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Methi Ke Pakore Ki Chaat (Methi Ke Pakode Ki Chaat) (Fenugreek Leaves Fritters Chaat)

The pleasing bitterness of fresh fenugreek leaves , the creamy, mildly sweet and nutty flavour of Bengal Gram Flour along with Rice Flour , Ginger, Onion, lightly toasted carom seeds, Spices makes these deep-fried fritters not only crisp and but mouth-watering too. Give these fenugreek leaves fritters a twist by drizzling them with sweet and tangy yogurt… sprinkled with pomegranate pearls, lightly toasted and skinned peanuts, chopped green chillies ,chaat masala, dry mango powder, red chilli powder ….makes this chaat a complete hit especially in freezing winters.


Preparation Time: 20 minutes

Cooking Time: 20 minutes for fritters

Serves: 4

Ingredients and Quantity:

For Fenugreek Leaves Fritters (Methi Ke Pakore):

(Mix well and deep fry or fry in an air fryer)

Fenugreek Leaves, finely chopped- 1/2 cup

Bengal Gram Flour (Besan) 3/4th cup

Buckwheat Flour- 1/4th cup

Low-fat curd- to mix

Green chillies, finely chopped- 2 nos.

Onion, finely chopped / finely sliced-1 no. (Optional)

Ginger, grated- 1/4th tbsp.

Carom seeds, lightly toasted- ½ tsp.

Dry mango powder- ½ tsp.

Red chilli powder- 1 tsp.

Asafoetida- a pinch

Salt -to taste

Refined Oil – as required to deep fry (Optional)

Other Ingredients:

Pomegranate Pearls: ½ cup

Lightly toasted and skinned peanuts- 1/4th cup

Green Chillies, chopped- 2 nos.

For the drizzling: (Mix Well)

Low-fat Curd- ½ cup

Red chilli powder- 1/4th tsp.

Cumin powder- 1/4th tsp.

Sugar- 1 tsp. / or more as desired.

Salt -to taste

For the sprinkling:

Pomegranate Pearls: 2 tbsp.

Lightly toasted and skinned peanuts- 1 tbsp.

Green Chillies, chopped- ½ tsp.

Chaat masala- 1 tsp

Dry mango powder- ½ tsp.

Red chilli powder- ½  tsp.


Break the fritters into halves.

In a glass bowl combine together the fritters, ½ the yogurt mixture, pomegranate pearls and green chillies.

Mix lightly.

Transfer into serving bowls.

Drizzle them with the remaining curd mixture.

Sprinkle with Pomegranate pearls, peanuts, green chillies, chaat masala, dry mango powder and red chilli powder.

Serve at room temperature or chilled, as desired.

Chef Tips:

  1. To remove the bitterness from the fenugreek leaves, sprinkle salt and mix well and set them aside for 2 minutes. Squeeze them and discard the water.
  2. I don’t prefer adding baking soda to the pakoras therefore I have added curd which helps the ingredients to blend well but acts as a leavening agent thus making the pakoras light and fluffy.