How to make Methi Corn Pakora-SK Khazana -

The wonderful combination of fresh fenugreek leaves and corn in these pakoras make a great snack

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Fresh fenugreek leaves (methi) (ताज़ी मेथी), Corn kernels (मकई के दाने)

Cuisine : Indian

Course : Snacks and Starters

For more recipes related to Methi Corn Pakora-SK Khazana checkout Baked Methi Bites-SK Khazana, Methi Muthiya, Methi Paneer Tikki. You can also find more Snacks and Starters recipes like Parmesan Potatoes Corn Pudding Ragi Jaggery Cookies Paneer Frankie-SK Khazana

Methi Corn Pakora-SK Khazana

Methi Corn Pakora-SK Khazana Recipe Card


History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

Prep Time : 6-10 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Mild

Ingredients for Methi Corn Pakora-SK Khazana Recipe

  • Fresh fenugreek leaves (methi) 3/4 cup

  • Corn kernels 3 tablespoons

  • Gram flour (besan) 1 1/2 cups

  • Medium onion sliced 1

  • Red chilli powder 1/2 teaspoon

  • Turmeric powder 1/4 teaspoon

  • Salt to taste

  • Oil to deep fry

  • Sweet tamarind chutney to serve

  • Green chutney to serve


Step 1

Mix together gram flour, corn kernels, onion, fenugreek leaves, chilli powder, turmeric powder and salt with sufficient water to make a batter of dropping consistency.

Step 2

Heat sufficient oil in a kadai. Drop in portions of batter and deep-fry till golden brown. Drain on absorbent paper.

Step 3

Serve hot with sweet tamarind chutney and green chutney.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.