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Kela Methi Na Bhajiya, Khalwa Recipe

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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 flavour in kela methi na bhajiya.

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

If you like fried food then do try –

khalwa, kela methi bhajiya

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kela aur methi ka pakoda
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5 from 2 votes

Khalwa ,Kela Methi Na Bhajiya

Crisp fritters made with ripe banana and fresh fenugreek leaves
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Breakfast, snacks/starters
Cuisine: Gujarati Cuisine
Keyword: kELA BHAJIYA, KELA METHI BHAJIYA, Methi bhajiya

Ingredients

  • 1.5 Banana Ripe and mashed
  • 2 cup Fresh Fenugreek / Hari Methi chopped
  • 2.5 tbsp Whole Wheat Flour / Atta
  • 1.5 cup Gram flour / Besan
  • 1.5 tsp Green Chillies / Hari Mirch chopped
  • 2 tsp Coriander Seeds / Sabut Dhaniya crushed
  • 1 tsp Peppercorns / Sabut Kali Mirch crushed
  • 2 tsp Red Chilli powder / Laal mirch powder
  • 1/4 tsp Turmeric Powder / Haldi Powder
  • 1/4 tsp Asafoetida / Hing powder
  • 1/2 tsp Carom Seeds / Ajwain
  • Pinch of Baking Soda
  • 1.5 tsp Ginger / Adrak grated
  • To taste Salt / Namak
  • To deep fry Cooking Oil

Instructions

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

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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