Methi Kela Na Bhajiya | How to make Fenugreek leaves & Banana Fritters or Khalwa
A very popular and tasty Gujarati snack called Mehti Kela na Bhajiya, Methi Pakora or also known as Khalwa. These tasty treats have a very rare combination of mildly bitter methi leaves (fenugreek leaves) and pleasantly sweet ripe bananas. These mouthwatering Methi Kela na Bhajiya are light and fluffy from the inside and have a very nice dark golden texture on the outside.
I have fond memories of these delicious bhajiya’s, growing up I use to watch my grandmother make them and wondered why? would anyone want to eats these. She would use the most ripe, spotty, blackish bananas possible, mash them up completely and then mix them into gram flour (besan), whole wheat flour, mild spices for flavoring and methi (fenugreek) mix it up and make a nice smooth batter and leave it a side. Then she would deep fry these “methi kela na bhajiya” and serve them hot with a nice cup of Masala chai (tea).
After tasting one of these bhajiyas …..I was hooked. They taste so scrumptiously delicious that I wasn’t able to stop myself on just one piece. Now I completely know why she was using those extremely ripe banana. This is also a great way to use up extremely ripe bananas.
With all this fresh methi growing in my garden, I thought this was one of those great reasons to make “methi kela na bhajiya”. Many people like to make pakoras, bhajiyas only when it’s the monsoon season. When it’s raining outside, you feel like enjoying yourself with freshly made pakora and a nice not cup of tea.
Well ! that’s not true at all in my household I like to indulge in any kind of food in any season. My husband has been asking me to make these for a while now, so I had decided to surprise him by making these delicious methi kela na bhajiya for him. I had actually kept some bananas aside and let them completely ripen up so I could make them this weekend.
In a mixing bowl add the gram flour and the wheat flour. Add in all dry ingredients red chili powder, turmeric powder, sugar, salt to taste, asafetida, green chili paste and oil. Then add in chopped fenugreek leaves (methi), and the mashed ripe banana.
Mix all the ingredients together to form soft and smooth thick batter. Use water as required while mixing the batter.
Once the batter is mixed and ready at the desired consistency, keep it aside covered for at least 1 hour.
Deep Frying Methi Kela Bhajiya
Heat oil on high heat for deep frying Methi Kela Bhajiya, once oil is hot (not bumbling hot) drop small dollops of the prepared batter into the oil and fry. The oil can now be reduced to a medium. Place about 5-6 small dollops at a time.
Fry the till they puff up and turn golden brown in color. Keep flipping around. Remove onto a plate covered with paper towel to remove the excess oil.
For best results mix batter with hands. Heat of the hands helps with the fluffiness of the bhajiyas.
If you like you can add more or ripe banana. The more ripe bananas the better it taste.