Methi Pakoda Curry Recipe

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Nutritional info

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  • 2.7 gm
    Protein
  • 8.8 gm
    Total Fat
  • 4.0 gm
    Total Fiber
  • 14.9 gm
    Carbohydrate
  • 173.0 kcal
    Energy
1/4 Cup(31.0 gm) Besan
1.0 Tsp(3.0 gm) Wheat Flour (Whole)
1/4 Chopped Cup(13.0 gm) Methi Leaves
3.0 Chopped Tbsp(38.0 gm) Tomato
2.0 Chopped Tbsp(16.0 gm) Onion
1/2 Tsp(2.0 gm) Green Chilli Paste
1/4 Grated Tsp(0.47 gm) Ginger
4.0 Number(0.44 gm) Kadi Patta
1/4 Tsp(0.59 gm) Jeera
1/4 Tsp(0.93 gm) Rai
1/2 Powder Tsp(1.0 gm) Red Chilly
1/2 Tsp(1.0 gm) Haldi
1/4 Tsp(0.74 gm) Hing
1/2 Tsp(2.0 gm) Salt
1.0 Tbsp(8.0 ml) Oil
2.0 Tsp(5.0 ml) Oil
100.0 Ml(100.0 ml) Water
  • In a mixing bowl, add 1/4th cup besan.

  • Mix in 1/2 tsp green chillies paste, 1/2 tsp grated ginger, 1/4th tsp haldi, 1/4th tsp red chilly powder, 1/4th tsp salt, 1/8th tsp hing, 1/4 cup chopped methi leaves and water as required.

  • Mix it well and add 1 tsp wheat flour.

  • Make balls out of it, heat oil for frying and deep fry pakoda.

  • Fry it until golden brown. Keep aside.

  • Heat 1 tbsp oil in a pan.

  • Add 1/4th tsp rai, 1/4th tsp jeera, 4 kadi patta leaves, 1/8th tsp hing, 2 tbsp chopped onion, 3 tbsp chopped tomato, 1/4th tsp salt, 1/4th tsp haldi, 1/4th tsp red chilly powder and water.

  • Stir well until all ingredients are well combined.

  • Add methi fritters in the gravy, cover and allow to cook.

  • Serve hot with hot rice.

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