Methi Pakoda Recipe | Methi Bhajiya | Methi Pakora

Methi Pakoda Recipe | Methi Bhajiya | Methi Pakora with detailed photo and video recipe. This is an excellent crisp and tasty deep-fried snack recipe made with fresh fenugreek leaves and rice and besan flour dough. Leafy vegetable deep-fried snacks, such as bhajia, are a popular choice, but with methi leaves, the snack becomes even more tasty due to its sour and spicy taste. This can be a perfect evening tea-time snack with masala chai or a cup of filter coffee.

Methi Pakoda Recipe | Methi Bhajiya | Methi Pakora with step-by-step photo and video recipe. Deep-fried snacks have always been popular and appreciated across India. Many different vegetables are used to make pakora, but leafy vegetables like fenugreek leaves make a crisp Methi Pakoda Recipe.

I have posted several types of crisp and crunchy deep-fried snacks, but this recipe of Methi Pakoda is unique. Its uniqueness lies in its crispiness and, more importantly, the taste of sourness it brings to the table. The first bite may initially explode with sourness, but then it gradually releases its sweetness. When it meets the saliva, the sour taste yields a mild sweetness. The best way to serve this snack is with a cup of tea or coffee, so the tart taste of methi leaves balances with a hot beverage. Try this; I am confident it will be a favourite choice for your friends and family.

Furthermore, some more related and vital tips, suggestions and variations to the Methi Pakoda Recipe. Firstly, I have used fresh to make this crisp snack. While fresh leaves are highly recommended, you may use frozen or dried fenugreek leaves for the same purpose. Secondly, I used a combination of besan and rice flour to yield a crisp and crunchy texture, but the combination can be altered. You may use the besan flour or a combination of besan and corn flour to make it even more crisp. Lastly, if you are uncomfortable with a sour taste, you may add a combination of palak leaves or even onion slices to make it more delicious.

Finally, I request you to check my other related Snacks Recipes Collection with this post of Methi Pakoda Recipe. It mainly includes my other related recipes like Kodubale Recipe, Pav Bhaji Recipe, Peanut Masala Recipe, Matar Kachori Recipe, Chilli Gobi Recipe – Street Style, Shankarpali Recipe, Falafel Recipe, Mughlai Paratha Recipe, Aloo Pyaz Pakora Recipe, Sweet Bonda Recipe. Further to these, I would also like to add some more recipe categories, like,

• Breakfast Recipes
• Curry Recipes
• Dal Recipes

Video Recipe:

Recipe Card for Methi Pakoda

How to make Methi Pakoda with Step-by-step Photos

1. Firstly, in bowl take 1 bunch methi. Make sure to pluck leaves and take it.
   
2. Add few curry leaves, 3 tbsp coriander, 3 chilli, 1 inch ginger, ¼ tsp ajwain.
   
3. Also, add ¼ tsp turmeric, 1 tsp chilli powder, 1 tsp aamchur, ½ tsp salt, and pinch hing.
   
4. Squeeze and mix well making sure the spices are well combined.
   
5. Further, add ¼ cup rice flour and 1 cup besan. Mix well.
   
6. Sprinkle water slowly and mix the mixture well.
   
7. Now drop the dough into hot oil forming a random shape.
   
8. Fry on medium flame stirring occasionally.
   
9. Fry until the pakoda turns golden brown and crisp.
   
10. Finally, drain off the Methi Pakoda Recipe and enjoy it with hot tea.
    

Notes

• Firstly, make sure to store the pakoda in an airtight container once cooled completely. else the pakoda will turn soggy.
• Also, you can add onions along with methi to make the pakoda tasty.
• Additionally, you can add cornflour to make the pakoda extra crispy.
• Finally, the crispy Methi Pakoda Recipe tastes great when prepared crispy and spicy.