Methi Ke Pakode | Methi Na Gota | How to make Methi Bhajiya | How to Make Methi Bhaji | Jain Recipes

gram flour

🥗Healthier: chickpea flour

💰Cheaper: all-purpose flour

Chickpea flour is more nutritious, while all-purpose flour is more affordable.

rice flour

🥗Healthier: quinoa flour

💰Cheaper: cornstarch

Quinoa flour adds protein, while cornstarch is a budget-friendly thickener.

Wash and chop fenugreek leaves finely.

In a mixing bowl, combine gram flour, salt, black pepper, carom seeds, asafoetida, and chopped fenugreek.

Add green chili paste, chopped green chili, and chopped coriander leaves to the mixture.

Mix well to form a thick batter, adding water as needed and ENO for fluffiness.

Add lemon juice to the batter.

Heat oil in a deep frying pan over medium heat.

Once the oil is hot, drop spoonfuls of the batter into the oil.

Fry until golden brown, about 4-5 minutes, turning occasionally.

Remove bhajiyas with a slotted spoon and drain on paper towels.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens