Go Back
Print
Recipe Image
Notes
–
+
servings
Smaller
Normal
Larger
Methi Pakora
Amrita Roy
Methi pakora is a famous snack recipe. In Gujarat, it is famous in the name of Methi Na Gota. Since the season is monsoon we can enjoy this crunchy and crispy snack with evening tea or coffee.
4
from 1 vote
Print Recipe
Pin Recipe
Cook Time
20
minutes
mins
Total Time
20
minutes
mins
Served As
Snacks
Recipe Cuisine Type
Indian
Servings
6
Ingredients
1x
2x
3x
Methi Leaves/ Fenugreek - 11/2 cup
tightly Packed
Besan / Gram Flour - 11/2 cup to 2 cup
Asafoetida - 1 pinch
Ginger - finely chopped
1 teaspoon
Salt
Ajwain/Carom Seeds - 1/4 teaspoon
Red Chilli Powder - 1/4 teaspoon
Refined Oil for deep frying
almost 2 to 3 cups
Chaat Masala - 1 teaspoon
Instructions
Wash and clean the methi leaves and chop them. Avoid the stems.
In a bowl take besan, asafoetida, red chilli powder, salt, chopped ginger and carom seeds and mix them well.
Now add the chopped leaves into the mixture and mix it.
Methi leaves contain some moisture with that the dry mixture will start binding. Add little water later to make a smooth batter.
Heat enough oil in a wok and take a spoonful of batter and slide in the hot oil.
Fry the pakoras in medium flame until they are golden brown and crispy from all the sides.
Take them out on a tissue paper to drain the extra oil.
Sprinkle chaat masala on top and serve with tea or ketchup or chutney.
Notes
Avoid adding too much water at a time which will result in a runny batter.
Keyword
green vegetables, july2018, snack
Tried this recipe?
Let us know
how it was!