How to make Methi ke Kabab -

Dried fenugreek leaves mixed with split Bengal gram make delicious kabab.

Sanjeev Kapoor

This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.

Main Ingredients : Split Bengal Gram, Fried Fenugreek Leaves

Cuisine : Indian

Course : Snacks and Starters

For more recipes related to Methi ke Kabab checkout Dal Kabab, Chana Puri, Ambe Dal, Masala Vadai . You can also find more Snacks and Starters recipes like Chicken Satay chicken omlete Dahi Papdi Chaat Banana Chips - SK Khazana

Methi ke Kabab

Methi ke Kabab Recipe Card


History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

Prep Time : 26-30 minutes

Cook time : 1-1.30 hour

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Methi ke Kabab Recipe

  • Split Bengal Gram soaked 1 cup

  • Fried Fenugreek Leaves 4 teaspoons

  • Turmeric powder 1/4 teaspoon

  • Salt to taste

  • Green chilli 1

  • Spinach blanched 1 medium bunch

  • Cumin powder 1 teaspoon

  • Khoya / mawa 1/2 cup

  • Oil 4 tablespoons

  • A few thin strips of ginger for garnishing

  • Schezwan chutney for serving


Step 1

Heat Bengal gram with ½ cup water in a deep non-stick pan. Add turmeric powder and salt and cook for 20 minutes.

Step 2

Roughly chop green chilli and spinach, put them in a mixer jar and grind to a paste.

Step 3

Strain Bengal gram, cool and grind with spinach mixture to a coarse paste. Transfer into a bowl.

Step 4

Add cumin powder, dried fenugreek leaves and khoya and mash.

Step 5

Heat oil in a non-stick pan.

Step 6

Shape spoonsful of the mixture into balls and flatten them into kababs.

Step 7

Place them in the pan and shallow-fry, turning sides, till crisp on both sides. Drain on absorbent paper.

Step 8

Arrange them on a serving plate and serve hot garnished with ginger strips and with Scehzwan chutney.

website of the year 2013
website of the year 2014
website of the year 2016
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.