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Methi aur Palak ke Pakode

Chef (Mrs) Reetu Uday Kugaji
15 minutes
Prep Time
12 minutes
Cook Time
4 People
Read Instructions Save For Later

ABOUT Methi aur Palak ke Pakode RECIPE

Crispy pakodas prepared by mixing fresh fenugreek leaves and spinach with bengal gram flour and Indian spices and deep fried till crisp. These pakodas are sold on the streets of Uttar Pradesh.

Recipe Tags

  • Veg
  • Medium
  • Everyday
  • UP
  • Frying
  • Snacks

Ingredients Serving: 4

  1. Fresh fenugreek leaves, roughly chopped 1 small bunch
  2. Fresh spinach leaves, roughly chopped 1 small bunch
  3. Onion, sliced thinly 1
  4. Green chillies, finely chopped 2
  5. salt to taste
  6. Refined oil as required to deep fry
  7. Bengal gram flour - 60 gms
  8. Carom seeds - 1/4 tsp
  9. turmeric powder - 1/4 tsp
  10. Red chilli powder - 1/2 tsp
  11. cumin powder - 1/4 tsp
  12. Chat masala - 3/4 tsp
  13. For sprinkling:
  14. lemon juice - 10 ml


  1. In a glass bowl, add roughly chopped fenugreek leaves, spinach, sliced onion, chopped green chillies and salt. Mix well.
  2. Add carom seeds, turmeric powder, red chilli powder, cumin powder and chaat masala to the bowl and mix again.
  3. Add gram flour and very less water. Mix well. Adjust the salt.
  4. Heat refined oil and add a spoon full of mixture, repeating the procedure to make the pakodas. The oil should be medium hot, fry the pakodas till crisp.
  5. Remove the pakodas on an absorbent kitchen tissue paper to remove any excess oil.
  6. Serve hot sprinkled with lemon juice accompanied with spicy pudina chutney.

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