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 mixed 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.
4 servings per container
- Amount Per ServingCalories162
- % Daily Value *
- Total Fat
- Saturated Fat 0.3g 2%
- Sodium 70mg 3%
- Potassium 376mg 11%
- Total Carbohydrate
- Dietary Fiber 4.7g 19%
- Sugars 4.5g
- Protein 9.3g 19%
* 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.