Methi Pakoda Recipe

Cooking Directions

• STEP 1.Wash and chop the fenugreek leaves. In a bowl, mix the chopped leaves with gram flour, rice flour, chopped onions, green chilies, ginger-garlic paste, turmeric powder, red chili powder, and salt.
• STEP 2.Add water gradually to make a thick batter. Heat oil in a deep pan for frying.
• STEP 3.Drop small portions of the batter into the hot oil and fry until golden brown and crispy. Remove from oil and drain on a paper towel.
• STEP 4.Serve hot with mint chutney or tomato ketchup.

Cooking Tips

• Make sure to wash the fenugreek leaves thoroughly to remove any dirt or impurities.
• Adjust the spice level according to your preference by adding more or less chili powder.
• For extra crunchiness, you can add a tablespoon of rice flour to the batter.

Storage and Serving

• Methi Pakoda is best served hot and fresh.
• If you have leftovers, you can store them in an airtight container in the refrigerator for up to 2 days.
• To reheat, place the pakodas in a preheated oven at 350°F (180°C) for a few minutes until they become crispy again.