Methi Bhajiya/Fritters

Methi Bhajiya/Fritters

Hey guys! The recipe I am posting today is a perfect recipe for the winters. The piping hot fritters/bhajiya are made using fresh fenugreek and onions and the spices used are ground. It is spicy and soft from center and outside. It is not crispy but a soft ball of taste. Have it hot with tea and some garlic chutney. The ingredients used are very simple and the process is so simple. It makes a perfect evening snack. So lets get cooking..


Fresh methi/fenugreek leaves (washed and roughly chopped) – 2 cups

Onions (finely chopped) – 1/2 cup

Fresh coriander leaves (finely chopped) – 1/4 cup

Black Pepper (semi crushed) – 1 tbsp

Whole Coriander Seeds (semi crushed) – 1 tbsp

Green chilly (finely chopped) – 1 tbsp

Ginger (grated) – 1 tsp

Garlic paste – 1 tbsp

Amchur powder – 1 tsp

Soda bi carb – 1/4 tsp

Gram flour/Besan – 1 cup

Rice flour – 2 tbsp

Salt as per taste

Oil for frying

Water for making batter (approx 1 and 1/2 cups)


1) In a bowl take the fenugreek, onions, coriander leaves, besan, rice flour, black pepper, coriander seeds, green chilly, ginger, garlic and amchur. Mix it all well. Add the water slowly till it forms into a slightly runny batter. Make this batter little runny to get the soft texture of the fritters. Once all is mixed add the soda bi carb.

2) In a pan take the oil and let it become hot. Keep the flame on medium. Now drop the batter in the oil using a spoon. Let it cook till golden brown.

3) Serve hot with garlic chutney.

This blog post is part of the blog challenge ‘Blogaberry Dazzle’ hosted by Cindy D’Silva and Noor Anand Chawla, and happily SPONSORED BY RRE Studios and SHOWCASE Events.

56 responses to “Methi Bhajiya/Fritters”

  1. I really want to have that plate of bhajiya. Methi bhajia is winters is a treat along with fresh chutney. I also add rice flour to the batter. It gives nice crunch and texture.


  2. I love anything with methi. These methi pakoras must be really tasty. I am going to try these, Shail. Dont the pakoras turn out hard? You added rice flour..that makes them crisp, isnt it?


    • No they don’t turn out hard at all. The batter has to be bit loose it becomes like a goli baji soft from inside and little crispy from the outside. Try them you will love it.

      Liked by 1 person

  3. your recipe remind me gujrati recipe “Methi na gota”, my in laws belongs to Gujrat and my mother in law used to make methi na gota during winter a lot. indeed a mouth watering recipe.


  4. These bhajiya look so tempting! Winters is the best time for all the greens and methi is a favorite. We love the pakoris and bhajiyas and I will try your recipe soon.


  5. I love methi bhajiyas and this recipe is super yummy… I prefer them during winter and also during monsoon season..


  6. I love bhajia or bajjis as we call them in the south. Usually we make with stuffing of raw bananas or onions or the big light green chillis. I have tried with palak too which i liked. This sounds yummy too with methi….usually I have some left over after making methi roti. Will be sure to try it for a chai session with friends. Thanks for the recipe Sahil!


  7. Pakodas or bhajiyas are common in winters especially nowadays when it’s cloudy too. I often prepare methi and pyazz pakoras. I love the crispy methi pakodas. BTW why soda? May I know the secret😊


  8. So sorry Shail….I read it right and thought what a unique name it was. Don’t know if I still went ahead & typed it wrong or was it auto corrected 🙂 Will make sure to double-check it going forward!


  9. I made all kinds of bhajia but methi onion I have never tried. I always make methi paratha in winters but never thought of making fritters. I will try this one for sure.


  10. What a delicious post (just kidding!). I loved the methi bhajiya pictures. They are mouth-watering and so tempting. I am definitely trying your recipe for my evening chai.


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