Methi Pakora


Crispy, crunchy, savory, herbal, and rich in flavor and texture. A methi pakora is the perfect snack.

Fenugreek isn’t traditionally used in American cuisine so it may be considered a bit of an unusual flavor in that regard. However, it’s incredibly prominent in middle eastern and Indian cuisine. Fenugreek is sharp, savory, and herbal. Which pairs perfectly with the earthy mild nuttiness of the garbanzo bean flour. Then you mix in yummy spices and fry the whole deal up. Making it a crispy, crunchy, and fabulous methi pakora.

These are incredibly easy to make. It’s literally chop, mix, spice, batter, and fry. So the instructions aren’t terribly verbose. Which is really nice from time to time because I feel like so many Punjabi recipes require the blood of a virgin, your first born, and 37 steps explaining how to boil the rice. It gets old. So, easy is really nice from time to time. The one note that I will make is that unlike the batter for other pakoras, you want this to be thicker. Because you’re not battering single items but rather creating a mixed batter, that you then dollop into the fryer.

I love methi pakoras and onion pakoras with sweet chili sauce on a rainy day, but I also use these pakoras for kadhi. They don’t have a long shelf life so use that as an excuse to scarf them all down.

Love fried food as much as we do? Try these:

Methi Pakora

Course: Appetizers, SnacksCuisine: PunjabiDifficulty: Easy


Prep time


Cooking time


Total time


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  • 1 1/2 cup besan (gram flour)

  • 1 tbsp chili flake

  • 2 tbsp cumin, ground

  • 1 tbsp coriander seeds, ground

  • Salt, to taste

  • Black pepper, to taste

  • 1 1/2 cup water

  • 1/2 medium-sized onion, diced

  • 1/3 bunch cilantro, chopped

  • 1 serrano pepper, diced

  • 2 tbsp ginger, finely minced

  • 1 bunch methi (fenugreek), coarsely chopped

  • Oil for frying

Equipment/Specialty Items


  • Mix besan, chili flakes, cumin, coriander seeds, salt, and pepper in medium mixing bowl.
  • Pour in water gradually and mix till smooth.
  • Whisk in onion, cilantro, serrano pepper, ginger, and fenugreek.
  • Your mix should look like a thick chunky paste – if you’d like it thinner add in a small bit of water.
  • Heat oil in a nonstick pot over medium heat. You want about 3 inches of oil in the pot.
  • To see if your oil is ready drop in 3 or 4 drops of the batter and see if they rise to the top. If they pop up too fast and turn dark brown your oil is too hot. If the drops of batter stay at the bottom of the pot, the oil is too cold. The goal is to have it rise steadily.
  • Spoon batter into oil in batches for frying. Each pakora should be approximately 1 heaping tablespoon and best to leave a bit of distance per pakora, so they don’t stick.
  • Fry on both sides till golden brown and cooked through.
  • Remove from oil and briefly drain excess oil on a paper towel lined dish.
  • Serve hot. Accompanies well with sweet chili sauce, pudine di chutney, or ketchup.

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Nutrition Facts

4 servings per container


  • Amount Per Serving% Daily Value *
  • Total Fat 3.2g 5%
    • Saturated Fat 0.3g 0%
  • Sodium 70mg 3%
  • Amount Per Serving% Daily Value *
  • Potassium 376mg 11%
  • Total Carbohydrate 24g 8%
    • Dietary Fiber 4.7g 16%
    • Sugars 4.5g
  • Protein 9.3g 18%
  • Calcium 10%
  • Iron 23%
  • Vitamin D 1%

* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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