Methi (Spinach) Pakoda Or Pakora Or Methi Fritters Recipe

5 from 2 votes

Advertisement
Methi pakoda is a healthy Indian snack made from fresh spinach leaves, gram flour, onions, asafetida and mild spices. 
They are not only nutritious and crispy but also rich in iron due to goodness of spinach leaves.
Methi pakoda is a quick and easy to make pakoda recipe and can be had as an evening snack with a cup of tea.
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Served AsSnacks
CuisineNorth Indian
Recipe Taste Crunchy, Salty
Servings 4
Advertisement

Ingredients
  

  • 2 cup Methi spinach leaves
  • 1 cup Gram flour besan
  • 2 tbsp Rice flour
  • 1 Onion chopped finely
  • 1 tsp Red chili powder
  • 1/4 tsp Ajwain seeds
  • 1/4 tsp Garam masala
  • 2 pinch Amchoor powder
  • 1 pinch Asafetida hing
  • Salt to taste
  • Oil for deep frying
Advertisement

Instructions
 

  • Wash the methi leaves thoroughly and chop them roughly and keep it aside. In a mixing bowl, add the methi leaves, gram flour, rice flour, chopped onions, red chilli powder, ajwain seeds, amchoor powder, garam masala, asafetida and salt and mix well.
    Methi (Spinach) Pakoda Or Pakora Or Methi Fritters Recipe - Plattershare - Recipes, food stories and food lovers
  • Add little water  to this and mix everything well to make a thick batter.
    Methi (Spinach) Pakoda Or Pakora Or Methi Fritters Recipe - Plattershare - Recipes, food stories and food lovers
  • Heat sufficient oil in a deep bottomed pan or kadai.  Add a spoonful of batter into the oil and deep fry them over medium flame till they are golden brown on both the sides and crispy.  Remove them with the slotted spoon.
    Methi (Spinach) Pakoda Or Pakora Or Methi Fritters Recipe - Plattershare - Recipes, food stories and food lovers
  • Serve methi pakodas hot with tomato ketchup or coconut chutney.

Notes

  • Deep fry the pakodas on a medium flame so that they get cooked evenly.  
  • Do not overcrowd the pakodas while deep frying.
  • Adding amchoor powder to the batter reduces the bitterness of the methi leaves.
  • Pakoda batter should be of medium consistency, neither too thick nor too thin.

Please appreciate the author by voting!

5 from 2 votes

Recipe Nutrition

Calories: 205 kcal | Carbohydrates: 31 g | Protein: 12 g | Fat: 4 g | Saturated Fat: 0.3 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 0.5 g | Sodium: 29 mg | Potassium: 308 mg | Fiber: 5 g | Sugar: 5 g | Vitamin A: 162 IU | Vitamin C: 2 mg | Calcium: 24 mg | Iron: 4 mg
Advertisement

Featured Recipes

Featured Articles

Charus Cuisine
Charus Cuisine

I have thru’ my eKitchen attempted to present variety of vegetarian recipes of Karnataka and I will keep building the same for your benefit. I will also be adding more North Indian recipes. Being a pure vegetarian, I have included only vegetarian recipes.

No comments yet

Leave a Reply