Methi Pakoda

Tarla.Dalal's picture

Apr. 24, 2017

Sometimes, bitterness is beautiful, and methi is a perfect example of this. Its mildly bitter taste and irresistible aroma unfailingly delight the palate, whether it is added to a subzi, roti , pulao or pakoda. In this amazing recipe, which is a hot-seller at some of the roadside food stalls in Mumbai, methi is combined with besan and a couple of other apt ingredients to make crunchy, flavour-packed and aromatic Methi Pakodas. This tongue-tickling treat is just perfect to have with a cup of hot tea in the evening. Enjoy other nice snacks like Yam Fritters and Bread Fritters .


Fenugreek 3/4 Cup (12 tbs) , chopped finely
Besan 1 Cup (16 tbs)
Coriander 1/4 Cup (4 tbs) , finely chopped
Green chillies 1 1/2 Teaspoon , finely chopped
Onions 1/4 Cup (4 tbs) , finely chopped
Turmeric powder 1/4 Teaspoon
Asafoetida 1/4 Teaspoon
Baking soda 1 Pinch
Salt To Taste
Oil 1 1/2 Cup (24 tbs) (For deep frying)
For serving:
Tomato ketchup To Taste
Green chutney To Taste



1. Combine all the ingredients and cup of water in a deep bowl and mix well using your hands.

2. Heat the oil in a deep non-stick pan and drop small spoonful of the mixture, a few at a time into the hot oil and deep-fry on a medium flame till they turn golden brown in colour from all the sides. Drain on an absorbent paper.


3. Serve immediately with green chutney and tomato ketchup.

Recipe Summary

Difficulty Level: Easy
Cook Time: 20 Minutes
Ready In: 20 Minutes
Servings: 3