Kela Methi Bhajiya (Banana Fenugreek Fritters) Recipe
Kela Methi Bhajiya is a delightful Gujarati snack that combines the sweetness of ripe bananas with the earthy flavor of fenugreek leaves (methi). This quick-to-make fritter is perfect for tea time or as an after-school snack for kids. With a crispy exterior and a soft, flavorful interior, these fritters are a great way to enjoy the goodness of methi leaves and bananas in a savory, deep-fried form.
Ingredients
| Ingredient | Quantity |
|---|---|
| Ripe Bananas (fully ripe) | 3 Bananas |
| Fenugreek Leaves (Methi) | 1/2 cup (washed and finely chopped) |
| Gram Flour (Besan) | 1/2 cup |
| Whole Wheat Flour | 3 tablespoons |
| Cooking Soda | A pinch |
| Cumin Seeds (Jeera) | 1 teaspoon |
| Red Chilli Powder | 1 teaspoon |
| Black Pepper Powder | 1/2 teaspoon |
| Turmeric Powder (Haldi) | 1/4 teaspoon |
| Asafoetida (Hing) | A pinch |
| Salt | To taste |
| Sugar | 1 tablespoon |
| Water | 1/4 cup (for making the batter) |
| Sunflower Oil | For frying |
Preparation Time: 15 minutes
Cooking Time: 15 minutes
Total Time: 30 minutes
Servings: 5
Cuisine: Gujarati
Course: Appetizer
Diet: Vegetarian
Instructions
-
Prepare the Batter:
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- Add the ripe bananas to the bowl and mash them with your hands or the back of a wooden spoon until they turn into a smooth, mashed consistency.
- Add the fenugreek leaves (methi) to the mixture and stir them in well.
- Gradually add water, a little at a time, to form a thick batter. The batter should be smooth but not too runny. Let the batter rest for about 15-20 minutes.
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-
Fry the Bhajiya:
- Heat sunflower oil in a heavy-bottomed pan over medium heat. To test if the oil is ready, drop a small amount of batter into the oil—if it sizzles and rises to the surface, the oil is hot enough.
- Mix the batter well and drop small spoonfuls of the batter into the hot oil. Do not overcrowd the pan. Fry the bhajiyas, turning them occasionally to ensure even frying, until they are golden brown on all sides, which should take around 4-5 minutes.
- Once done, remove the bhajiyas from the oil and drain excess oil using paper towels.
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Alternative Frying Method (Paniyaram Pan):
- If you prefer to avoid deep frying, you can use a paniyaram pan for a healthier version. Heat the paniyaram pan and add a few drops of oil in each cavity.
- Spoon the batter into the cavities and cover the pan with a lid. Let the fritters cook for about 3-4 minutes until the top is cooked.
- Flip each fritter over and cook for an additional 2-3 minutes on the other side until it turns golden and crisp.
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Serving:
- Serve the Kela Methi Bhajiya hot, along with a cup of tea and Dhaniya Pudina Chutney (Coriander Mint Chutney) for a perfect snack. These fritters make for an excellent tea-time treat or a delicious after-school snack for the kids.
Tips:
- Bananas: Make sure the bananas are fully ripe for the best flavor and texture. Overripe bananas will give a sweeter taste to the bhajiya.
- Methi (Fenugreek): Methi leaves should be finely chopped and washed thoroughly to remove any bitterness.
- Adjust Consistency: You can adjust the batter’s consistency by adding more or less water, depending on how thick or runny you prefer it.
- Paniyaram Pan: If using a paniyaram pan, ensure the heat is medium-low to allow the fritters to cook evenly without burning.
Nutritional Information (per serving):
Calories: Approximately 160
Carbohydrates: 30g
Protein: 4g
Fat: 6g
Sodium: 250mg
Sugar: 7g
Enjoy the crispy, aromatic Kela Methi Bhajiya with a warm cup of tea or serve them as a delightful snack for family and friends. The perfect balance of sweetness from bananas and bitterness from methi makes it a unique and tasty treat that everyone will love!
