Keda Methi na Bhajiya

A family friend of mine makes these yummy banana and fenugreek bhajiyas. Everytime they make some they give me and my parents some and they are delicious. They are also called Khalva - and from my research it's because of the shape of bhajiyas that are formed. These are popular in Surat among the Patel community and they make these especially during weddings. I've only ever had them from my family friend and I was craving some so decided to give it a go and make some. I took them to my relatives and they enjoyed them so here is how I made them.

Ingredients:

2 medium sized ripe bananas

1/2 cup chopped fresh fenugreeks leaves. I used frozen (37g)

1/2 tsp red chilli powder

1/4 tsp turmeric powder

1/2 tsp dhana jeeru (coriander and cumin powder mix)

1 tsp green masala (green chilli ginger garlic paste)

Salt to taste

1 tsp oil

1 cup chana no lot/gram flour - 100g

1/4 tsp bicarbonate of soda

2 tbsp water

Oil for frying

Method

You want to first peel and mash your bananas using a fork or potato masher. You don't want to blend these as you want a rough mash for this recipe not a liquid banana mixture.

Once your ripe bananas are roughly mashed. Add in the fenugreek leaves, red chilli powder, turmeric powder, coriander cumin powder mix, green masala, salt and oil.

Gently fold the fenugreek leaves and spices into the banana mash without over mixing - to avoid making the banana mixture smooth. We still want those small chunks.

Once combined add in the chana no lot/gram flour and mix gently until all the flour has been absorbed by the banana mixture. You should not need to add any water but you can if you feel the need. Once mixed allow the banana bhajiya mixture to rest for at least 10 minutes.

While the batter rests or whenever you're going to fry them. Heat the oil on a medium to low heat.

After 10 minutes add in the bicarbonate of soda along with a little water and mix in one direction. The batter will become slightly airy and a little looser with the addition of the water.

It is now time to fry. Traditionally these bhajiyas have different shapes and are usually elongated. The batter is picked up and flicked into the oil by the help of the fingers. Because of this action and the slightly loose batter the shapes of the bhajiyas are all unique and elongated. However you can do as I have and just drop small blobs of the batter into the oil to fry.

Fry these on a medium to low heat until dark golden brown. Because of the banana in the batter the bhajiyas will brown dark and can brown quickly. Therefore fry these on a lower setting to avoid browning them too quick and having a raw a centre. Once dark golden, remove and drain.

Repeat the process with the rest of the batter and enjoy these slightly sweet, bitter and spicy keda methi na bhajiya. These are a perfect snack to have with a hot cup of chai. Enjoy!

#gujarati #bhajiya #banana