Methi Kele Bhajia Recipe - A tasty and wonderful combination of bananas and fenugreek leaves.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Fenugreek leaves (methi)(मेथी), Ripe banana(पका हुआ केला)

Cuisine : Gujarati

Course : Snack

Methi Kele Bhajia

Gujarat has long stretches of unspoilt coastline and an endless supply of fish and shell fish. But strict Jainism in the past and orthodox Hinduism today has encouraged widespread vegetarianism.  The Gujarati cuisine is not heavily spiced but slightly sweeter than the cuisines of the neighbouring states.
Gujarati food is distinctively vegetarian with about 65% of its population shunning the meat.  The remaining 35% of the state’s population consists of Bohra Muslims and Parsis. Bohra Muslims are the followers of Abdullah who were Hindus who adopted Muslim religion.  The Parsi cuisine on the other hand is a blend of western influences.

For more recipes related to Methi Kele Bhajia checkout Cheeley (Poode) , Methi Palak ke Pakode . You can also find more Snack recipes like Paneer Brochettes, Murgh Ke Wade, Bombay Sandwich, Chocolate Cinnamon Cookies. Or try out these recipes from Gujarati Cuisine like Baby Potatoes In Spicy Yogurt Gravy, Dahi Ka Achar , Ragda Pattice, Mushroom Soywadi Masala.

Methi Kele Bhajia Recipe - How to make Methi Kele Bhajia


Prep Time : 31-40 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Easy


  • Fenugreek leaves (methi) chopped1/4 medium bunch

  • Ripe banana mashed1

  • Green chillies chopped 2

  • Fresh coriander leaves chopped 1 tablespoon

  • Cumin powder 1 teaspoon

  • Turmeric powder 1/4 teaspoon

  • Red chilli powder 1/2 teaspoon

  • Salt to taste

  • Sugar 2 teaspoons

  • Gram flour (besan) 1 cup

  • Whole wheat flour (atta) (coarse) 1/2 cup

  • Soda bicarbonate a pinch

  • Oil 2 tablespoons


Step 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.

Step 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.

Step 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.

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