Kela Methi Na Bhajiya: The Perfect Fritter for Chai Lovers on Rainy Days
Kela Methi Na Bhajiya, or Banana Fenugreek Fritters, is a beloved snack from Gujarat, India, known for its unique blend of sweet ripe bananas and slightly bitter fenugreek leaves (methi). Perfect for rainy monsoon days, these warm, crispy fritters are often enjoyed with chai and are popular during festive occasions like Diwali. The use of overripe bananas adds natural sweetness and moisture, creating a fluffy interior that complements the crispy exterior. This delightful dish not only evokes nostalgia but also showcases the rich flavors of Gujarati cuisine, making it a favorite for sharing with family and friends.
Ingredients
- 3 ripe bananas
- 2 cups chopped methi leaves fenugreek
- 2 ½ cups besan gram flour
- oil for frying
- 1 tbsp yellow raisins
- 1 tbsp sugar optional
- 1 tsp green chili paste
- 1 tsp Kashmiri red chili powder
- 1 tsp coriander seeds
- ½ tsp turmeric powder
- ½ inch ginger grated
- ½ tsp hing asafoetida
- ½ tsp black pepper crushed
- ½ tsp baking soda
- salt to taste
Instructions
Prepare the Banana Mixture:
- In a large bowl, mash the 3 ripe bananas until smooth.
- To the mashed bananas, add 1 tsp green chili paste, ½ tsp turmeric powder, 1 tsp Kashmiri red chili powder, ½ inch ginger (grated), 11 tbsp sugar (if using), ½ tsp hing, salt to taste, 1 tbsp yellow raisins, ½ tsp black pepper (crushed), 1 tsp coriander seeds.
- Mix everything together until well combined.
- Gently fold in the 2 cups chopped methi leaves into the banana mixture, ensuring they are evenly distributed.
- Gradually add in the 2 ½ cups besan, mixing until you achieve a semi-soft batter consistency. Adjust the amount of besan as needed to reach the right texture.
Frying
- In a pan, heat oil over medium flame. While the oil is heating, add ½ tsp baking soda to the batter. For extra crispiness, add 1 tbsp of hot oil from the pan into the batter and mix well.
- Once the oil is hot, carefully drop spoonfuls of batter (about 5-6 dollops at a time) into the oil. Fry until golden brown, flipping them as needed for even cooking.
- Once cooked, transfer the fritters onto a plate or basket lined with paper towels to absorb any excess oil.
Serve and Enjoy
- Serve your delicious Kela Methi Na Bhajiya hot with ketchup or green mint-coriander chutney for dipping.