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Crispy Methi pakora

Crispy Methi pakora are crunchy outside and have a texture as light as air thanks to one secret ingredient that I have added. Here’s how to make the best Methi Pakora with all my tips to make them crunchy without absorbing too much oil.
5 from 1 vote
Course: Appetizer, Snack
Cuisine: indian cuisine, indiancuisine
Keyword: methi pakora, methi recipe, pakoda, pakora, pakora recipe
Prep Time: 15 minutes
Cook Time: 15 minutes
Servings: 16 pakora
Calories: 43kcal
Author: Rekha Kakkar


  • 2 cups fenugreek leaves or methi chopped
  • ½ cup besan gram flour
  • ¼ cup Rice flour
  • ¼ cup water
  • 1 teaspoon red chilli powder or cayenne pepper or paprika
  • ½ teaspoon turmeric powder ground turmeric
  • 1 teaspoon carrom seeds ajwain
  • 1 teaspoon coriander seeds crushed
  • 1 teaspoon anardana crushed
  • 1 teaspoon sesame seeds
  • ½ teaspoon black pepper powder
  • 1 teaspoon salt as required
  • oil for deep frying


  • In a bowl add in the methi leaves, salt, red chilli powder, turmeric powder, ajwain, and crushed coriander until everything is thoroughly combined.
  • Add ¼ 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.


  1. 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.
  2. 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
  3. Rice flour makes them light and crunchy But don't add too much of it.


Calories: 43kcal | Carbohydrates: 5g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Sodium: 3mg | Potassium: 41mg | Fiber: 1g | Sugar: 1g | Vitamin A: 63IU | Vitamin C: 1mg | Calcium: 5mg | Iron: 1mg