Methi Pakoras


  • 1 cup Gram flour (besan)
  • 1/4 cup Rice flour
  • Salt , to taste
  • 1/2 cup Methi Leaves (Fenugreek Leaves)
  • 1 teaspoon Red chilli powder
  • 1/4 teaspoon Asafoetida (hing)
  • 1/4 teaspoon Turmeric powder (Haldi)
  • 1/2 teaspoon Ajwain (Carom seeds)
  • 1/2 tablespoon Coriander (Dhania) Seeds , crushed
  • Cooking oil , for deep frying

How to make Methi Pakoras Recipe

  1. To begin making the Methi Pakoras, sieve both the flours-besan & rice flour together with salt. Add a ladle of hot oil (heated separately for 1 minute) and gently mix with a spoon. Now add the methi leaves, salt, red chilli powder, hing, turmeric powder, ajwain and coriander seeds and mix well.
  2. Methi leaves would leave out water in 2-3 mins. Add water very slowly and make a thick batter. Once it is done, adjust the spice and salt according to your taste.
  3. Pour the rest of the oil in a panon medium flame. Once it is hot enough, use a greased spoon or wet hands to drop small pakoras (or bite sized pieces) into the hot oil. Be sure not to overcrowd the frying pan (or kadai).
  4. Fry on medium heat turning the batch over in the oil occasionally. Fry till golden brown and drain the pakoras on the kitchen towel.
  5. Fry the rest of the pakoras similarly.
  6. Serve the Methi Pakoras with hot Masala Chaior Papaya Banana smoothie.


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