photo of Methi daal pakoras

Methi daal pakoras/ Fenugreek leaves and lentil fritters

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Deep-fried snacks can be made a little healthier with the right ingredients. Do you agree? Dal pakoras or lentil fritters with chopped fenugreek leaves are a lovely companion with tea.

I love adding the leftover pakoras, aka fritters, to curries the next day if there are any left.
My little one dislikes methi leaves in any form but gladly eats a couple of fritters with his meal. They have the health benefits of both fenugreek leaves and lentils. Chickpea flour binds everything together. I hope you get to try these before methi season is over.

Photo of Methi daal pakoras
Recipe of Methi daal pakoras

Preparation time: 15 minutes
Cooking time: 10-15 minutes
Serves : 2-3


  • Methi/fenugreek leaves ½ bunch
  • Red lentil/ Masoor dal 50 gms
  • Chana dal 30 gms
  • Chickpea flour 30 gms
  • Ginger garlic paste 1tbsp
  • Cumin Powder 1/2 tsp
  • Paprika powder 1/4 tsp
  • Coriander powder 1/2 tsp
  • Chili 1 (chopped)
  • Salt and pepper


  1. Soak the two (red lentil and split Bengal gram) dals in water for at least three to four hours.
  2. Drain and blend with as little water. We don’t want a runny paste. Add the rest of the spices and seasonings.
  3. Chop the fenugreek leaves (and tender stems) roughly and add it to the blended lentils. Give it a good mix until everything is well combined.
  4. Heat a pan with oil and deep or shallow fry the fritters. Serve hot with some mint chutney. Sprinkle some chaat masala if you like. Enjoy!!


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