Methi Pakoras are the perfect tea time snack made with fresh methi leaves and a secret ingredient that makes them extra crunchy without soaking up too much oil. If you love Indian snacks, this gluten free pakora recipe is a must-try!
The best part? You can make these methi pakoras in air fryer for a healthier alternative. Follow my tips for the crispiest methi pakoras that will become your new favorite snack, perfect for pairing with your masala chai!
Why do methi and besan make a good combination?
The simple answer is that the health advantages outweigh the additional power of great flavour. Methi leaves not only provide flavour to dishes, but they also provide nutrition.
Besan is a gluten-free low GI flour. It is rich in protein, fibre, iron, manganese, potassium, copper, zinc, magnesium, phosphorus, folate, vitamin B-6, and thiamine.
Before adding the pakora batter, the oil should be hot almost near the smoking point. The pakoras will soak up the oil if the oil is not hot enough. The pakoda will brown on the exterior but not cook on the inside of the oil is too hot. Pakoras must be cooked over medium-high heat. To remove the excessive oil, later on, place the fried pakoras on a kitchen paper towel.
Crunchy delicious methi pakoras are the perfect tea-time snacks and the best part is it doesn’t even absorb a lot of oil. I have combined ingredients and special ways that would cut down on the excessive oil you will usually find in pakoras.
It’s crispy, spicy, and crunchy, and it’s packed with nutrients thanks to the methi leaves. With green chutney and fried green chillies, this lip-smacking pakora is a must-try.
Why Try This Recipe?
- Health Benefits: Fenugreek leaves are packed with vitamins, iron, and antioxidants, offering a range of health benefits from improving digestion to regulating blood sugar levels.
- Crispy & Flavorful: These pakoras are perfectly crispy on the outside and tender inside, bursting with a variety of spices and textures that make each bite exciting.
- Customizable: You can tweak the spice level and ingredients based on your preference, making this recipe adaptable for all taste profiles.
- Easy & Quick: The recipe is simple and quick to prepare, requiring minimal ingredients, and is perfect for a snack or light meal.
- Great for Fasting Days: This recipe is a great option for those looking to enjoy a flavorful treat while adhering to fasting restrictions, especially during festivals like Navratri.
Ingredients Needed:
- Gram flour (besan): Gram flour or besan is the flour that is always used in making pakoras.
- Rice flour: rice flour is used in this crispy methi pakoda recipe for added crispiness.
- Salt taste
- Methi Leaves (Fenugreek Leaves): I begin by gathering a large quantity of fenugreek leaves. Pluck the leaves and store them in the fridge in a box. You’ll save time when preparing a fenugreek-based cuisine this way. Simply take them out of the fridge. Rinse, chop, and add to the recipe as directed. Fenugreek leaves may be stored in the refrigerator for 10 to 12 days.
- Red Chilli powder: you can opt-out of it but it adds a ton of flavour to your crispy methi pakoras recipe
- Anardana: Anardana is dried pomegranet seeds and taste like sumac or amchoor. It is used as a sour agent in Indian and Persian cuisine. Slow air-drying gives it a molasses-like taste.
- Sesame seeds: Sesame seeds also known as til is a great addition for a burst of flavours and aroma
- Black pepper
- Red chilli flakes
- Turmeric powder (Haldi)
- Ajwain (Carom seeds)
- Fresh crushed Coriander (Dhania) – in this recipe, we are not using coriander powder but fresh coriander leaves.
- Oil, for deep frying- I use mustard oil for deep frying pakora. If that is not available use any vegetable oil with high smoke point.
Best oil for frying methi pakoras:
Cooking with mustard oil provides several advantages, including a high concentration of monounsaturated and polyunsaturated fatty acids (MUFA and PUFA), as well as omega-3 and omega-6 fatty acids. These fats are beneficial because they reduce the risk of ischemic heart disease by nearly half.
See the recipe card for quantities.
How To Make Crispy Methi Pakora
- In a bowl add in the methi leaves, salt, red chilli powder, turmeric powder, ajwain, and crushed coriander until everything is thoroughly combined.
- Add 1/4 cup water to make pakora batter. Do not add too much just enough to bring the batter together.
- Rest the batter in the fridge for 10-15 minutes.
Tip: Maintain the consistency of the batter. Add very little water just about to bring everything together. Do not add too much flour as pakora will become doughy instead of crispy.
- In a medium-sized pan, pour the mustard oil. Once the oil is heated enough, put little pakoras (or bite-sized pieces) into it with a greased spoon or moist palms. Make sure the cooking pan isn’t too full (or kadai).
Oil temperature:
Before adding the pakora batter, the oil should be hot almost near the smoking point. The pakoras will soak up the oil if the oil is not hot enough. The pakoda will brown on the exterior but not cook on the inside of the oil is too hot. Pakoras must be cooked over medium-high heat. To remove the excessive oil, later on, place the fried pakoras on a kitchen paper towel.
- Fry over medium heat, rotating the batch in the oil every now and then. Cook the pakoras till golden brown and drain on a kitchen towel.
- Fry the remaining pakoras in the same manner.
Can you air fry methi pakoras?
For making the pakoras oil-free and healthier, air frying seems to be the perfect option. This is how you can air fry your methi pakoras:
- Methi should be well washed and coarsely chopped. Set aside for now.
- Combine all of the ingredients, including the oil and salt, in a mixing bowl. Mix thoroughly. To produce a dough, add the required amount of water. Set aside.
- Preheat the Air Fryer to 180 degrees Celsius. Make a tiny ball out of the dough and flatten it.
- Place the pakoda in the basket and spray with oil spray and cook for 10 minutes at 200 degrees Celcius. Turn them once after 7 minutes.
- When it’s finished, it’s done.
- Place on a serving platter. Serve hot methi pakoda with tomato ketchup right away.
Substitutions
- Methi (Fenugreek leaves):
- Substitute with spinach, which will give the pakoras a milder flavor but still maintain a green, leafy texture.
- Coriander leaves can also be used for a more refreshing, citrusy taste.
- Besan (Gram flour):
- Use chickpea flour or rice flour as a gluten-free alternative. You could also mix besan with cornflour for a lighter texture.
- Rice flour:
- If rice flour is unavailable, cornstarch or all-purpose flour can be used, although rice flour provides an optimal crispness.
- Mustard oil:
- Use vegetable oil or canola oil for a more neutral flavor if mustard oil is too strong for your taste.
- Sesame seeds:
- Cumin seeds or caraway seeds can be a great alternative, providing similar earthy and nutty flavors.
Creative Variations
- Cheese Methi Pakora:
- Add crumbled paneer or shredded cheese to the batter for a creamy, indulgent twist on the classic pakora. The cheese will melt inside, adding a rich, gooey texture.
- Baked Methi Pakora:
- For a healthier version, instead of deep frying, bake the pakoras in a preheated oven at 180°C (350°F) for 15–20 minutes or until golden brown. This method reduces the oil content but still keeps them crisp.
- Spicy Methi Pakora:
- Add finely chopped green chilies or chili flakes for an extra punch of heat. You can also incorporate ginger-garlic paste for a more robust flavor.
- Methi Pakora Chaat:
- Turn these crispy pakoras into a chaat by topping them with yogurt, tamarind chutney, and sev for a tangy, crunchy variation that is perfect for serving at parties.
Tips to Make Best Crispy Pakora
- Before chopping any greens, make sure they’re properly cleaned. This is to get rid of any sand particles that may have accumulated in the methi leaves. That’s most important, otherwise, these may not even be edible.
- Maintain the consistency of the batter. Add very little water just about to bring everything together. Do not add too much flour as pakora will become doughy instead of crispy
- Rice flour makes them light and crunchy But don’t add too much of it.
Tip for using fenugreek (methi)
- Fenugreek leaves are slightly bitter in taste. I like the taste. But if you do not like the taste massage the chopped fenugreek leaves in a bowl with a pinch of salt. Keep it for 15 to 20 minutes and lightly squeeze the leaves and use them.
- But then check the amount of salt you add later in the dish otherwise you may end up with a very salty dish.
How to Serve
- Chutney: Serve these pakoras with a variety of dips such as mint chutney, tamarind chutney, or coriander chutney for a fresh, tangy contrast.
- Raita: Pair with a cool yogurt raita, such as cucumber raita or onion-tomato raita, to balance the spices.
- Chaat Style: Transform the pakoras into a flavorful chaat by adding toppings like dahi, sev, and pomegranate seeds.
- Tea Time: These pakoras go perfectly with a cup of chai (Indian tea), making them an ideal snack for evening tea or when guests arrive.
- Salad Side: Serve alongside a simple salad of sliced onions, tomatoes, and cucumbers for a wholesome, balanced meal.
Storage
You can store leftover methi pakoras in the refrigerator in an airtight container. They Keep good in the fridge for about 2 days. These pakoras freeze well so you can make an extra batch and freeze methi pakora.
To reheat the best way is to put them in an air fryer at 180c for 4-5 minutes.or in an oven at 180c for 8-9 minutes.
Serving Suggestions
With tomato ketchup, coriander chutney, tamarind chutney, or mint chutney, serve these methi pakoras hot with a cup of masala tea or coffee. You may also serve them with chapati or slices of bread. They’re perfect for a teatime snack. Serve methi pakoda with green chutney, tamarind chutney, or tomato ketchup as an appetiser or teatime snack. You may eat them with roti or sandwich between two slices of bread.
FAQs
Can I make these pakoras without deep frying?
Yes, you can shallow fry the pakoras using less oil or even bake them to make them healthier. The texture may be slightly different but they will still be delicious.
Can I use frozen methi leaves for this recipe?
Yes, you can use frozen methi leaves, but they might release more water than fresh leaves, so be careful with the amount of water you add to the batter.
How do I make sure my pakoras don’t become soggy?
Ensure that the oil is hot enough before frying the pakoras. If the oil is too cold, the pakoras will absorb more oil and turn soggy.
Additionally, avoid over-mixing the batter or adding too much water. It should be thick enough to hold the shape of the pakoras.
What can I add to the batter to make the pakoras fluffier?
You can add a little baking soda or rice flour to make the pakoras fluffier and lighter.
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- Methi Baingan Sabzi Recipe
- Air Frier Methi Pakora
- Methi Muthia
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- Egg Pakora Recipe
- Best Pakora Recipe Collection
- Methi Aloo Recipe
- Egg Pakora Recipe – Indian Snack
- Bread Pakora Recipe Video – How to Make Bread Pakora
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Crispy Methi pakora
Ingredients
- 2 cups fenugreek leaves or methi, chopped
- 1/2 cup besan gram flour
- ¼ cup Rice flour
- ¼ cup water
- 1 teaspoon red chilli powder or cayenne pepper or paprika
- 1/2 teaspoon turmeric ground turmeric
- 1 teaspoon carrom seeds ajwain
- 1 teaspoon coriander seeds crushed
- 1 teaspoon Pomegranate seeds dried, crushed
- 1 teaspoon sesame seeds
- 1/2 teaspoon black pepper powder
- 1 teaspoon salt as required
- oil for deep frying
Instructions
- In a bowl add in the methi leaves, salt, red chilli powder, turmeric powder, ajwain, and crushed coriander until everything is thoroughly combined.
- Add 1/4 cup water to make pakora batter. Do not add too much just enough to bring the batter together.
- Rest the batter in the fridge for 10-15 minutes.
- In a medium-sized pan, pour the mustard oil. Once the oil is heated enough, put little pakoras (or bite-sized pieces) into it with a greased spoon or moist palms. Make sure the cooking pan isn’t too full (or kadai).
- Fry over medium heat, rotating the batch in the oil every now and then. Fry the pakoras till golden brown and drain on a kitchen towel.
- Fry the remaining pakoras in the same manner.
Notes
- Before chopping any greens, make sure they’re properly cleaned. This is to get rid of any sand particles that may have accumulated in the methi leaves. That’s most important, otherwise, these may not even be edible.
- Maintain the consistency of the batter. Add very little water just about to bring everything together. Do not add too much flour as pakora will become doughy instead of crispy
- Rice flour makes them light and crunchy But don’t add too much of it.