I have had this Methi Pakora many times in my childhood. My mom used to add methi in many dishes and she always used to try to have us methi in various Indian recipes, because Methi Leaves are Rich in Protein and healthy to eat. Methi or Fenugreek Leaves is considered as one of the most healthy Indian Vegetable and there are lot of health benefits from it.
Basically Methi Pakora Recipe is a famous Gujarati deep fried Snack dish, these are the fritters made with Besan (Bengal Gram Flour) and Fenugreek (methi) leaves and then deep fried in oil.
You can enjoy these methi pakora with Morning or Evening Tea. I generally make either methi pakora or Methi Aloo Paratha at home, whenever I have leftover methi available in my fridge. In India, monsoon is going on and you will never enjoy the Indian rain without different types of pakode and methi pakora is one of them. The mixture of Besan and methi contains the flavors of lip smacking spices and then deep fried in generous oil to make them crispy and golden brown.
You can add little sugar in this methi pakora, because the bitterness of the methi leaves can get balanced with the sweetness of little sugar. So explore yourself with my mouth watering Methi Pakoda and serve them piping hot with Coriander Chutney or Mint Chutney.
Let’s start making our Methi Pakore. Rinse and then chop the methi leaves finely. 
Take a big bowl and mix in besan , methi leaves, finely chopped green chilies, 1/2 teaspoon red chili powder, 1/2 teaspoon turmeric powder, 1/2 teaspoon crushed black pepper, 1/2 teaspoon crushed coriander seeds, 1/2 teaspoon white sesame seeds, 1/4 teaspoon baking soda, 1/4 teaspoon asafoetida (hing), 1/2 teaspoon sugar, 1/2 teaspoon oil and salt to taste. 
Mix all the ingredients very well and gradually add little water to make a thick pakora batter. Keep this batter covered aside for 15-20 minutes.
Now heat good amount of oil in a frying pan and drop few pakore at a time in hot oil.
Use the perforated spoon for dropping the pakoras in hot oil. As soon as you drop the spoonful of batter in the oil, the pakoras will start puffing up, expand a bit and will become brown. 
Fry the methi pakoras on medium high flame with continuous stirring, till they turn golden and crisp from all over. Drain on paper towels to remove excess oil.
Methi Pakkora are ready to serve with spicy Green Chutney.
How to make Methi Pakora Recipe:
Methi Pakora Recipe or Methi Fritters is the famous Gujarati Snack Dish made with Besan, Methi Leaves and Spices. These Pakoda tastes delicious in Monsoon.
Ingredients
- 1-1/2 cups besan (bengal gram flour)
- 1 cup methi leaves, finely chopped
- 2 green chilies, finely chopped
- 1/2 teaspoon red chili powder
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon crushed black pepper
- 1/2 teaspoon crushed coriander seeds
- 1/2 teaspoon white sesame seeds
- 1/4 teaspoon baking soda
- 1/4 teaspoon asafoetida (hing)
- 1/2 teaspoon sugar (optional)
- Salt to taste
- Oil for deep frying
Instructions
- Rinse and then chop the methi leaves finely.
- Take a big bowl and mix in 1-1/2 cups besan (bengal gram flour), 1 cup methi leaves, 2 finely chopped green chilies, 1/2 teaspoon red chili powder, 1/2 teaspoon turmeric powder, 1/2 teaspoon crushed black pepper, 1/2 teaspoon crushed coriander seeds, 1/2 teaspoon white sesame seeds, 1/4 teaspoon baking soda, 1/4 teaspoon asafoetida (hing), 1/2 teaspoon sugar, 1/2 teaspoon oil and salt to taste.
- Mix all the ingredients very well and gradually add little water to make a thick pakora batter. Keep this batter covered aside for 15-20 minutes.
- Heat good amount of oil in a frying pan and check the pakora batter. The batter should be smooth with a flowing consistency. If the batter seems too thick, then add few tablespoons of water in it and mix very well.
- Now when the oil is heated properly, lower the flame, make small balls/pakoras from the prepared batter and drop few at a time in hot oil. You can use the spoon for dropping the pakoras in hot oil. As soon as you drop the spoonful of batter in the oil, the pakoras will start puffing up, expand a bit and will become brown.
- Fry the methi pakoras on medium high flame with continuous stirring, till they turn golden and crisp from all over. Drain on paper towels to remove excess oil.
- Fry rest of the pakoras in similar way and serve them with Green Chutney and Tomato Ketchup.
Notes
If your methi leaves are too bitter or sour then boil them first before adding into pakora batter. You can add Dry Mango Powder (Amchur Powder) in pakora batter. If you do not like fried pakoras, then you can bake them in oven at 300 degrees F for 8-10 minutes. Sugar is generally added for reducing the sourness of methi leaves.
pakode looks super delicious!
pakoras looks so yummy and tempting. Thanks for the recipe
Simply mouthwatering 🙂
my favorite pakodas
wow..awesome..Looks yummy.and easy to make 🙂 I am going to try them this weekend.
I made these today and they came out very good. Thank you for posting this 🙂