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  • Writer's picturejyothi varne

Methi Pakodas Recipe - Fenugreek leaf fritters

Winter has almost settled in, though Bangalore isn't as chilly as it use to be before. But end of November and the month of December , bring in their own charm. With a festive spirit lingering around the corner and 2017 yearend sinking in. Well, like most of you I didn't stick to my resolutions either :) Some good things happened to the blog though, this website finally took life in mid June. After painstakingly setting, creating, editing and visualising it all by myself because Wix does not require coders. And you see it "LIVE" today in all its glory!!

Coming back to this post , well if you know me, I love fried food - crispy, bater fried stuff to be more precise that can be dunked in a sauce with my evening cuppa or sipped with a nice tall glass. And if its winter evenings or a rainy days, eating pakodas with a glass of ginger tea, is comfort food for my soul.

Pakoras, pakodas or bajji or Indian fritters , as we fondly love to call it are fritters that are made with a combination of gram flour, few indian spice powders and veggies dunked in oil, fried until they are crispy balls of goodness :) My personal favourite is onion pakora , followed by the ones made from fresh methi leaves.

Here's what you need to make them :


1 cup of Methi /Fenugreek leaves, roughly chopped

2 sprigs of Curry leaves, finely chopped

1/2 onion - sliced

1/4 tsp - Ginger garlic paste

2-3 cloves - roughly ground to a powder

1/4 tsp - Chat masala

3-4 Green chillies - chopped

1/2 tsp - Black pepper powder

1/2 tsp - Coriander powder

1/4 tsp - Turmeric powder

A pinch of baking soda

1.5 cups of Gram flour

Salt to taste

2 tbsp of vegetable oil, to be mixed in the batter

Oil for frying the fritters


1. In a large bowl , add gram flour, dry spice powders, baking soda and mix well.

2. Add 2 tbsp of hot vegetable oil to the mixture above and stir, the batter will be a little crumbly now.

3. Next add chopped onion, chillies, curry and methi leaves, ginger garlic paste and salt to taste. Mix well to coat all the ingredients with the dry gram flour mixture by using your hands.

4. To this add 1 cup water or more, to make a thick batter such that it doesn't split when you fry it in hot oil. Remember the batter should not be runny or way to watery and must bind all the ingredients.

5. In hot oil add dollops of the mixture by either using a spoon or an ice cream scooper, fry until it turns golden brown all over.

Serve hot with mint chutney or ketchup.

Happy Munching !!


**This website and its content are under the copyright of Jyothi Varne (Author) for Flavor Flame Fusion (2017) All rights reserved. Any redistribution or reproduction of the site is strictly prohibited. Any content used needs to be done only after seeking permission of the Author with due Credits.

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© This website and all of its content are under the copyright of Jyothi Varne (Author) for Flavor Flame Fusion. Any content, redistribution or reproduction of this site is strictly prohibited.

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