Crunchy and crispy on the outside, and with a soft, savory inside, these air fried fenugreek pakoras, when served with a spicy green chutney, can really be an excellent healthy evening snack that you can enjoy.
The recipe is simple and straightforward, but before you dive right in, here’s all you need to know about it.
Ingredients For the Recipe
You’ll need two sets of ingredients to make these crispy and flavorful air fried fenugreek pakoras with the chutney.
For the pakoras
- Fenugreek leaves (chopped): 1.5 cup
- Besan: 1 cup
- Potatoes (boiled and mashed): ½ cup
- Green chilies (chopped): 1 tbsp
- Ginger garlic paste: 1 tbsp
- Turmeric powder: ½ tsp
- Red chili powder: 1 tsp
- Coriander powder: 1 tsp
- Cumin powder: ½ tsp
- Garam masala powder: ½ tsp
- Lemon juice: 1 tbsp
- Salt: ½ tsp
- Black salt: ½ teaspoon or as per taste
- Water: As required
For the green chutney
- Coriander leaves: A bunch
- Mint leaves: ½ cup
- Garlic cloves: 8-10
- Green chilies: 3-5
- Salt: 2 tsps or as per taste
- Lemon juice: Half a lemon
How to Make the Air Fried Fenugreek Pakoras and Green Chutney
Once you have everything ready, here’s what you need to do to make the pakoras and the chutney from scratch.
Pre-heat the air fryer at 400°F for 5 minutes.
In a mixing bowl, add all the ingredients for the pakoras and mix well.
Add water little by little as required to make a thick paste.
Spray the air fryer basket with oil.
Next, take a lump of the prepared mixture and place it in the air fryer basket. Continue making as many lumps as you can. Make sure to not make them too large otherwise they won’t get cooked at the center.
Spray a bit of oil on them, and cook them at 400°F for 10-15 minutes.
You can flip them once in between and brush some oil so that they are cooked well.
For the green chutney, blend everything together in a blender. Adjust salt and lemon juice if required.
Serve fenugreek leaves pakoras hot with green chutney and tea and enjoy it as a delicious snack.
Frequently Asked Questions
There are a lot of other veggies apart from the fenugreek leaves that you can add to the pakora mixture. Spinach, for example, can be a great addition, and so can grated zucchini or broccoli.
While air frying can help get the pakoras nice and crispy, there’s another easy way to get that extra crunch factor. Just add a teaspoon of rice flour into the mixture, and compensate by reducing the amount of besan (chickpea flour) you’re using.
You sure can! The mixture can be made upto a day in advance and refrigerated until it is ready to be used. Just remember that the batter should be at room temperature before you air fry (or deep fry) it.
Got some leftover air fried pakoras? You can transfer them to an airtight container and refrigerate them for upto 2 days. If you have some extra batter leftover, store it the same way, and it should be good for another 24 hours.
Green chutney, on the other hand, can last you a week if stored properly in an airtight glass jar in the refrigerator.
Extra pakoras can also be added to your Indian kadhi to lend it more substance, and turn your meal into a more filling and nutritious one.
Tips & Tricks to Make the Air Fried Fenugreek Pakoras
The pakoras and the chutney are actually super easy to make, but having these little tips and tricks up your sleeve can really help you nail the recipe.
- Don’t have an air fryer? You can replicate the same recipe and deep fry or even bake the pakoras, depending on what you prefer.
- Based on your personal taste preferences, you can adjust the amount of spices you’re adding into the pakora mixture.
- To get some additional flavor into the pakoras, you can also add some chopped onions into the mixture.
- If your pakora mixture has turned too runny, you can thicken it by adding more of the chickpea flour and spices.
- If you’re deep frying the pakoras, make sure you keep the heat medium- you don’t want the pakoras to get too brown on the outside, and end up undercooked from the middle.
- It is best to reheat your leftover fenugreek pakoras in the air fryer or the oven- they’ll come out nice and crispy that way. Avoid using the microwave to reheat them, as it can cause the pakoras to become soft and soggy.
Serving Ideas & Suggestions
These crunchy and crispy air fried fenugreek pakoras taste best when they are paired with the spicy green chutney. You can, of course, try a few other variations too, and team the pakoras up with any other dip or sauce of your choice. They taste great with tomato ketchup too!
Loved making (and gobbling down) this healthy snack? On the hunt for some more such easy and exciting snacks? Here are a few good ones you really need to try your hands at.
Air Fried Fenugreek Pakoras With Green Chutney
Ingredients for Fenugreek Pakoras
- 1.5 cup Fenugreek leaves, (chopped)
- 1 cup Besan
- ½ cup Potatoes , (boiled and mashed)
- 1 tablespoon Green chilies , (chopped)
- 1 tablespoon Ginger garlic paste
- ½ teaspoon Turmeric powder
- 1 teaspoon Red chili powder
- 1 teaspoon Coriander powder
- ½ teaspoon Cumin powder
- ½ teaspoon Garam masala powder
- 1 tablespoon Lemon juice
- ½ teaspoon Salt
- ½ teaspoon Black salt
- 2 cup Water
Ingredients for the Green chutney
- 1 bunch Coriander leaves
- ½ cup Mint leaves
- 8-10 pcs Garlic cloves
- 3-5 pcs Green chilies
- 2 teaspoon Salt
- ½ pc Lemon juice
- Pre-heat the air fryer at 400°F for 5 minutes.
- In a mixing bowl, add all the ingredients for the pakodas and mix well.
- Add water little by little as required to make a thick paste.
- Spray the air fryer basket with oil.
- Next, take a lump of the prepared mixture and place it in the air fryer basket. Continue making as many lumps as you can. Make sure to not make them too large otherwise they won’t get cooked at the center.
- Spray a bit of oil on them, and cook them at 400°F for 10-15 minutes.
- You can flip them once in between and brush some oil so that they are cooked well.
- For the green chutney, blend everything together in a blender. Adjust salt and lemon juice if required.
- Serve fenugreek leaves pakodas hot with green chutney and tea and enjoy it as a delicious snack.