This is a famous snacks from Gujrati cuisine,mostly served at tea time with masala tea.
This dish is made with ripe sweet bananas and fresh fenugreek leaves,hence the taste of this dish is a combination of mild sweetness,spiciness and bitterness.These bhajiyas are soft on the inside and crispy on the outside.
A must try during this chilled weather.
2 Ripe Kela (Bananas),fully ripe.
1/2 cup Methi Leaves (Fenugreek Leaves) , washed and finely chopped.
1/2 cup Besan.
2 tbsp Aata.( Wheat Flour)
1 tspn Dhana Jeera Powder.
1 tspn Red Chilli Powder.
1/4 tspn Black Pepper Powder.
1/4 tspn Haldi Powder.
1 tsp Sugar.
Pinch of Asafoetida.
Pinch of cooking Soda.
Salt to taste
Oil for frying.
In a large mixing bowl, add all dry ingredients.
To this add mashed bananas and chopped methi leaves
Now add water little by little and mix to make a smooth thick batter. Let the mixture rest for about 10 mins.
In a kadhai heat oil on a medium flame. Mix the batter well again and drop small dollops of batter into oil. Keep flipping the bhajiyas around in the oil and fry until it turns golden on all sides.
Remove on an absorbant paper.Serve hot withmasala tea and Pudina chutney.
Tip:To avoid frying same batter can be used in appe patra(paniyaram pan.)