Methi chi patal bhaji is a typical Maharashtrian curry preparation in which cooked methi leaves are combined with besan (gram flour) along with basic minimal spices which is then tempered with mustard or cumin seeds.
Methi in English means Fenugreek and besan means gram flour.
Methi chi patal bhaji is a simple, healthy, vegan, diabetic friendly & gluten-free dish which is served with chapati, bhakri, phulka or plain rice.
Methi is staple in our house. Be it be methi thepla, aloo methi, methi chi partun bhaji (ie stir fried methi with onion & garlic), methi muthiya, methi pakoda, we love to make use of this aromatic vegetable each week without fail.
During winters when their is abundance of fresh methi leaves in the market, preparing a bowl full of methi chi patal bhaji and serving along with hot plain rice is a bliss! Also especially in winters we have this patal bhaji with bajra bhakri.
Bhakri is a flat round bread often used in Maharashtrian, Goan and Gujrati Cuisine. Bhakri is made out of millets such as jowar, bajra, nachni, and is a staple food in rural areas of Maharashtra. Bhakri is often accompanied with vegetables and thecha (dry spicy coarse paste of green chilles and garlic).
You can have this patal bhaji with jowar bhakri, nachni bhakri or bajra bhakri. It taste delicious! This is a diabetic friendly dish made using fresh methi leaves which goes well with any bharki.
Methi (fenugreek) is such a versatile leafy vegetable that we also use it in preparation of dals where we add the chopped leaves in cooked dal along with herbs and spices.
Normally we make this curry without garlic but on special occasion we do add roughly chopped garlic along with boiled peanuts which adds a nice nutty flavour and texture.
This healthy green is very aromatic in itself. I try to use very minimal amount of spices so that the actual flavour of methi is not compromised.
The recipe that I have shared is an no onion garlic recipe.
You can store this methi chi patal bhaji in refrigerator for about 2 days.
You may also check some of these related recipes:
Maharashtrian Recipes
Curries & Dals
Healthy Living
Let’s see how to make this easy, healthy & aromatic methi chi patal bhaji with simple basic ingredients in your home kitchen.
Serves: 2 Persons
Prep time: 20 minutes (Plucking, washing & boiling methi leaves)
Cook time: 15 minutes
Cooking level: Moderate
Taste: Mild, Spicy (as per preference)
Ingredients required for the recipe:
- 1 Cup Methi roughly chopped
- 2-3 tablespoon Besan (Gram Flour)
- 1 teaspoon Red Chilli Powder
- 2 teaspoon Jaggery (Gul)
- 1 teaspoon Mustard Seeds (Rai)
- 1/2 teaspoon Cumin Seeds (Jeera)
- 1/4th teaspoon Hing (Asafoetida)
- 1/4th teaspoon Turmeric Powder (Halad, Haldi)
- 2 tablespoon Oil
- Salt to taste
- Water for cooking
How to prepare Methi Chi Patal Bhaji - Maharashtrain Style (Fenugreek Curry):
- Wash and chop the methi (fenugreek) leaves and pressure cook until 4 whistles.
- Once the pressure cooker cools off, take out methi leaves and drain all the water from the leaves (Use this water for adjusting the consistency of the patal bhaji).
- Mash the methi leaves roughly with the help of masher. Using a sieve / strainer add besan and mix well. Make sure their are no lumps of besan. Add 2 cups of water to this mixture.
- Add red chilly powder, salt and jaggery (gul). Cook this besan methi mixture on a medium flame. Adjust the consistency of the patal bhaji as per your preference.
- In a small kadhai, add 1 tbsp oil. When oil is hot add mustard seeds, when the mustard seeds starts to crackle add hing and turmeric powder.
- Pour this tempering over the besan methi mixture. Mix well and let the patal bhaji comes to a boil.
- Cook on medium flame till raw flavour of besan fades away. It should take around 7-8 minutes.(If you want to can dry roast the besan ahead of mixing it with the methi leaves).
- Garnish methi chi patal bhaji with tempering of 1teaspoon oil, cumin seeds and red chilli powder.
- Maharashtrian Methi Chi Patal Bhaji is ready to serve.
- Serve with bhakri, chapati, phulka, rice.