Methi (fenugreek) Ke Kababs

Methi leaves or fenugreek leaves is the most commonly used green leafy vegetable in India. It has its own aroma, bitter in taste which enhances the flavor when added in any Indian cuisine. Methi (fenugreek) can be used as fresh leaves or dried leaves while cooking.

Methi leaves have its own nutritional values these are rich in fiber and have high amounts of vitamins and minerals. It is also very beneficial to treat diabetes, constipation and even in kidney ailments.  

There are few forms wherein you can consume methi such as methi seeds, methi powder, fresh methi leaves or dried methi leaves.

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Today I will be sharing a very healthy and tasty recipe, ‘Methi ke Kababs’ which I learned from my grandmother.

 Ingredients

  • Fresh Methi (fenugreek) leaves – 1cup
  • Boiled potato – 2meduim size
  • Rice flour – 1cup
  • Besan (gram/chickpea) flour – 1cup
  • Rawa barik (semolina) – 1/3 cup
  • Green chilli crushed – 1tsp
  • Sugar – 1tsp
  • Lemon – ½ half
  • Oil – 3tsp 
  • Salt – as per taste

 

For shallow fry

  • Oil – as required
  • Barik Rawa(semolina) – 1cup (for coating)

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Rice flour and rawa is used to make it crispy, gram flour gives a nice binding to the kababs. All these three ingredients get along nicely when combined with spices. 

 

STEPS

First, we need to prepare a dough to make kababs

  1. Take fresh methi leaves, clean and cut/chop it roughly. In a big mixing bowl put all these methi leaves.

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2. Now squeeze the half lemon into it, add sugar and salt it

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3. Then add all remaining ingredients one by one i.e. rice flour, gram flour, rawa, crushed green chili & lastly smashed boiled potato into it.

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4. In a kadai add 3tsp of oil and heat it. Once heated add it to ingredients in the bowl. (you can add oil without heating also).

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5. Mix it nicely and add water as required because methi leaves, potato tends to be watery and sticky. Knead the dough to make it smooth and soft.

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So, the dough is ready and now we need to take a kadai or pan to shallow fry it.

For shallow frying

  1. First, take 1cup of rawa to it add a little salt and red chilli powder(paprika) mix it well in a plate.

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2. On a stove place, kadai or pan put oil as required to shallow fry. Let the oil heat.

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3. Divide the mixture/dough into small or medium size firm kababs.

4. Take pieces of kababs and coat it nicely into rawa and place it gently into kadai and fry them.

5. Fry these kababs until they become golden brown from all over. Just flip it gently for a couple of times, so that it’s cooked properly and crispy.

 

  • Once done they are ready to serve with any of your favorite dip (sauce, chutney, curd).
  • These kababs can be served hot/warm/cold any form. It will give you the same taste but I prefer a little warm & my husband also likes it when served warm.

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Note: As we all know or mentioned in the above line, methi has its own unique bitter flavor. So this snack item has a different yet nice taste. 

 

Disclaimer: The content of this blog is solely my views of a place and food. This is not to offend any class, religion, ethnicity or nation. My views can change from time to time based on my latest experience. I am an independent owner of this site and the views expressed in this are my own. All photographs are owned by me.

Till Then, 

Stay Happy and Healthy!!!

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