Methi Pakoda | Vendhaya Keerai Pakoda

Methi Pakoda – These cripsy pakodas made with fresh methi leaves, onions and other spices make a perfect snack alongside a cup of hot tea.

methi pakoda

Methi Pakoda recipe with video and step by step photos. These crispy pakodas with the earthy flavor of methi leaves make a perfect snack with a cup of hot tea. Though the addition of a pinch of cooking soda makes the pakodas crispier, I always get crispy pakodas without using cooking soda by following this recipe. You may add cooking soda if you want. Choose a fresh bunch of methi leaves as they lend more flavor to the dish. Any variety of spinach may be used instead of methi leaves. Here goes the recipe of this yummy methi pakoda.

recibites_iconAccording to Abul Fazl (author of Akbarnama), Emperor Akbar ate only once in 24 hours and frequently fasted.

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Methi Pakoda Recipe:

Cuisine : Indian
Category : Snacks
Makes : 2 servings

Preparation Time : 10 min
Cooking Time : 3-4 min per batch

Click below to watch the video.

Methi Pakoda – ReciCode

Mix chopped methi leaves, sliced onion, chopped green chilli, grated ginger, red chilli powder, asafoetida & salt in a plate → Mix well → Add besan flour, rice flour & mix well → Do not add water → Sprinkle this mixture in hot oil → Fry till golden brown.

1 cup : 240 ml


  • 1 & 1/2 cups Methi Leaves (tightly packed)
  • 1 Onion, sliced
  • 1 Green Chilli, chopped
  • 1″ piece Ginger, grated
  • 1 cup Besan Flour (approx.)
  • 1 tbsp Rice Flour (I used idiyappam flour)
  • 1/2 tsp Red Chilli Powder
  • 2 pinches Asafoetida
  • Salt as required
  • Oil for deep frying

 How to make Methi Pakoda?

1. Wash the methi leaves well in water until all the mud particles are removed.
2. Spread the leaves in a clean kitchen towel to absorb the excess water.
3. Chop the methi leaves.

4. Take a wide plate. I prefer plate to bowl for mixing the ingredients. When the ingredients are spread over a wide plate, it is easy for you to add the right amount of besan flour which is very important for making crispy pakodas.
5. Meanwhile pour oil in a pan for deep frying.
6. Put the chopped methi leaves, sliced onion, chopped green chilli, grated ginger, red chilli powder, asafoetida and salt in the plate.

7. Mix them well with your hand until all the ingredients are mixed evenly.

8. Now add rice flour and half of the besan flour.

9. Mix the flour with the rest of the ingredients.

10. Add the remaining besan flour little by little and keep on mixing.

11. Keep adding the flour until it binds all the ingredients together. Stop adding the flour at this stage.

12. Do not add water while mixing. The moisture from the leaves and onions are enough. If you feel, you need to add water, just sprinkle a little water. Do not add more water. If the mixture is soggy, the pakodas will turn hard and they won’t become crispy.
13. When the oil is hot enough for frying, drop a small piece of the batter. If it comes to the surface of the oil soon with a sizzling sound, it means the oil has attained the right temperature.
14. Take a small portion of the batter in your hand and sprinkle the mixture in oil. The flame should be between medium and high.

15. Fry till the pakodas become golden brown and the bubbles stop.

Note the following while frying.

  • Do not drop many pakodas at a time. If the oil is overcrowded, the temperature of the oil comes down and the pakodas doesn’t get fried properly. Also the pakodas do not become crispy. There should be some free space around each piece.
  • Oil should be hot. If you drop a small piece of batter, it should come up soon with a sizzling sound.
  • Do not let the oil smoke. If you drop the pakodas at this point, the outer part becomes brown/black soon and the inner part doesn’t get cooked.
  • Fry till the bubbles stop.
  • After taking out each batch, give some time, say 20-30 seconds, for the oil to attain the right temperature again. Do not drop the next batch as soon as you take out the previous one.

16. Crunchy methi pakodas are ready to be enjoyed!


  • Any variety of spinach may be used instead of methi leaves.
  • To reduce the bitterness of the methi leaves, sprinkle some salt over the chopped methi leaves and keep it aside for sometime. Now squeeze out the juice from the leaves with your hands and use the leaves for making pakoda. This reduces the bitterness to an extent. Since my family members like the bitterness and earthy flavor of methi leaves, I don’t follow this step.
  • You can make cripsy pakodas without using cooking soda by following this recipe. Adding a pinch of cooking soda makes the pakodas crispier. You may add if you want.
  • Fry the pakodas as soon as the ingredients are mixed. Do not keep the batter for a long time after mixing.


Happy Cooking!


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