements the other spices and enhances the overall taste.
Onion: Finely chopped onions add sweetness and texture to the pakoras.
Ajwain (Carom Seeds): Ajwain has a strong, slightly bitter taste with a hint of thyme. It aids digestion and adds a distinctive flavor to the pakoras.
Crushed Whole Coriander Seeds: These seeds have a citrusy and slightly sweet flavor. Crushing them releases their aromatic oils, enhancing the overall taste of the pakoras.
Red Chili Powder: Adds heat to the pakoras. Adjust the quantity based on your spice tolerance.
Turmeric Powder: Provides a warm, earthy flavor and adds a yellow tint to the pakoras. It also has anti-inflammatory properties.
Salt: Enhances the overall flavor of the pakoras. Adjust the amount according to your taste preference.
Hot Oil: My grandma's tip, adding hot oil to the batter helps in achieving crispiness in the pakoras.
Besan (Gram Flour): Besan is the main ingredient for the batter. It is made from ground chickpeas and acts as a binding agent, giving the pakoras their structure and texture.
Oil for Frying: Any neutral oil with a high smoking point, such as vegetable oil, is suitable for frying the pakoras. It gives them a crispy exterior. I like to add a couple of tablespoons of mustard oil when frying the pakora for that extra flavor.

Each ingredient plays an important role in creating a well-balanced and flavorful methi pakora.

How to make Methi Pakora

Here's my grandma's simple methi pakora recipe:

Wash the fresh methi leaves thoroughly and chop them finely.
In a mixing bowl, combine the chopped methi leaves, cilantro, green chili, chopped ginger, finely chopped onion, ajwain, crushed coriander seeds, red chili powder, turmeric powder, pinch of asafetida, and salt to taste.
Gradually add besan to the mixture to form a thick batter. Ensure that the besan coats all the ingredients evenly.
Heat oil in a deep pan for frying.
Add 2 tablespoons of hot oil to the pakora batter. This hot oil will add crispiness to the pakoras. Mix well.
Drop spoonfuls of the batter into the hot oil. Fry until the pakoras turn golden brown and crisp.
Remove the pakoras from the oil and place them on paper towels to drain excess oil.
Serve the methi pakoras hot with hare lehsun ki chutney, ketchup, or hot sauce of your choice.

Enjoy your delicious methi pakoras!

Storage

To store leftover pakoras, allow them to cool to room temperature, then place them in an airtight container and refrigerate. Reheat in an oven or air fryer to maintain their crispiness before serving again.

Tips For Crispy Methi Pakora

To achieve crispy methi pakoras, consider the following tips:

Do Not Add Too Much Besan: To ensure the crispiness of methi pakoras, use besan sparingly, adding just enough to bind the ingredients together without making the batter too thick. Adding too much besan can result in a dense texture, so maintaining a balanced consistency is crucial for achieving the desired crispiness in the final pakoras.
Even Coating: Ensure that each ingredient is evenly coated with the besan batter. This contributes to an even and crispy texture.
Hot Oil in Batter: Adding hot oil to the pakora batter helps in creating a crispy texture. Ensure the oil is hot before mixing it into the batter.
Oil Temperature: Heat the frying oil to the right temperature (around 350-375°F or 175-190°C) before frying the pakoras. This ensures quick cooking and crispiness.
Fry in Batches: Avoid overcrowding the frying pan. Fry the pakoras in small batches to maintain a consistent temperature and achieve crispiness.
Use Fresh Ingredients: Fresh methi leaves and other ingredients contribute to the overall freshness and crispiness of the pakoras.
Drain Excess Oil: After frying, place the pakoras on paper towels to absorb excess oil and maintain their crispiness.
Serve Immediately: Pakoras are best enjoyed when they are fresh and hot. Serve them immediately after frying for the crispiest experience.

By following these tips, you can enhance the crispiness of your methi pakoras and create a delightful snack.

Frequently Asked Questions

What is Pakora

Pakora is a popular Indian snack made by deep-frying vegetables, meat, or other ingredients coated in a spiced gram flour batter, resulting in crispy and flavorful fritters. It is commonly enjoyed as a tea-time or appetizer dish in Indian cuisine.

Is methi low in calories?

Yes, methi (fenugreek) is relatively low in calories. It is a nutritious herb with health benefits, and its calorie content is generally considered moderate, making it a good addition to a balanced diet.

How many calories are there in methi Bhajiya?

The exact calorie content in methi bhajiya can vary based on the recipe and specific ingredients used, but on average, a serving of methi bhajiya may contain around 150 to 200 calories, depending on factors like size, frying method, and additional ingredients. It's advisable to check the nutritional information for a more precise count based on the specific recipe.

How much protein is in a methi bhaji?

The protein content in a methi bhaji can vary, but on average, a serving may provide around 5 to 8 grams of protein. This can be influenced by factors such as the amount of besan (gram flour) and methi used in the bhaji preparation.