Methi Chi Patal Bhaji recipe - How to make Methi Chi Patal Bhaji
Method- Combine the raw peanuts and enough warm water for 15 minutes. Drain and keep aside.
- Combine the besan and 1½ cups of water in a deep bowl, mix well and keep aside.
- Heat the oil in a deep non-stick kadhai and add the mustard seeds.
- When the seeds crackle, add the cumin seeds, asafoetida and sauté on a medium flame for a few seconds.
- Add the fenugreek leaves, turmeric powder and chilli powder, mix well and cover and cook on a medium flame for 3 to 4 minutes, while stirring occasionally.
- Add the peanuts, besan-water mixture, sugar and salt, mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally. Add the coriander, mix well and keep aside.
- For the tempering, heat the oil in a small non-stick pan, add the coconut and sauté on a medium flame for 1 minute.
- Add the garlic and sauté on a medium flame for 1 minute.
- Add the tempering over the patal bhaji and cover with a lid and keep aside for 1 minute.
- Mix well and serve immediately.
Nutrient values (Abbrv) per serving
Energy | 205 cal |
Protein | 4.1 g |
Carbohydrates | 12.9 g |
Fiber | 3.8 g |
Fat | 15.3 g |
Cholesterol | 0 mg |
Sodium | 22.6 mg |