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Methi Kele Bhajia

A tasty and wonderful combination of bananas and fenugreek leaves. This is a Sanjeev Kapoor exclusive recipe.

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Main Ingredients Fenugreek Leaves, Ripe Bananas
Cuisine Gujarati
Course Snacks and Starters
Prep Time 31-40 minutes
Cook time 11-15 minutes
Serve 4
Taste Mild
Level of Cooking Easy
Others Veg
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Ingredients list for Methi Kele Bhajia

  • 1/4 medium bunch Fenugreek Leaves chopped
  • 1 Ripe Bananas mashed
  • 2 Green chillies chopped
  • 1 tablespoon Fresh coriander leaves chopped
  • 1 teaspoon Cumin powder
  • 1/4 teaspoon Turmeric powder
  • 1/2 teaspoon Red chilli powder
  • to taste Salt
  • 2 teaspoons Sugar
  • 1 cup Gram flour (besan)
  • 1/2 cup Whole wheat flour (atta) (coarse)
  • a pinch Soda bicarbonate
  • 2 tablespoons Oil

Method

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  1. Mix banana, green chillies, coriander leaves, cumin powder, turmeric powder, red chilli powder, salt, sugar. Mix together gram flour, coarse wheat flour and soda bicarbonate and add it to the banana mixture.
  2. Add a little water to make a thick batter. Keep covered for about half an hour. Just before frying mix in chopped methi leaves.
  3. Add two tablespoons of hot oil and mix. Heat sufficient oil in a kadai. Drop the batter with hand and deep-fry on moderate heat till golden brown. Drain onto an absorbent paper and serve hot with green chutney.

Nutrition Info

Calories 1116
Carbohydrates 158.8
Protein 34.6
Fat 38.2
Other Fiber 21.3gm
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