Methi ni Bhaaji na Pooda (Fenugreek Pancakes)
Happy Maha Shivratri to all Gujarati Food Made Easy fans!
Hope you are having a blessed day and wish you a fantastic year ahead! This week's recipe is for Fenugreek Pancakes, Gujarati style.
So, this is what it looks like and here is the recipe:
(makes 8 fenugreek pancakes - serves 2 people)
In Gujarat, they are also known as Methi ni Bhaaji na Pooda and they taste absolutely delicious! Methi ni bhaaji means fenugreek and pooda means pancakes. I remember eating them for as long as I have been around; from my childhood days in Zambia all the way right up to the present day and they have never failed to disappoint! :)
Ingredients:
I bunch of fresh, green fenugreek leaves (about 450 grams, washed thrice in water and finely chopped)
6 heaped, big tbsps wholewheat flour
3 heaped, big tbsps chickpea/chana flour
2 semi heaped, big tbsps rice flour
3 level, big tbsps sunflower oil
1 tsp fresh, ground, green chillies
1.5 level, big tbsps salt
1 tsp cumin-coriander powder (available from your local, Indian, grocery store)
0.25 tsp turmeric powder
1 pinch red chillies (powder)
2 heaped, big tbsps natural yogurt
1 big tbsp, freshly ground ginger
3/5 mug cold water
Method:
1. Place all the ingredients in a dish as listed in the order above and mix well to a smooth paste. See below:
2. Cover the dish and let the Fenugreek pancake batter stand for about half an hour.
3. Mix well again and heat a tawa plate on the hob until very hot.
4. Put a tablespoon of oil in the middle and heat. Cook the pancakes on a medium heat throughout the cooking process.
5. Put a big ladle full of batter in the middle of the hot tawa plate.
6. Evenly spread the batter with cold, wet hands until it is about 0.5cm thick.
7. Take some sunflower oil in a teaspoon and lightly, but evenly encircle the edges with the oil. Also, lightly sprinkle the top with a small amount of oil.
8. Once the pancake is cooked on one side (it will start to automatically become unstuck from the tawa), flip it over onto the other side with a flat, metal spatula (otherwise known as a tabetho in Gujarati) and cook on the other side as well. Keep flipping the pancake until it is cooked well on both sides. You can tell it's done when you see golden brown spots on both sides.
9. Remove the Fenugreek pancake from the hot tawa and serve with sweet, mango chutney.
NB These pancakes also taste great cold!
Give it a go and let me know if you liked the 'Methi ni Bhaaji na Pooda'!
‘Til next time… enjoy!
Bon appétit! xx
Hope you are having a blessed day and wish you a fantastic year ahead! This week's recipe is for Fenugreek Pancakes, Gujarati style.
So, this is what it looks like and here is the recipe:
Ingredients:
I bunch of fresh, green fenugreek leaves (about 450 grams, washed thrice in water and finely chopped)
6 heaped, big tbsps wholewheat flour
3 heaped, big tbsps chickpea/chana flour
2 semi heaped, big tbsps rice flour
3 level, big tbsps sunflower oil
1 tsp fresh, ground, green chillies
1.5 level, big tbsps salt
1 tsp cumin-coriander powder (available from your local, Indian, grocery store)
0.25 tsp turmeric powder
1 pinch red chillies (powder)
2 heaped, big tbsps natural yogurt
1 big tbsp, freshly ground ginger
3/5 mug cold water
Method:
1. Place all the ingredients in a dish as listed in the order above and mix well to a smooth paste. See below:
2. Cover the dish and let the Fenugreek pancake batter stand for about half an hour.
3. Mix well again and heat a tawa plate on the hob until very hot.
4. Put a tablespoon of oil in the middle and heat. Cook the pancakes on a medium heat throughout the cooking process.
5. Put a big ladle full of batter in the middle of the hot tawa plate.
6. Evenly spread the batter with cold, wet hands until it is about 0.5cm thick.
7. Take some sunflower oil in a teaspoon and lightly, but evenly encircle the edges with the oil. Also, lightly sprinkle the top with a small amount of oil.
8. Once the pancake is cooked on one side (it will start to automatically become unstuck from the tawa), flip it over onto the other side with a flat, metal spatula (otherwise known as a tabetho in Gujarati) and cook on the other side as well. Keep flipping the pancake until it is cooked well on both sides. You can tell it's done when you see golden brown spots on both sides.
9. Remove the Fenugreek pancake from the hot tawa and serve with sweet, mango chutney.
NB These pancakes also taste great cold!
Give it a go and let me know if you liked the 'Methi ni Bhaaji na Pooda'!
‘Til next time… enjoy!
Bon appétit! xx
What is a good substitute for a tawa plate? Cast iron pan?
ReplyDeleteYes :) a cast iron pan is perfect too :) xx
ReplyDelete