Khalwa ,Kela Methi Na Bhajiya

Crisp fritters made with ripe banana and fresh fenugreek leaves

Khalwa /banana and methi pakoda is an specialty from the state of Gujarat.it have a unusual combination of sweet banana and bitter methi. A nice recipe to use your leftover or overripe bananas.

When I first heard about this I was very hesitant to taste it but when i taste it i liked the blend of flavors in it. It have a slightly bitter sweet taste from banana and methi .The addition of dried coriander seeds and pepper corns gives a crunch and balance the flavor in kela methi na bhajiya.

If you like fried food then do try – Batata vada , Bean sprout rolls, Masala Mathri , Aloo ki khasta kachori , Gujarati popular Papdi Gathiya etc

The fritters are nice ,fluffy and soft and have a nice golden color due to addition of bananas.Serve khalwa with mint chutney ,few fried green chilies and a cup of tea !

Khalwa ,Kela Methi Na Bhajiya Crisp fritters made with ripe banana and fresh fenugreek leaves

• CourseBreakfast, snacks/starters
• CuisineGujarati Cuisine

Prep Time

10min

Cook Time

15min

Prep Time 10min

Cook Time 15min

Ingredients

• 1.5 Ripe banana,mashed
• 2cup Fresh Fenugreek / Hari Methichopped
• 2.5tbsp Wheat Flour / Atta
• 1.5cup Gram flour / Besan
• 1.5tsp Green Chillies / Hari Mirchchopped
• 2tsp Coriander Seeds / Sabut Dhaniyacrushed
• 1tsp Peppercorns / Sabut Kali Mirchcrushed
• 2tsp Red Chilli powder / Laal mirch powder
• 1/4tsp Turmeric Powder / Haldi Powder
• 1/4tsp Asafoetida / Hing powder
• 1/2tsp Carom Seeds / Ajwain
• Pinchof Baking Soda
• 1.5tsp Ginger / Adrakgrated
• salt to taste
• Todeep fry Cooking Oil

Instructions

1. Wash fresh fenugreek /methi and discard the hard stems.
2. Chop the leaves finely and keep aside.
3. In a mixing bowl add gram flour,wheat flour and all the spice and mix
4. Now add mashed banana, fenugreek leaves ,baking soda and 2 tbsp of hot oil and mix
5. Add little water if needed and make a medium soft batter
6. Cover the batter and keep aside to rest for about 1-2 hours.
7. Heat enough oil in a deep broad pan to deep fry
8. When oil become hot then drop small fritters from the batter in the oil
9. Dont crowd the pan ,make few only else they will stick together and not puff properly
10. When become golden then flip the side and cook on medium heat
11. When become golden from both sides then drain on a paper napkin.
12. Serve hot .

Recipe Notes

serving suggestions- serve with mint chutney  ,sweet chili chutney or any tangy dip

Note-Instead of wheat flour you can also add semolina/sooji

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