Air fryer recipe · Snacks
Methi Pakora (Fenugreek Fritters)
Fresh fenugreek leaves folded into spiced besan for a pleasantly bitter-savoury crunch.
- 19 minTotal time
- 190°CAir fryer
- 5Serves
- VegetarianDiet
Nutrition per serving
- 315kcal
- 20.2 gprotein
- 54.2 gcarbs
- 5.8 gfat
- 18.3 gfibre
Per serving, about 5 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- Fenugreek (methi) leaves2 cups
- Besan (gram flour)1 cup
- Rice flour2 tbsp
- Turmeric1/2 tsp
- Red chilli powder1 tsp
Method
Clean the methi
Pluck the fenugreek leaves off their stems, then wash and dry them well and chop them roughly. Taking out the tough stems keeps the pakoras tender rather than stringy, and dry leaves stop the batter from turning watery.
Salt and combine
Toss the leaves with a little salt and rest them for 5 minutes to release their moisture, then add the besan, rice flour, turmeric and chilli powder. Use those released juices to bind the mix, adding water only very sparingly.
Form clusters
Squeeze the mixture into small, loose clumps so the leaves still peek out at the edges. Open, craggy shapes catch the hot air and crisp much better than dense, tightly packed balls, which stay soft in the middle.
Air-fry the clusters
Place the clumps apart on an oiled, parchment-lined basket and spray them well with oil. Air-fry at 190°C for 13 min, turning once, until the edges are crisp and the pakoras are an even golden brown all over.
