Methi Pakora Recipe | Methi Bhajiya | Methi Pakoda
Methi Pakora (Methi Bhajiya) is a flavorful and crispy Indian snack made with fresh fenugreek leaves, chickpea flour, and spices, perfect for tea time or a party appetizer.
Equipment
Ingredients
- 1 bunch fresh methi leaves, chopped (fenugreek leaves), about 3 cups
- Handful of cilantro, chopped
- 2-3 green chili, finely chopped; adjust to taste
- 1 inch ginger, chopped or grated
- 1 medium onion, finely chopped
- ½ teaspoon ajwain (carom seeds)
- 2 teaspoon whole coriander seeds, coarsely crushed
- ¼ teaspoon red chili powder; adjust to taste
- ½ teaspoon turmeric powder
- pinch asafetida
- salt to taste
- 2 tablespoon Hot oil (for adding to the pakora batter)
- ¾ -1 cup besan (gram flour), enough to combine ingredients
- 2 cups vegetable oil for frying
- 2 tablespoon mustard oil (optional); mix with the frying oil
Instructions
- Wash the fresh methi leaves thoroughly and chop them finely.
- (Optional): If the methi leaves taste bitter, sprinkle some salt on them and leave them for 10 minutes. After 10 minutes, press the water out of the methi leaves and use them in the recipe.
- 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 vegetable oil and mustard oil (optional) 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.
- Enjoy your delicious methi pakoras!
Notes
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.
Nutrition
Nutrition Facts
Methi Pakora Recipe | Methi Bhajiya | Methi Pakoda
Amount per Serving
Calories
253
% Daily Value*
Fat
22
g
34
%
Saturated Fat
3
g
19
%
Trans Fat
0.1
g
Polyunsaturated Fat
10
g
Monounsaturated Fat
8
g
Sodium
49
mg
2
%
Potassium
161
mg
5
%
Carbohydrates
11
g
4
%
Fiber
3
g
13
%
Sugar
3
g
3
%
Protein
4
g
8
%
Vitamin A
25
IU
1
%
Vitamin C
3
mg
4
%
Calcium
15
mg
2
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimer
Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.
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