By Rajlakshmi
February 18, 2026
Methi sabudana pakoras, which are crispy fritters made with soaking sabudana, fresh fenugreek leaves, potatoes, and spices, are the perfect Holi snack to enjoy with hot and cold beverages.
2 cups soaked sabudana 2 cups fresh methi leaves, chopped 3 cups of boiled and mashed potatoes 1 cup roasted peanut powder 2-4 green chillies, chopped 1 ½ tbsp ginger paste 2 tbsp cumin seeds 2 tbsp red chilli powder 1 tbsp black pepper powder 2 tbsp lemon juice 1 ½ tsp sugar 4-5 tbsp of rice flour Salt to taste Oil as needed
After 4 to 5 hours of soaking, thoroughly drain the sabudana and set it aside.
Mash the boiling potatoes and finely cut the methi leaves.
Combine the peanut powder, potatoes, methi, and sabudana in a big bowl.
Add the lemon juice, ginger, cumin, red chilli, pepper, salt, sugar, and green chillies.
Add the rice flour and stir until the mixture is soft and not sticky. Form into tiny patties or pakoras.
Serve hot after deep-frying in medium-high oil until brown and crisp. Uncooked pakoras can be stored in the fridge for up to 24 hrs.