Banana Methi Fritters/ Kela Methi Bhajiya

Banana methi fritters which is called as ‘Kela Methi Bhajiya’ is a popular Gujarati snack served as a snack along with tea. It can also be served for breakfast.

An unusual combination of two healthy ingredients- banana and fenugreek leaves ( methi leaves) makes this snack very nutritious which gives sweet, bitter and spicy taste at the same time.

To bind everything, we are using gram flour ( besan) and wheat flour. This snack is soft inside and crispy outside. The spices added to it gives a very good spicy taste. The best is I liked the addition of grated ginger which worked well with the combination.

These fritters can be deep fried or can be poured in kuzhipaniyaram chatti too. 1 tablespoon of jaggery or sugar can be added or it can be skipped too. I made it both the ways!! There is not much taste difference as banana carries the sweetness. Use ripe bananas for good taste.

Best recipe for snack with healthy ingredients and one snack to bring different types of taste together is this Banana methi fritters.

Let’s check the recipe now❤


1 cup= 200 ml.

  • Ripe banana- 2 large ( or 3 medium)
  • Fenugreek leaves/ methi leaves- 1/2 cup
  • Gram flour/ Besan- 3/4th cup
  • Wheat flour- 3 tbsp
  • Cumin seeds- 1 tsp
  • Grated ginger- 1 tsp
  • Red chilli powder- 1 tsp
  • Pepper powder- 1/2 tsp
  • Asafoedita powder- a pinch
  • Baking soda- generous pinch
  • Turmeric powder- 1/4th tsp
  • Jaggery/Sugar- 1 tbsp
  • Salt- as needed.


Except banana and methi leaves, add all the ingredients in a bowl.
Mix it together.
Add the ripe bananas and methi leaves. Mix everything together with hand.

Now add water little by little to make it a smooth thick batter.
Batter is ready. You can rest it for an hour or pour it once the oil is hot enough. I made it both the ways. The one soaked for an hour, had good taste.
Heat oil in a pan. Take a small portion of the batter.
Keeping the flame in medium, drop the small portion of batter little by little and fry it golden brown both the sides till it is cooked completely and turns crisp.
You can filter it out in a kitchen towel/tissue paper once done.
If using kuzhipaniyaram chatti, grease it well with oil on all the corners. Keep the flame in medium. Pour the batter little by little in each mould.
Once it is cooked one side, use a skewer or a spoon and to flip it the other side. Let it get cooked the other side too.
Filter the excess oil in a kitchen towel/tissue paper.
One set I made after soaking the batter for an hour in kuzhipaniyaram chatti.
One set which I poured once the oil was hot enough. In this set, I didn’t add 1 tbsp of jaggery/sugar too. The bananas I used were very sweet and it could balance the taste.


  • Don’t skip the grated ginger. It adds good taste and flavor to it.
  • Use ripe bananas for good taste.
  • Fresh methi leaves (fenugreek leaves) can be used for good taste. Since I didn’t have it, I used the dried one’s.