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Methi besan bhaji
Methi pithla bhaji (मेथी बेसन भाजी): fresh fenugreek cooked dry with roasted gram flour into a crumbly sabzi
Farmers in Vidarbha and households in Jodhpur both make a version of this: chopped methi leaves cooked down and then dusted with roasted besan until the whole pan turns into dry, savoury crumbs that cling to a chapati. Because it has almost no moisture, it is one of the best sabzis for a long journey or a hot day's dabba. The mistake is adding raw gram flour straight to the leaves, which leaves a pasty, raw taste. Roast the besan dry until it smells like biscuits first. Chef's tip: sprinkle a few drops of water over the crumbs and cover for a minute at the end, so they soften just enough without turning into a paste.
- Total time
- 25 min
- Difficulty
- easy
- Serves
- 3
Ingredients
- 7 oz fresh fenugreek (methi) leavespicked, washed and chopped
- 5 tbsp gram flour (besan)
- 2 tbsp sunflower or mustard oil
- ½ tsp black mustard seeds
- ½ tsp cumin seeds
- 4 cloves garliccrushed
- 2 green chillieschopped
- ¼ tsp ground turmeric
- ½ tsp red chilli powder
- ¾ tsp salt
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Method
0/6 doneStep 1: Roast 5 tbsp gram flour (besan) in a dry pan over a medium-low heat, stirring constantly, for 4–5 minutes until it is a shade darker and smells nutty. Tip into a bowl.
5 minStep 2: Heat 2 tbsp sunflower or mustard oil in the pan over a medium heat. Add ½ tsp black mustard seeds and ½ tsp cumin seeds and let them crackle, then add 4 cloves garlic and 2 green chillies and stir for 1 minute.
1 minStep 3: Add 7 oz fresh fenugreek (methi) leaves, ¼ tsp ground turmeric and ¾ tsp salt and stir-fry for 4 minutes until the leaves wilt and the liquid evaporates.
4 minStep 4: Lower the heat, add ½ tsp red chilli powder and sprinkle in the roasted besan a spoonful at a time, stirring so it coats the leaves in crumbs.
2 minStep 5: Sprinkle 2 tablespoons of water over the top, cover and steam on the lowest heat for 2 minutes, then uncover and stir until dry and crumbly.
3 minStep 6: Cool before packing with chapatis, thepla or bhakri.
Nutrition per serving
- Calories
- 170 kcal
- Protein
- 7 g
- Carbs
- 15 g
- Fat
- 9 g
- Fibre
- 4 g
Nutrition values are estimates.
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Good to know
- How long does methi besan bhaji take?
- About 25 minutes in total: 10 minutes to prepare and 15 minutes to cook.
- How many people does it serve?
- 3 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of black mustard seeds?
- Cumin seeds, same amount (different flavour, same crackle).
- What can I use instead of cumin seeds?
- Ground cumin, three quarters of the amount (add it with the other ground spices, not to hot oil first).
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