Methi Pakora/Pakoda – is a traditional Guajarati tea-time Snack recipe made with finely chopped methi (fenugreek) leaves, besan (chickpea flour) and a few spices available in our kitchen. We all love pakoras, don’t we? These crispy outside, soft & fluffy inside golden balls are full of flavor and can also be served as a breakfast or an evening snack or as a quick appetizer. This recipe can be made in less than 20 minutes and very similar to any of our deep-fried bajjis or fritters. This is one of the easy, quick and yet simple bajji recipes. Serve these golden balls of goodness with green chutney or dip them in some tomato ketchup or hot sauce. You can even pack them in your kid’s lunch box or for travels.

Making Methi pakoda with ragi flour is even healthier. You can always make them in air fryer if you feel deep frying is not for you.

Health Benefits- Fenugreek Leaves

Fenugreek or Methi leaves are known for their health benefits. Methi leaves also increases and stimulates breast milk production in breastfeeding mothers. These leaves are packed with antioxidants and nutrients that help to maintain cholesterol levels and promote weight loss. Methi leaves also good for digestive health as the rich source of fiber. Methi leaves prevent anemia and also good for diabetic people.

More Snack Recipes:

More recipes with Methi leaves:

Methi/Fenugreek Paneer Rice

How to make Methi Pakoda / Methi Na Gota

PREP TIME: 5 MINS COOK TIME: 15-20 MINS TOTAL TIME: 20-25 MINS COURSE: SNACK/APPETIZER CUISINE: GUJARATI SERVINGS : 3

Ingredients

besan (chickpea flour) – 1 cup	crushed coriander seeds – 1/2 tsp
sooji – 2 tbsp	salt
methi leaves – 2/3 cup, finely chopped	pepper – 1/2 tsp
cilantro – 2 tbsp, finely chopped	azwain (vamu) – 1/2 tsp
mint leaves – 2 tbsp, finely chopped	baking soda – 1/4 tsp
green chillies – 1 tsp, finely chopped	turmeric – 1/4 tsp
red chilly powder – 1/2 tsp	hing – pinch
oil – 1 tbsp and for deep fry	sugar – 1 tbsp
ginger paste – 1/2 tsp	lemon juice – 1 tbsp
sesame seeds – 1 tsp	water – less than 1/2 cup(adjust)

Instructions

In a large mixing bowl take a little less than 1/2 cup water, 1 tbsp oil, 1 tbsp sugar, 1 chilli, 1/2 tsp ginger paste, salt, pinch of hing, 1/2 tsp pepper powder, 1/2 tsp red chilly powder, 1/4 tsp turmeric powder, 1/2 tsp azwain seeds, 1 tbsp sugar, 1/2 tsp crushed coriander seeds, 1 tsp sesame seeds, mint leaves, coriander leaves, green chillies, and 2/3 cup methi leaves. Mix well all the spices and leaves.
Add 2 tbsp sooji, 1 cup besan, 1 tbsp lemon juice and 1 tbsp oil, then mix well again to form batter.
Heat oil on med low flame, take a spoonful of the pakora batter and pour them in the oil.
Allow the methi na gota to deep fry until they are golden brown.
Take out the fried methi na gota in a plate lined with paper napkins or tissues to remove excess oil.
Serve hot and crispy pakoras with green chutney and sweet tamarind chutney or tomato ketchup or hot sauce and enjoy with your friends as an evening snack or as a breakfast with tea or coffee.

Tips

You can squeeze out water from finely chopped methi leaves to make thick batter.
If the methi leaves are small in size, you can add them with out chopping finely.
Adjust all the spices and methi leaves to your taste.

Step by step photo instructions

In a large mixing bowl take a little less than 1/2 cup water, 1 tbsp oil, 1 tbsp sugar, 1 chilli, 1/2 tsp ginger paste, salt, pinch of hing, 1/2 tsp pepper powder, 1/2 tsp red chilly powder, 1/4 tsp turmeric powder, 1/2 tsp azwain seeds, 1 tbsp sugar, 1/2 tsp crushed coriander seeds, 1 tsp sesame seeds, mint leaves, coriander leaves, green chillies, and 2/3 cup methi leaves. Mix well all the spices and leaves.

2. Add 2 tbsp sooji, 1 cup besan, 1 tbsp lemon juice and 1 tbsp oil, then mix well again to form batter. If the batter feels runny, add more besan.

3. Heat oil on med low flame, take a spoonful of the pakora batter and pour them in the oil.

4. Allow the methi na gota to deep fry until they are golden brown.

5. Take out the fried methi na gota in a plate lined with paper napkins to remove excess oil.

6. Serve hot and crispy pakoras with green chutney and sweet tamarind chutney or tomato ketchup or hot sauce and enjoy with your friends as an evening snack or as a breakfast with tea or coffee.