Monday, October 27, 2008

Methi na Bhujiya

Hope all of you are having a wonderful Diwali. How about having something crunchy & deep fried? Methi na Bhujiya (or pakoda or bhuji or fritters) are made almost everywhere in India. I am sharing a Gujarati version which has an addition of a ripe banana. Bitter methi/fenugreek leaves and sweetish flavor of ripe banana blend contrasting flavors but tastes delicious. Methi & ripe banana is a favorite combo in Gujarat where it is used in shaak(stir fry), thepla (flatbread) & this bhujiya (fritters).

Methi Bhaji Na Bhujiya
1 cup fresh fenugreek leaves/methi , roughly chopped
1 1/2 cups besan/ chickpea flour
1 ripe banana, peeled, mashed (optional)
salt to taste
1 tsp ginger-green chili paste
1/2 tsp turmeric powder
1/2 tsp chili powder
1/2 tsp coriander-cumin seed powder
1/4 tsp asafoetida
1 tsp plain yogurt
1/8 tsp ajwain/ajowan/owa/ajmo/thymol seeds
1 tsp hot oil

oil for deep frying

1. Mix all the ingredients to make a thick batter. Add water only if necessary.
2. Heat oil in a kadai or wok.
3. Make small balls and deep fry till brown on both sides.
4. Drain the deep fried fritters on a paper towel.
5. Serve hot.


1. Methi & banana combination may require an acquired taste. Do not use banana if you do not care for that sweetish, ripe taste.

This post is my contribution to Easy Craft's Party Food. I am sending it as a snack/starter.

This post is also my contribution to Hima's Sunday snacks - Fry it.


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