INGREDIENTS: SERVES 3-4

METHI LEAVES2 CUPS
BESAN |GRAM FLOUR1/2 CUP
RICE FLOUR1/4 CUP
SAMBAR POWDER *1-2 TSP
JEERA POWDER1/4 TSP
AMCHOOR POWDER2 PINCHES
CORIANDER LEAVES1 HAND FUL
SALTAS NEEDED
GARAM MASALA1/4 TSP
ONION1
OILFOR DEEP FRYING
methi -pakoda - 1

*Sambar powder can be replaced with coriander powder and red chilli powder. METHOD:

  • Wash the methi leaves and chop them roughly.
  • In a wide bowl add the methi leaves and add the rice flour, gram flour, sambar powder,coriander leaves,amchoor powder,jeera,salt and garam masala.
  • Add chopped onions to this.
  • Add little water to this and make it to a dough consistency.
  • Heat oil in a pan for deep frying. when the oil is hot, keep the flame to medium.
  • Spoon in the dough in small batches into oil and deep fry them till golden brown.
  • Drain excess oil in kitchen towel and serve hot with tomato ketchup.
methi pakoda 3 - 2

       NOTE:

  1. Adding amchoor powder lessens the bitterness of the methi leaves in the pakoda.
  2. Mint leaves can be added instead of coriander leaves.

Check out my other methi leaves recipes:

  • ALOO METHI
  • METHI LEAVES SAMBAR
  • METHI THEPLA
  • METHI PULAO
  • METHI MALAI MUTTER
  • PANEER METHI MAKHANI
  • METHI PARATHA