Menthya Bajji
Veg
Vegan
A deep-fried fritter made using fenugreek leaves, offering a distinct bitter and savory taste, perfect as a tea-time snack.
Cuisines
Mysore
Best for
Snacks
Recipe
Prep: 15 min
Cook: 20 min
Total: 35 min
2-3 servings
Ingredients
| 1 cup | fenugreek leaves (menthya soppu) |
| 1 cup | gram flour (besan) |
| 2 tablespoons | rice flour |
| 1 teaspoon | red chili powder |
| 0.5 teaspoon | turmeric powder |
| 0.5 teaspoon | asafoetida (hing) |
| 1 teaspoon | cumin seeds |
| 1 teaspoon | salt |
| 1 cup | water |
| — | oil for deep frying |
Instructions
- 1 Wash the fenugreek leaves thoroughly and chop them finely.
- 2 In a mixing bowl, combine gram flour, rice flour, red chili powder, turmeric powder, asafoetida, cumin seeds, and salt.
- 3 Add the chopped fenugreek leaves to the dry mixture and mix well.
- 4 Gradually add water to the mixture, stirring continuously to form a thick batter.
- 5 Heat oil in a deep frying pan over medium heat.
- 6 Once the oil is hot, drop spoonfuls of the batter into the oil.
- 7 Fry the bajjis until they are golden brown and crisp, turning occasionally.
- 8 Remove the bajjis from the oil and drain them on paper towels to remove excess oil.
- 9 Serve hot with coconut chutney or tomato ketchup.
Tips
Ensure the oil is hot enough before frying to make the bajjis crispy.