Fenugreek Fritters || HOW TO MAKE METHI KE PAKODE || Methi Bhajia Recipe || Delicious Tea Time Snack

chickpea flour

🥗Healthier: oat flour

💰Cheaper: all-purpose flour

Oat flour is gluten-free and adds fiber.

rice flour

🥗Healthier: quinoa flour

💰Cheaper: cornstarch

Quinoa flour is nutritious while cornstarch is a cost-effective thickener.

Wash and finely chop fenugreek leaves and coriander leaves.

Slice the potato, onion, and green chilies.

In a mixing bowl, combine gram flour, coriander powder, carom seeds, garlic powder, Kashmiri chili powder, turmeric powder, asafoetida, cumin powder, chili flakes, black pepper, semolina, cornflour, dried Kasuri methi, sugar, baking powder, and baking soda.

Add chopped fenugreek leaves, potato, onion, and green chilies to the dry ingredients.

Mix well to combine all ingredients evenly.

Gradually add water to form a thick batter.

Heat oil in a deep frying pan over medium heat until hot.

Drop spoonfuls of the batter into the hot oil, ensuring not to overcrowd the pan.

Fry until golden brown, about 3-4 minutes, turning occasionally for even cooking.

Remove pakode with a slotted spoon and drain on paper towels.

Serve hot with chutney or sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens