How to make Methi Palak ke Pakode -

Fresh fenugreek leaves and spinach mixed with gram flour and masalas and deep-fried.

Sanjeev Kapoor

This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.

Main Ingredients : Fresh Fenugreek Leaves, Fresh Spinach Leaves

Cuisine : Indian

Course : Snacks and Starters

For more recipes related to Methi Palak ke Pakode checkout Methi Corn Pakora-SK Khazana, Methi Pakora-SK Khazana, Baked Methi Bites-SK Khazana, Methi Muthiya . You can also find more Snacks and Starters recipes like Bhajanee Chakli Prawn Olivetti Stuffed Squid Rings Avocado Tartine

Methi Palak ke Pakode

Methi Palak ke Pakode 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 : 16-20 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Methi Palak ke Pakode Recipe

  • Fresh Fenugreek Leaves leaves separated 1 bunch

  • Fresh Spinach Leaves stems trimmed 1 bunch

  • Onion 1 medium

  • Salt to taste

  • Oil to deep fry

  • Carom seeds (ajwain) 1/4 teaspoon

  • Turmeric powder 1/4 teaspoon

  • Cumin powder 1/2 teaspoon

  • Red chilli powder 1/2 teaspoon

  • Chaat masala 1 teaspoon

  • Gram flour (besan) 3 tablespoons


Step 1

Slice onion in and put into a bowl

Step 2

Roughly chop spinach into the bowl. Add fenugreek leaves and salt and crush while you mix.

Step 3

Heat sufficient oil in a kadai.

Step 4

Add carom seeds, turmeric powder, cumin powder, red chilli powder and chaat masala to the bowl and mix again.

Step 5

Add gram flour and mix. Put the mixture into hot oil and deep-fry till golden. Drain on absorbent paper.

Step 6

Put into a serving plate and serve hot.

website of the year 2013
website of the year 2014
website of the year 2016
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.