Chana dal Methi banana pakoda

Name: Chana dal Methi banana pakoda
Total time: 1800 s
Yield: 4 to 5 people
Cuisine: Indian
Ingredients: 2 cup chana Dal; 2 ripe banana; 2 cup chopped methi (fenugreek)leaves; 1/2 teaspoon red chilli powder; 1/2 spoon turmeric powder; Pinch asafoetida; To taste Salt; 2 spoon sugar; 2 spoons oil; 2 spoon green chilli ginger and garlic paste; Pinch baking soda; As needed Oil for deep frying pakora; as needed Chutney & chilli for serving

Bansi Kotecha @cook_18005888

Surat

#Dals Banana Fenugreek Fritters is a wedding specialty 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.

Bansi Kotecha @cook_18005888

Saved

Ingredients

25 to 30 minute

4 to 5 people

2 cupchana Dal
2ripe banana
2 cupchopped methi (fenugreek)leaves
1/2 teaspoonred chilli powder
1/2 spoonturmeric powder
Pinch asafoetida
To tasteSalt
2 spoonsugar
2 spoonsoil
2 spoongreen chilli ginger and garlic paste
Pinchbaking soda
As neededOil for deep frying pakora
as neededChutney & chilli for serving

Saved

Steps

25 to 30 minute

1

First, at slow gas roast the chana daal till it's colour changes to light pink and we smell a good aroma. After it cools down coarsely grind it in a mixie jar.
2

In a mixing bowl add the grind chanadal. Add in all dry ingredients red chilli powder, turmeric powder, sugar, salt to taste, asafetida, green chilli, ginger & garlic paste, baking soda and oil. Then add in chopped fenugreek leaves (methi), and ripe banana.
3

Mix all the ingredients together to form soft, smooth and 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 10 -15 min. or can be made immediately as well. But resting the batter will give better result.
4

Heat the oil at high temperature 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.
5

Fry the till they puff up and turn golden brown in colour. Keep flipping around. Remove onto a plate covered with paper towel to remove the excess oil.
Serve it Hot with chutney & Chilli!!