How to make Methi Kele Bhajia - A tasty and wonderful combination of bananas and fenugreek leaves.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Fenugreek Leaves, Ripe Bananas (पके हुए केले)

Cuisine : Gujarati

Course : Snacks and Starters

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 Methi Palak ke Pakode, Methi Cheela, Kasuri Methi Chicken Tikka. You can also find more Snacks and Starters recipes like Talela Bangda, Baked Chana Tikki, Cheesy Fried Mushrooms, Zucchini Fritters.

Methi Kele Bhajia Recipe Card

Methi Kele Bhajia

Prep Time : 31-40 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Mild

Ingredients for Methi Kele Bhajia Recipe

  • Fenugreek Leaves chopped 1/4 medium bunch

  • Ripe Bananas mashed 1

  • 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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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.