Sizzling Tastebuds

Methi Pakora | Deep fried fenugreek fritters

Whats
not to like in Pakoras ? (aka Pakodas in South India) – these gramflour
fritters are popular as street food as well as quick snacks for both kids or
unexpected guests. Yes, moderation is the key. We dont deep fry even puris that
often but when I made these, they flew off the shelf (rather pan) in no time…

Addition
of fenugreek leaves was a last minute brain wave (call it requirement) as I had run
out of onions (which was the original plan). But glad we made it and munched
happily. It was perfectly spicy so we didnt even need any ketchup to go with
it… Make a batch as this goes to BM#53 and Kids Delight hosted by Sandhya.

Hope you enjoyed this week’s series with Sprouts Sundal, Dahi Ragda Chaat and today’s Methi Pakora. Stay tuned till next week with another theme….

Similar recipes:

Onion Pakoda (onion fritter)

Gatti Pakoda (dense and crunchy gramflour fritters)

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Prep
time :
15 mins | Frying time : 15 mins | Serves : 4

spice level : medium to high.

Vegan fritter with gramflour and fenugreek 


Ingredients:

  • Besan
    / Kadalai maavu / gram flour – 1 cup
  • Rice
    flour – 3 tsp
  • Salt
    – to taste
  • Finely
    chopped fenugreek / methi leaves – 1/2 cup (fresh or frozen)
  • Red
    chilli powder – to taste (about 1 1/2 tsp ) – adjust to taste
  • Hing
    – a generous pinch
  • Turmeric
     – a dash
  • Ajwain
    / carrom seeds – 1/2 tsp
  • Crushed
    whole coriander seeds (dhaniya) – 1/2 TBSP (optional)
  • Oil
    – to deep fry – divided use.

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Method:

  1. Sieve
    the flours together with salt. Add a ladle of hot oil (heated separately for 1
    mins) and gently mix with a spoon. Now add the rest of the ingredients (except
    the oil for frying) and mix well. 
  2. Methi
    leaves would leave out water in 2-3 mins. Add water very slowly (max 1/4 – 1/3
    cup) and make a thickish batter. check for spice and salt
  3. Keep
    the rest of the oil on medium-high heat. Use a greased spoon or wet hands to
    drop small pakoras (or bite sized pieces) into the hot oil once ready. 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 on kitchen towels.  Fry the rest of the batches similarly.
  5. Serve
    hot when crispy. 

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21 Comments

  1. Who doesn't like these!!! Tastes yum and pairs so well with a cup of tea..

  2. Surely looks sinful ..can have it anytime!

  3. Priya Suresh

    Addictive pakoras, i can finish a plate without any guilt.

  4. crisp crisp pakoras…perfect for our rainy weather here…

  5. The Pumpkin Farm

    this plate and rains..is all that i need now

  6. vaishali sabnani

    Pakoras ! Anytime dear , look lovely!

  7. Anytime just call me. These look delicious

  8. Can never say no to this.

  9. Made these fritters couple of months ago for BM. We loved it. Perfectly done, looks nice and crunchy

  10. I love methi & am sure these tasted great

  11. Addition of methi leaves sounds delicious. Pakoras look yumm!!

  12. Wow! That plate of pakoras look so tempting!! Enjoyed all the 3 snacks you posted for this series Kalyani…

  13. Sandhya Ramakrishnan

    Lovely pakoras with methi! They are so addictive.

  14. Priya Srinivasan - I Camp in My Kitchen

    A bowl of these and hot cup of filter kaapi, sorgam!!! 🙂

  15. Chef Mireille

    looks so crispy and definitely snack worthy!

  16. I like that fried methi flavor perfect snack

  17. Ofcourse every one will love these pakoras. Looks very very inviting Kal

  18. Varada's Kitchen

    Not a fan of pakoras but you have fried them to a lovely golden brown.

  19. Sneha's Recipe

    Mouthwatering pakoras.

  20. Sowmya :)

    All I am missing now is some rain and a good book…would be a heavenly co,himation with these pakoras

  21. Suma Gandlur

    I am a methi lover and these pakodas are looking great.

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