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    Home » Vegetarian Starters and Snacks » Methi Pakora | How to make Methi Pakoda ~ Party Snacks

    Methi Pakora | How to make Methi Pakoda ~ Party Snacks

    Published: Nov 19, 2016 · Modified: Sep 23, 2020 by Srivalli · 8 Comments

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    Methi Pakoda is a crunchy snack that can be prepared in no time and this version is very crispy and dry without oil. I love pakodas and never really cared if it was deep fried. So it comes as a great pleasure when this pakoda turns out crispy and not oily.

    The trick is always in adding hot oil to the batter and cooking in hot oil in medium flame. So we always follow that to get a non greasy pakoras. The methi in this is the healthy twist and Konda enjoyed it not minding that it had methi.

    So you can make this for a crowd or include when are planning a party.

    Methi Pakora

    Print Pin

    Methi Pakoda

    Course Appetizers & Starters
    Cuisine My Kitchen, South Indian
    By Cook Method Deep Fried
    Occasion Party
    By Diet Vegetarian
    Dish Type Deep Fried Dishes
    Author Srivalli

    Ingredients

    • 1 cup Fenugreek Leaves / Methi
    • 1 cup Besan / Gram Flour
    • 1/2 cup Rice Flour
    • 3 nos Green Chilies
    • Coriander Leaves handful
    • Curry Leaves handful
    • Salt to taste
    • 3 tbsp Cooking Oil hot
    • Cooking Oil for deep frying

    Instructions

    • Wash the methi leaves, remove the stack and chop fine.
    • Take the flours in a bowl along with methi and other ingredients except oil.
    • Mix well and add hot oil to the flour and combine tightly. Now slowly add water as required to make a tight batter.
    • Heat oil in a kadai and when hot, pinch out batter and drop into hot oil.
    • Cook on medium flame and ensure the pakodas are cooked all over.
    • Drain on a kitchen towel
    • Serve hot.
    Tried this recipe?Mention @cooking4all or tag #cooking4all!

    Methi Pakoda

    Previous Post: « Paneer Balls | How to make Paneer Balls ~ Snacks for Party
    Next Post: Munakkaya Jeedipappu Masala Kura | Drumstick in Cashew nut Gravy »

    Reader Interactions

    Comments

    1. Vaishali Sabnani says

      November 22, 2016 at 8:31 am

      Methi pakoras look so yum..I am drooling early morning.

      Reply
    2. Suma Gandlur says

      November 23, 2016 at 8:26 am

      Crispy and flavorful pakodas.

      Reply
    3. Ritu Tangri says

      November 23, 2016 at 10:09 pm

      A crispy accompaniment to the evening tea with the friends n gupshup...beyond comparison

      Reply
    4. Harini-Jaya R says

      November 24, 2016 at 6:02 am

      Love methi in any form. This one sounds just for me 🙂

      Reply
    5. Gayathri Kumar says

      November 24, 2016 at 12:08 pm

      These methi pakoras look super crispy and I am sure it tasted awesome..

      Reply
    6. Priya Srinivasan says

      November 29, 2016 at 11:48 pm

      The only tough job is removing the leaves off the methi, i m sure, once off the oil, it will fly directly into tummies!!! Scrumptious valli!!

      Reply
    7. Priya Suresh says

      December 04, 2016 at 12:47 am

      Feel like munching some, absolutely irresistible, too tempting pakoras.

      Reply
    8. Pavani says

      December 14, 2016 at 7:47 am

      Never tried pakora with methi. They look very crispy and delicious.

      Reply

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    srivalli

    Hi! Seasons change, yet there are some timeless recipes you can enjoy anytime. If you are sport for it, you are in the right place!

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