Methi Bhajiya recipe
Enjoy this delicious, soft, and flavorful Methi Bhajiya for a satisfying snack.
Ingredients
- 2 cups Besan Gram Flour
- ⅓ cup Bombay Rava Semolina
- 150 grams Fresh Fenugreek Leaves Methi, chopped
- 50 grams Fresh Coriander Leaves chopped
- 5-6 Green Chilies finely chopped
- Water As required for batter consistency
- 1 tbsp Sugar Optional
- 8 Black Peppercorns crushed
- 8 Coriander Seeds crushed
- Salt To taste
- ½ tsp Asafoetida Hing
- ½ tsp Baking Soda
- 1 tbsp Lemon Juice
- Hot Oil: 1 tbsp for mixing
- Oil: For deep frying
Instructions
Step 1: Prepare the Batter
- In a large mixing bowl, combine besan, Bombay rava, chopped methi leaves, coriander leaves, and green chilies.2 cups Besan, ⅓ cup Bombay Rava, 150 grams Fresh Fenugreek Leaves, 50 grams Fresh Coriander Leaves, 5-6 Green Chilies
- Gradually add water and mix to form a smooth, thick batter.Water
- Let the batter rest for 1 hour to allow the flavors to meld.
Step 2: Spice It Up
- After resting, add sugar (add if you like little sweetness, many avoid it), crushed black pepper, crushed coriander seeds, and salt to the batter. Mix well.8 Black Peppercorns, 8 Coriander Seeds, Salt, 1 tbsp Sugar
Step 3: Heat Oil and Prepare for Frying
- Heat oil in a deep pan or kadhai for frying.Oil: For deep frying
Step 4: Final Touches
- Before frying, mix asafoetida (hing) into the batter.½ tsp Asafoetida
- Using your hands, mix the batter vigorously for 3–4 minutes to incorporate air.
- Add baking soda, then immediately pour lemon juice over it. The reaction will create bubbles, making the batter light and airy.½ tsp Baking Soda, 1 tbsp Lemon Juice
- Pour 1 tbsp hot oil into the batter and mix thoroughly.Hot Oil: 1 tbsp
Step 5: Fry the Bhajiya
- Once the oil is hot, take small portions of the batter and carefully drop them into the oil.
- Fry on medium heat until the methi fulwadi turn light brown.
- Remove with a slotted spoon and drain excess oil on paper towels.