Alu Methi Pakoda or Potato Fenugreek Leaves Fritters

This weekend we had brought 2 bunches of fresh Methi leaves from the Indian Store. I prepared 2 varieties with these yummy leaves. One was Methi vegetable bath , which my Mysore Ajji used to prepare and the other one was Alu Methi Pakoda. This recipe was so simple, quick and of course very tasty.

Besan – 1 cup
Red Chilli Powder – 1 tbsp
Alu/Potato – boiled and shredded – 1 cup, I used 1 large Potato
Methi leaves – 1/2 bunch, washed and finely chopped
Dhania Powder – 1 tbsp
Salt to taste.

Mix all the above ingredients. The consistency should be as shown below in the picture.

Fry in low heat until the pakodas are golden brown. Serve with Tomato Sauce or ketchup.

12 responses to this post.

  1. Posted by Aditi on March 10, 2014 at 12:15 am

    Tumba chennagide. Madi tinnoku munchene bayi neerurtaide ri.


  2. Posted by upendra on July 17, 2013 at 6:45 am

    thanks for the recipes, we have done the sambar powder. waiting for more recipes from you.



  3. Posted by Suma on May 21, 2013 at 4:42 am

    Looks very tasty , must try this.


  4. Posted by Kavita on December 2, 2012 at 9:02 pm

    Tried them yesterday. My husband, who is a North Indian, commented that he had never tasted so delicious pakoras ever….
    Thanks a lot …..


  5. Your recipes are amazing and brings to memory my childhood days running behind my mother, The recipies you have posted not only makes me drool, with your creativeness you have made them simple to follow. I hope many follow these to keep our Mysore(KAR) centuriea


  6. Posted by mamatha on November 26, 2012 at 12:18 pm

    Looks delicious!!!!!!!!,
    Could you please give the recipe for vegetable methi bhath?



  7. Posted by Chandra niranjan on November 26, 2012 at 9:18 am

    Thanks Meera.This is new and I can’t wait to try it for the grand kids!! Have a great day.


  8. Posted by bhavana on November 25, 2012 at 9:50 pm

    Waav….! mouth watering!!!!!!!


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