Hello foodies! Welcome to Naiya’s Kitchen!!
There is a specific kind of magic that happens when the
earthy, slightly bitter aroma of fresh fenugreek leaves meets a sizzling hot kadai.
These Methi Pakodas aren't just your average fritters; they are a
vibrant celebration of greens, loaded with an extra-generous handful of fresh
coriander that brings a bright, herbaceous lift to every golden bite.
Shatteringly crisp on the outside yet cloud-soft within, they find their true
soulmate in a warm, silky-smooth Besan Chutney that balances the spice
with its velvety texture. Whether it’s a rainy afternoon or a slow Sunday
tea-time, this duo is the ultimate comfort food—bold, nostalgic, and impossible
to stop at just one.
Whether it’s the rhythmic pitter-patter of monsoon rain
against your window or the cozy, sun-drenched chill of a winter afternoon,
these Methi Pakodas are the ultimate culinary hug. There’s something
deeply soul-warming about that first bite—the crunch of the golden crust, the
burst of fresh coriander, and the smooth, velvety dip into that warm besan
chutney. It’s more than just a snack; it’s an invitation to slow down, brew a
strong pot of masala chai, and truly savor the season. So, go ahead, heat up
that oil and let the aroma of fresh fenugreek fill your kitchen. Your rainy
days and cold nights are about to get a whole lot tastier! Enjoy cooking!!
Preparation time – 10 to 15 minutes
Cooking time 15 to 20 minutes
Ingredients to make Traditional Methi Pakoda Recipe with Besan Chutney: Perfect for Monsoon & Winter:
1 cup chopped methi/fenugreek leaves
1 cup chopped coriander leaves
3 to 4 tablespoon finely chopped spring garlic (opt)
3 to 4 tablespoon curd
Salt to taste
1 cup besan/gram flour
¼ cup rice flour
2 to 3 teaspoon finely chopped green chilies
3 tablespoon oil
1 teaspoon soda bi carb/1 sachet fruit salt
For besan chutney:
3 tablespoon besan
¼ cup curd
1 green chilli finely chopped
Salt to taste
A pinch turmeric powder
4 to 5 curry leaves
1 tablespoon finely chopped coriander leaves
For tempering:
2 teaspoon oil
¼ teaspoon mustard seeds
Method to make Traditional Methi Pakoda Recipe with Besan Chutney: Perfect for Monsoon & Winter:
- Wash and chop methi bhaji and coriander leaves.
- In a mixing bowl add methi/fenugreek and coriander leaves.
- At this stage, you can add finely chopped spring garlic if you wish.
- Add curd, oil, beasn and rice flour to it. Mix well. Add required water to get proper consistency. Keep a side for minimum 10 minutes.
- Heat oil in a kadai.
- Add soda bi carb/fruit salt to the batter. If you are using soda bi carb, it is advisable to add a spoon full of hot oil over it. And in case of fruit salt add a spoon full of water.
- Drop a spoon full of batter in hot oil carefully at medium flame. As per the size of the kadai, you can make 5 to 7 pakodas at a time.
- Stir occasionally until light brown in colour.
- When ready remove from oil and drain on absorbent kitchen tissue.
- Serve hot with besan chutney, onion slices and green chutney.
For besan chutney:
- In a mixing bowl add beasn and curd. Whisk properly to make lump free mixture. Add ¼ cup water to adjust consistency.
- Heat oil in a small pan and add mustard seeds to it. When they crackles, add green chilli and above mixture to it. Mix well.
- Cook at slow flame and add salt, curry leaves & turmeric powder to it. Let it boil to set consistency.
- At last add finely chopped coriander to it and transfer to serving bowl.
- Hot beasn chutney will taste great with methi pakoda.
