Banana Fenugreek Fritters is a wedding specialty where I grew up in Gujarat. A very popular and tasty Gujarati snack called Mehti Kela na Bhajiya, Methi Pakora or also known as Khalwa. These tasty treats have a very rare combination of mildly bitter methi leaves (fenugreek leaves) and pleasantly sweet ripe bananas. These mouthwatering Methi Kela na Bhajiya are light and fluffy from the inside and have a very nice dark golden texture on the outside.Next time, when you have some overripe banana try this recipe. Overripe banana shouldn’t go wasted as it is said that as a banana ripens and turns yellow, its levels of antioxidants increases. In full ripe bananas with dark spots on skin, the starch content changes to simple sugars that are easier to digest.
Once a banana becomes too brown for regular eating, it doesn’t mean it should be thrown in the trash. An overripe banana has so many culinary uses! And I simply love to prepare many other recipes in my kitchen.
With all this fresh methi growing in my garden, I thought this was one of those great reasons to make “methi kela na bhajiya”. Many people like to make pakoras, bhajiyas only when it’s the monsoon season. When it’s raining outside, you feel like enjoying yourself with freshly made pakora and a nice not cup of tea.
Growing Fenugreek is fun and you can watch me growing here. Or watch video below.
This recipe is vegan and can be made gluten free by omitting wheat flour from this recipe.
Below is the video instructions for making Kela Mehti Bhajiya Khalwa or Pakora.
- 2 Medium mashed - Ripe banana
- 1 Cup – Methi Fenugreek leaves chopped finely (finely chop, wash thoroughly)
- 1 to 1 +1⁄2 Cup - Gram flour besan
- 2 Tbsp. – Whole wheat flour atta
- 1 ⁄2 tsp. - Green chili paste optional
- 1 Tbsp. - Red chili powder –adjust to taste
- 1 tsp Kali Mirch Black pepper
- 1 tbsp Coriander Seeds split or whole
- 1 ⁄4 Tsp. - Turmeric powder haldi
- 1 Tbsp. – Sugar- As required
- Salt to taste
- 2-3 Tbsp. – Oil
- Pinch - Asafetida Hing if available
- 1 ⁄4 Cup - Water Adjust water to make the dough or batter kind
- Oil for deep frying
- In a mixing bowl add the gram flour and the wheat flour. Add in all dry ingredients red chili powder, turmeric powder, black pepper, coriander seeds, ginger, sugar, salt to taste, asafetida, green chili paste and oil. Then add in chopped fenugreek leaves (methi), and the mashed ripe banana.
- Mix all the ingredients together to form soft and smooth thick batter. Use water as required while mixing the batter.
- Once the batter is mixed and ready at the desired consistency, keep it aside covered for at least 1 hour or can be made immediately as well. But resting the batter will give better result.
- Heat oil on high heat for deep frying Methi Kela Bhajiya, once oil is hot (not bumbling hot) drop small dollops of the prepared batter into the oil and fry. The oil can now be reduced to a medium. Place about 5-6 small dollops at a time.
- Fry the till they puff up and turn golden brown in color. Keep flipping around. Remove onto a plate covered with paper towel to remove the excess oil.
- Serve Hot
For best results mix batter with hands. Heat of the hands helps with the fluffiness of the bhajiyas. If you like you can add more or ripe banana. The more ripe bananas the better it taste.