Air Fryer Methi Pakora Recipe
Crispy air fryer methi pakora made with fresh fenugreek leaves, spinach, red lentil flour, besan, ginger, and simple spices. A flavorful Indian snack made with very little oil.
Equipment
- Air fryer
- Food processor
- Mixing bowl
- Baking or parchment paper
Ingredients
- 1 cup chopped spinach
- 2 cups chopped fresh methi or fenugreek leaves
- ½ onion
- 1 tablespoon grated ginger
- ¼ cup chickpea flour or besan
- 1 teaspoon salt adjust to taste
- ½ cup red lentil flour
- ½ tablespoon dried mango powder or amchur
- ½ tablespoon red chilli powder
- 1 tablespoon oil
- ⅛ teaspoon baking soda
- Oil spray as needed during air frying
Instructions
- Add the spinach, fresh methi leaves, onion, and grated ginger to a food processor.
- Pulse briefly until the vegetables are coarsely chopped. Do not process them into a smooth paste
- Transfer the mixture to a large mixing bowl.
- Add the red lentil flour, chickpea flour, salt, dried mango powder, red chilli powder, and baking soda
- Add the oil and mix well until the ingredients come together into a thick, slightly sticky mixture. No water is required.
- Preheat the air fryer to 180°C or 355°F.
- After preheating, line the air fryer tray with baking paper.
- Take small portions of the methi mixture and shape them loosely into pakoras.
- Arrange them in a single layer, leaving a little space between each piece.
- Air fry at 180°C or 355°F for about 18 to 20 minutes.
- Turn the pakoras during cooking and spray them lightly with oil.
- Continue cooking until both sides are lightly golden and crisp.
- Serve the air fryer methi pakora hot with chutney or your preferred dip.
Video
Notes
Keep the pakora mixture thick.
Do not over-process the greens. A coarse mixture gives the pakoras more texture.
Make relatively small pakoras so the center cooks before the outside becomes too dry.
Leave space between the pakoras so hot air can circulate around them.
Air fryer cooking times vary slightly, so start checking the pakoras toward the end of the cooking time.
Air-fried pakoras are best served soon after cooking while the edges are crisp.