Methi Pakoda recipe, Methi pakora, Methi na gota recipe, Gujarati Methi pakode, methi na bhajiya

chickpea flour

🥗Healthier: almond flour

💰Cheaper: all-purpose flour

Almond flour is lower in carbs, while all-purpose flour is more affordable.

rice flour

🥗Healthier: oat flour

💰Cheaper: cornstarch

Oat flour is gluten-free and adds fiber, while cornstarch is a cost-effective thickener.

Wash and chop fenugreek leaves finely.

Slice onion and green chilies.

Grate ginger and combine with fenugreek, onion, and chilies in a bowl.

Add chickpea flour, rice flour, cumin seeds, turmeric powder, red chili powder, and salt to the mixture.

Mix well until everything is coated with flour.

Gradually add water to form a thick batter.

Heat oil in a deep frying pan over medium heat.

Drop spoonfuls of the batter into the hot oil.

Fry until golden brown and crispy, about 4-5 minutes per batch.

Remove with a slotted spoon and drain on paper towels.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens