Kela Methi Bhajiya Recipe
Kela Methi Bhajiya Recipe, a delicious Bhajiya where banana is mashed with a generous amount of methi leaves spiced with red chili and pepper powder and later deep fried. It is a perfect evening snack, isn't it?
Kela Methi Bhajiya Recipe is essentially Banana Fenugreek fritters which is a popular Gujarati snack that is served during tea time. This fried snack is prepared with ripe sweet bananas and fresh fenugreek Leaves. This bhajiya has a combination of mild sweetness, spiciness and bitterness. It is soft on the inside and crispy on the outside.
If you like this recipe, here are Bonda/ Bhajiya Recipes:
- 3 Ripe Bananas , fully ripe
- 1/2 cup Methi Leaves (Fenugreek Leaves) , washed and finely chopped
- 1/2 cup Gram flour (besan)
- 3 tablespoons Whole Wheat Flour
- Cooking soda , a pinch
- 1 teaspoon Cumin seeds (Jeera)
- 1 teaspoon Red Chilli powder
- 1/2 teaspoon Black pepper powder
- 1/4 teaspoon Turmeric powder (Haldi)
- Asafoetida (hing)
- Salt , as per taste
- 1 tablespoon Sugar
- 1/4 cup Water , for making the batter
- Oil , for frying
How to make Kela Methi Bhajiya Recipe
To begin making Kela Methi Bhajiya Recipe, in a large mixing bowl, add besan flour, wheat flour, cooking soda, asafoetida, chilli powder, pepper powder, turmeric powder, cumin seeds, sugar and required amount of salt to it. Mix everything well.
Add the ripe banana and methi leaves to it and mash the bananas with your hands or with the back of a wooden ladle.
Now add water little by little and mix to make a smooth thick batter. Let the mixture rest for about an hour.
In a heavy bottomed pan, heat oil on a medium flame. Mix the batter well again and drop small dollops of batter into oil. Keep flipping the fritters around in the oil and fry until it turns golden on all sides.
Remove from oil and drain excess oil in kitchen tissues.
If you do not want to deep fry, you can alternatively fry the batter in a paniyaram pan.
Heat a paniyaram pan with a few drops of oil in each of the cavities, drop in the Banana Methi Fritters batter in the cavities, turn the flame to medium and close the lid.
After 3 to 4 minutes, you will notice the top of the paniyarams getting cooked.
At this point, turn over each paniyaram and allow it to cook the other side. This time around don't cover with a lid. Allow it to cook on medium low heat until the bottom is browned and crisp.