Fenugreek Leaf and Potato Fritters

By AislePrompt Editorial · Published 2026-04-13 · Updated 2026-04-13

Crisp, spiced fritters featuring fresh fenugreek leaves and potatoes, ideal for a savory tea-time snack. This Indian-inspired vegetarian recipe, ready in about 40 minutes, pairs Fenugreek leaves, Potatoes, Chickpea flour for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 cups Fenugreek leaves
• 1 medium (150g) Potatoes
• 1/2 cup Chickpea flour
• 1/4 cup Onion
• 1/2 tsp Cumin seeds
• 1/4 tsp Turmeric powder
• 1/4 tsp Red chili powder
• 1/2 tsp Salt
• 1/4 cup Oil

Nonstick skillets worth buying → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: In a large bowl, combine 2 cups chopped fresh fenugreek leaves, 150g grated potatoes, 1/4 cup finely chopped onion, 1/2 tsp cumin seeds, 1/4 tsp turmeric powder, 1/4 tsp red chili powder, and 1/2 tsp salt. Mix until evenly distributed.
2. Step 2: Heat 1/4 cup oil in a deep skillet over medium heat until shimmering (350°F). Form the mixture into 2-inch patties and carefully place them in the hot oil. Fry for 3-4 minutes per side until golden brown and crisp.
3. Step 3: Transfer fritters to a paper towel-lined plate to drain excess oil. Serve hot with mint chutney.