Tuesday, November 26, 2013



 Fenugreek leaves or methi as it is popularly known in India has an aromatic flavour and is used in a variety of dishes both in the form of fresh leaves or in a dry form (kasoori methi). It is known to have many health benefits as well.

I have adapted this recipe from my friend, Asha Satish Philar, author of The Konkani Saraswat Cookbook. She has earlier contributed a guest post here.

I made this dish of fenugreek (methi) leaves as a tea time snack. Like most of the dishes I make, this one too was shallow fried and not deep fried. The methi leaves and the onions give off a nice aroma  to the dish.

It was delicious served with tomato ketchup.

  • Fenugreek ( methi) leaves, 2 cups
  • Bengal Gram Flour (Besan), 1 cup
  • Onions, small sized, 2
  • Chilli powder, 1 tspo, or as per taste
  • Turmeric powder, 1/4 tsp
  • Asafoetida, (Hing), a large pinch
  • Salt, to taste
  • Jaggery (Gud), 1 tsp, or to taste
  • Oil, (for shallow frying)


Wash the fenugreek leaves thoroughly in several changes of water and chop them fine
Make a firm dough with all the above ingredients ( except oil of course)
Divide the kneaded dough into equal portions.
Shape each of them into rolls
Steam the rolls in a steamer for about 15-20 minutes.
They will look like the picture below after steaming.

Wait for them to cool, then shallow fry them on a tawa
Flip them after one side is over and roast them till they are done on both sides
Serve hot with ketchup or chutney of your choice.

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