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Methi pakoda also known as methi bhajiya is a crispy deep-fried snack recipe made with methi leaves (fenugreek leaves) infused with spices and herbs.
This is a popular street food all across the country served with spicy chutney and fried chillies.
This methi pakoda recipe which I am sharing today is a no onion no garlic recipe.
Methi pakoda in English translates to fenugreek fritters. This is a vegan, beginner & bachelor-friendly recipe that comes together within 30 minutes.
Methi pakoda makes a perfect tea-time snack along with some spicy green chutney or ketchup.
At home, we often make green leafy vegetables and when we are left with some extra leafy greens we always end up making some delicious snacks.
Pakodas are something that we don’t indulge in often but once in a while, we end up munching on it.
The best thing about this methi pakoda is the slightly bitter taste of methi leaves that blend nicely with all the masalas.
At home, when we get fresh methi, we often pluck the leaves and store them in the fridge and use it when required. The plucked leaves stay good for about 10-15 days. Store them in a steel container covered with tissue paper.
Earlier also I shared methi recipes of Methi che dhirde (fenugreek pancake), Methi dal and Maharashtrian methi patal bhaji if interested do check them out.
We make methi bhajiya (bhajji) mostly for evening snacks or as a side dish with meals.
Methi pakoda is a common snack that is made almost in every Indian household. The unique flavour of methi leaves makes this pakoda more addictive.
These are served with tangy tamarind chutney and coriander chutney and sometimes with good old tomato ketchup.
Basic minimal ingredients are required which are easily available in your home.
When fried to a golden brown, this methi pakoda / bhajiya turns crispy on the outside and soft on the inside.
The recipe is so easy and versatile that you can easily tweak it according to your taste buds and still can’t go wrong with it.
Pakodas are super easy, quick & simple to make.
In India, you will find varieties of pakoda (fritters) that are made out of vegetables, lentils, legumes, dairy products and bakery products.
Some of them include kanda bhajji (onion pakoda), cabbage pakoda, matki pakoda (sprouts fritters), rice fritters, sweet corn pakoda, bread pakoda without stuffing, spinach, cauliflower, potatoes, paneer (Indian cottage cheese) and many more.
What is pakoda?
Pakoda in English translates to fritters. These are deep-fried dumplings made with gram flour (besan) along with veggies or meat.
Pakoda also called pakoras is a popular Indian street food snack relished with tomato ketchup or chutneys like tangy tamarind chutney and spicy green chutney.
These pakodas go best with a hot cup of tea or coffee.
Ingredients For Methi Pakoda
Methi / Fenugreek Leaves – We will need 1 cup finely chopped methi. Take only leaves of methi and not the stems. Wash them, squeeze the water and chop them.
Flours – We will require besan (gram flour) to make the pakoda batter. To give extra crispness to this methi bhajiya I have also added 1/4th cup of rice flour (chawal ka atta). You may either add the rice flour or skip it, it’s totally optional.
Spices & Herbs – Along with methi leaves, I ended up adding some fresh coriander leaves too along with red chilli powder, green chillies, fennel seeds, ajwain (carom seeds), coriander powder and garam masala powder.
Seasoning – To balance the bitterness of the methi, I used 2 teaspoons of sugar and salt to taste.
Water – We need to eyeball the water quantity here to make the pakoda depending upon the flour that we are using.
Oil – For deep frying
Frequently Asked Questions
Can we bake this methi pakoda?
Yes, you can bake the pakoda.
Preheat oven for 5 minutes at 170 degrees Celsius.
Place a small bite size portion of the batter on the parchment paper.
Bake for 20 minutes. Halfway through, lightly brush the pakodas with oil.
Can we store the methi pakoda batter?
Yes, you can store the extra batter in a closed container in the refrigerator. It will remain good for 2-3 days.
Variations
You can add finely chopped onions which give a nice flavour and texture to this pakoda.
You may also add a tablespoon of curd which will help to curb the bitterness and make pakoda light and soft.
You can also add 1/4th teaspoon of baking soda to the batter which makes the pakoda fluff up nicely.
You can also make pakodas the same way using other leafy greens such as spinach, and green or red amaranth leaves.
Serving Suggestions
These methi pakoda pairs well with spicy coriander chutney, tamarind chutney, dry garlic chutney and ketchup.
You can serve the pakodas along with tea or coffee for your evening snack or as a side dish with dal rice, sambar rice or curd rice.
You might also like some of these related recipes
Tamarind Chutney (Imli Ki Chutney)
Beginner & Bachelor Friendly Recipes
More Pakoda Recipes
Kanda Bhajji (Onion Pakoda), Cabbage Pakoda, Matki Pakoda, Sweet Corn Pakoda, Chawal Ke Pakode (Rice Fritters),Bread Pakoda.
Ingredient list:
- 1 cup Methi leaves (Fenugreek Leaves) washed and chopped.
- 1/2 cup Besan (Gram Flour)
- 1/4th cup Rice Flour (Chawal Ka Atta)
- 1 tablespoon Ginger (grated)
- 1 teaspoon Ajwain (Carrom Seeds)
- 1 teaspoon Fennel Seeds (Saunf)
- 2 Green Chillies, finely chopped
- 1 teaspoon Red Chilli Powder
- 1/2 teaspoon Turmeric Powder
- 2 teaspoons Coriander powder
- 1 tablespoon Garam Masala Powder
- 2 teaspoons Sugar
- Salt to taste
- Water to make the batter
- Oil to fry
How to make Methi Pakoda (Methi Bhajiya)
- In a mixing bowl, add finely chopped methi leaves.
- Add all the herbs and spices.
- Add rice flour and besan.
- Add finely chopped coriander leaves (Cilantro).
- Mix all the dry ingredients.
- Add water gradually till you get a thick pakoda batter.
- Rest the batter for 10 minutes (optional)
- Keep oil to heat.
- Now, drop small portions of the methi pakoda batter into the hot oil.
- Make sure that the temperature of the oil should not be too high or too low. If it is too low, fritters will absorb too much oil while frying and make the pakoda soggy.
- Try not to overcrowd the pan.
- After frying for 1-2 minutes, flip the pakoda and let them cook from the other side.
- Fry methi pakoda’s till they are golden brown in colour.
- Fry the remaining pakoda’s the same way.
- Methi Pakoda (bhajiya) is ready.
- Serve with coriander mint chutney or ketchup along with a cup of tea or coffee.
Air Fryer Method
- Preheat the air fryer for 10 minutes to 400°F.
- Spray the air fryer with little oil.
- Take a dollop of the methi pakoda batter and place it in the air fryer basket. Do not overcrowd. Apply or spray some oil on top of the pakodas too.
- Air fry at 350°F for 14-15 minutes. Flip them in between.
- Once cooked and golden brown, take it out on a plate.
- Air fryer methi pakoda is ready. Serve them hot.
- You may serve this as it is with spicy coriander chutney or tamarind chutney or ketchup.
- You can reheat the leftover pakodas in the air fryer for about 5 minutes. Just brush them lightly with oil while reheating.
Important Tip:
To make sure if the oil is hot enough for frying, drop a small pakoda batter in the oil, if it starts to sizzle immediately without burning the edges then you have the right temperature to fry the pakoda. If the batter doesn’t sizzle then the oil is too cold and if the batter burns immediately then the oil is way too hot.
Note:
Many times, instead of adding coriander powder I add whole coriander seeds to the batter. This gives a nice flavour and texture to this methi bhaji.
Spices and flours mentioned in the recipe are easily available at any Indian grocery store and also on amazon.in & amazon.com.
If you like recipes like these, let’s connect on Youtube, Instagram & Facebook. Thank you for stopping by, I would really love to know your thoughts on this recipe.
Also, do check out my Lifestyle Blog eralivine.com if interested.
Recipe Card
Methi Pakoda | Methi Bhajiya | Methi Bhajji | Methi Fritters
Ingredients
- 1 cup Methi leaves (Fenugreek Leaves) washed and chopped.
- 1/2 cup Besan (Gram Flour)
- 1/4th cup Rice Flour (Chawal Ka Atta)
- 1 tablespoon Ginger (grated)
- 1 teaspoon Ajwain (Carrom Seeds)
- 1 teaspoon Fennel Seeds (Saunf)
- 2 Green Chillies, finely chopped
- 1 teaspoon Red Chilli Powder
- 1/2 teaspoon Turmeric Powder
- 2 teaspoons Coriander powder
- 1 tablespoon Garam Masala Powder
- 2 teaspoon Sugar
- Salt to taste
- Water to make the batter
- Oil to fry
Instructions
- In a mixing bowl, add finely chopped methi leaves.
- Add all the herbs and spices.
- Add rice flour and besan.
- Add finely chopped coriander leaves (Cilantro).
- Mix all the dry ingredients.
- Add water gradually till you get a thick pakoda batter.
- Rest the batter for 10 minutes (optional),
- Keep oil to heat.
- Now, drop small portions of the methi pakoda batter into the hot oil.
- After frying for 1-2 minutes, flip the pakoda and let them cook from the other side.
- Fry methi pakoda's till they are golden brown in colour.
- Fry the remaining pakoda's the same way.
- Methi Pakoda (bhajiya) is ready.
- Serve with coriander mint chutney or ketchup along with a cup of tea or coffee.
Notes
Important Tip:
To make sure if the oil is hot enough for frying, drop a small pakoda batter in the oil, if it starts to sizzle immediately without burning the edges then you have the right temperature to fry the pakoda. If the batter doesn’t sizzle then the oil is too cold and if the batter burns immediately then the oil is way too hot.If you like this recipe or make this recipe do leave a comment and share the picture. I would love to see your creation.
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