Methi or fenugreek season is the most awaited season, especially in the Gujarati community. Methi is used in various forms in Gujarati food, fried, baked, steamed, cooked/sauteed – you name it. A few Gujarati folks add a bit of jaggery to any methi dish, since methi by nature is slightly bitter. Adding a bit of sweetness balances out the bitterness in any dish.
How did methi kela nu bhajia originate?
These bhajias are made and served at weddings, its a speciality. They are especially good with some piping hot masala chai. This was a snack often made by my mother – more so when we had guests over at our home.
How does methi and banana or kela work together?!
Methi or fenugreek is bitter and kela or banana is sweet, soft and moist. The flavor is balanced out because of the sweetness of the banana that offsets the bitterness of the methi. Believe me, I would think it is an odd combination too, but THIS JUST WORKS!
How to clean methi?
Methi or fenugreek can be a bit tedious to clean. But do not get intimidated by it. Yes, it does take about 20 minutes to clean the methi.
You start off by having a large bowl as a trash pile, a colander for the clean leaves and a clean surface to work on. Take each stem of the methi and remove the leaves and put it into the colander, and the stems in the trash bowl. The process is meticulous but oh so worth it!
I admit, by the end I do get tired and frustrated, and let some of the stems go! The colander with the fenugreek leaves is washed thoroughly under cold water in the sink. I spread the leaves onto a kitchen towel to air dry them.
You do not need to air dry it if you are using it on the same day. The air dry process is if you want to store it in the fridge or the freezer.
How to store methi?
The methi leaves are then stored in an airtight container lined with a paper towel, or you could spread them on a paper towel, roll it up and store it into a zipped plastic bag as well.
It can be left in the fridge for upto 4 to 5 days, and in the freezer for upto a month. Be sure to date the bag so that you know when you cleaned and air dried it.
What are the ingredients of the methi kela na bhajia?
The ingredients are as follows:
- Mashed and ripened bananas
- Chickpea flour or besan and rice flour : Both these flours are gluten free and help to crisp up the fritters once they are fried.
- Spices like red chili powder, garam masala, turmeric, amchur or dried mango powder
- Leavening agent like baking soda to make it slightly airy
- Brown sugar : just a tad bit is added
- Carom seeds or ajwain : any fried food has a bit of ajwain to aid in digestion.
- Hot water : to bind the dough
- Fenugreek leaves
Tips on the batter and frying
- Be sure to not water down the batter. The batter should be thicker than the pancake batter.
- Rest the batter for 20 to 30 minutes.
- The oil takes about 5 to 7 minutes to come to a boiling temperature. It should be around 350 degrees.
- Add a drop of the batter into the oil. If the batter rises up immediately, the oil is ready for frying.
- Use a tablespoon for adding the batter, so that you can get consistent fritters and they will fry evenly.
What do you serve the fritters with?
- The fritters can be served with Cilantro Mint Chutney or plain ol’ tomato ketchup.
- Serve it with hot masala chai.
- You can also make a sandwich with a pav or roll or bun, with the chutney and ketchup smeared inside.
Other methi recipes that are on my blog are:
If you make this recipe, please do not forget to comment on this blog post, and/or leave a comment on my Instagram with the hashtag #thejamlab.
XO
Amisha
Methi Kela na Bhajia (Fenugreek and Banana Fritters)
Ingredients
- 1 cup besan (gram flour)
- ¾ cup rice flour
- 1 ¾ teaspoons table salt
- 1 ½ teaspoons red chilli powder
- 1 ½ teaspoons turmeric
- 1 ½ teaspoons garam masala
- 1 teaspoon dry mango powder (amchur powder)
- ½ teaspoon baking soda
- 1 tablespoon brown sugar
- 2 teaspoons carom seeds (ajwain)
- 1 to 2 green chillies finely chopped
- ½ cup hot water
- 2 cups finely chopped fenugreek leaves
- 2 ripe bananas, completely mashed
- Oil for frying
To serve
- Cilantro Mint Chutney and tomato ketchup
Get Recipe Ingredients
Method
- In a large bowl, add the besan, rice flour, salt, chilli powder, turmeric, garam masala, dry mango powder, baking soda, brown sugar, carom seeds and green chillies and whisk to combine.
- Add the hot water and mix until well combined.
- Add the fenugreek leaves and mashed banana and mix until well combined. The batter should have a thick-ish consistency.
- Set aside for about 20 to 30 minutes.
- In a medium saucepan, on medium-high heat, add oil. Let the oil heat up for 5 to 7 minutes. Add a tiny drop of the batter into the oil. If it sizzles and comes up immediately with tiny bubbles around it, then the oil is ready for the bhajias or fritters.
- Place a plate with a paper towel to absorb additional oil, on the side of the stove.
- Using a tablespoon scoop, scoop out the batter and add it into the hot oil as a test run. Fry for about 15 seconds, then turn using a spider strainer and fry for another 15 seconds.
- Repeat the same process with about 3 to 4 fritters frying at any given time.
- Repeat the process until all of the batter has been made into fritters.
- Serve piping hot fritters immediately with Cilantro Mint Chutney and tomato ketchup.
