Methi Pakoda Recipe – Crispy Indian Fritters with Besan & Ginger

Last Updated on 3 months by Neha Deshmukh

Methi Pakoda Recipe – Crispy Indian Fritters with Besan & Ginger

Hello friends! If you’re anything like me, the monsoon season (or even a gloomy afternoon!) just begs for something warm, crispy, and utterly delicious. And honestly, is there anything more comforting than a plate of freshly made Methi Pakoda? I first made these when I was craving something my mom used to make, and let me tell you, the aroma alone transported me right back to her kitchen. This recipe is super easy, and I’m so excited to share it with you.

Why You’ll Love This Recipe

These aren’t just any fritters. Methi Pakoda, with their vibrant green color and incredible flavor, are a true taste of India. They’re wonderfully crispy on the outside, soft and flavorful on the inside, and packed with the goodness of fresh methi (fenugreek) leaves. Plus, they come together in under 30 minutes – perfect for a quick snack or a delightful side dish. You’ll love how simple it is to make something so incredibly satisfying!

Ingredients

Here’s what you’ll need to whip up a batch of these beauties:

• 0.5 cup Methi leaves (about 30g)
• 0.75 cup Besan (Gram flour) (about 90g)
• 3 tablespoons Rice flour (about 25g)
• 1 tablespoon Ginger, grated
• 2 Green chilli, finely chopped
• 0.5 Onion, finely chopped
• 1 tablespoon Sour curd (about 25g)
• 1 pinch Cooking soda
• 0.5 teaspoon Red chilli powder (about 2.5g)
• 1 teaspoon Ajwain (Carom seeds)
• Salt to taste
• Oil for deep frying

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference:

• Methi Leaves: Freshness is key here! Look for bright green, tender leaves. They have a slightly bitter, but wonderfully aromatic flavor. If you can’t find fresh, you can use dried methi leaves (Kasuri Methi), but you’ll need about 2 tablespoons, rehydrated in warm water for 10 minutes.
• Besan vs. Other Flours: Besan is the star here. It gives the pakodas that lovely, slightly nutty flavor and perfect texture. While you can experiment with other flours, besan really is the traditional choice.
• Spice Levels: Regional variations are huge! Some families love a fiery kick, while others prefer a milder flavor. Feel free to adjust the green chilli and red chilli powder to your liking. I usually add a little extra red chilli powder because my family loves the heat!
• Sour Curd: Don’t skip the curd (yogurt)! It adds a lovely tang and helps bind the batter. It needs to be sour – if your curd isn’t sour enough, leave it out at room temperature for a few hours to develop that tang. Plant-based yogurt works great for a vegan version (see variations below!).

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, grab a mixing bowl. Add the methi leaves, besan, rice flour, grated ginger, chopped green chilli, chopped onion, sour curd, cooking soda, red chilli powder, ajwain, and salt.
2. Now, gradually add water – a tablespoon at a time – and mix everything together. You want a thick batter, not too runny. It should coat the back of a spoon nicely.
3. Heat oil in a kadai (or deep frying pan) over medium heat. You’ll know it’s ready when a tiny drop of batter sizzles immediately.
4. Carefully drop tablespoon-sized portions of the batter into the hot oil. Don’t overcrowd the pan!
5. Fry the pakodas for 2-3 minutes on each side, until they’re golden brown and crispy.
6. Remove the pakodas with a slotted spoon and drain them on paper towels. This helps get rid of any excess oil.
7. Serve immediately and enjoy!

Expert Tips

• Don’t overmix the batter: Overmixing develops the gluten in the besan, which can make the pakodas tough.
• Maintain the oil temperature: If the oil is too hot, the pakodas will burn on the outside before they cook through. If it’s too cold, they’ll absorb too much oil.
• Fry in batches: Overcrowding the pan lowers the oil temperature and results in soggy pakodas.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Simply swap the sour curd for a plant-based yogurt. Coconut yogurt or cashew yogurt work beautifully!
• Gluten-Free Adaptation: Ensure your besan is sourced from a gluten-free facility, as some besan can be cross-contaminated.
• Spice Level: My friend Priya loves to add a pinch of cayenne pepper for an extra kick! Feel free to adjust the green chilli and red chilli powder to your preference.
• Monsoon/Rainy Day Special: My grandmother always added a sprinkle of chaat masala to the batter during the monsoon season. It just adds that extra zing!

Serving Suggestions

Methi Pakoda are fantastic on their own with a cup of hot chai. They also pair wonderfully with:

• Your favorite chutney (mint-coriander or tamarind chutney are classics!)
• A side of raita (yogurt dip)
• As a starter for a larger Indian meal

Storage Instructions

These are best enjoyed fresh, but if you have leftovers, you can store them in an airtight container at room temperature for a day. To reheat, pop them in a preheated oven (180°C / 350°F) for a few minutes to crisp them up.

FAQs

Let’s answer some common questions:

• What is the best way to get the pakodas crispy? Make sure your oil is at the right temperature and don’t overcrowd the pan! Draining them on paper towels is also key.
• Can I make the batter ahead of time? You can, but the batter will thicken as it sits. You might need to add a little water to thin it out before frying. I recommend making it no more than an hour in advance.
• What can I serve with Methi Pakoda? Chai, chutney, raita – the possibilities are endless!
• Can I bake these instead of frying? While frying gives you that classic crispy texture, you can bake them. Preheat your oven to 200°C (400°F), place the pakodas on a baking sheet lined with parchment paper, and bake for 15-20 minutes, flipping halfway through. They won’t be quite as crispy, but still delicious!
• What is the role of Ajwain in this recipe? Ajwain adds a lovely, slightly peppery flavor and is also believed to aid digestion. It’s a traditional ingredient in many Indian snacks!

Enjoy making these Methi Pakoda! I hope they bring a little bit of sunshine (even on a rainy day) to your kitchen. Let me know how they turn out in the comments below!