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Methi Kela Dapka | Gujarati Methi Kela snack | fenugreek banana fritters |
Tarla Dalal
06 February, 2017
Table of Content
About Methi Kela Dapka, Gujarati Snack
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Ingredients
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Methods
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How to make Methi Kela Dapka, Gujarati Snack
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Nutrient values
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Methi Kela Dapka | Gujarati Methi Kela snack | fenugreek banana fritters |
Methi Kela Dapka is a traditional Gujarati snack that beautifully blends the bitterness of fenugreek leaves (methi)with the sweetness of ripe bananas (kela). This unique combination creates a sweet, spicy, and slightly bitter flavor profile that delights the taste buds. Made from simple, wholesome ingredients like whole wheat flour, rice flour, and besan, this snack captures the true essence of Gujarati home cooking — delicious, rustic, and full of character.
The recipe begins with combining finely chopped fenugreek leaves and salt, allowing them to rest for a few minutes. This step helps reduce the natural bitterness of methi. Once the excess water is squeezed out, the leaves are mixed with mashed banana, curd, flours, and a touch of green chilli and ginger paste. The addition of turmeric powder, powdered sugar, and a spoon of hot oil creates a smooth, well-balanced batter. This careful mix of spices and sweetnessmakes Methi Kela Dapka both flavorful and nutrient-rich.
The batter is then deep-fried in hot oil until the fritters turn crisp and golden brown. Each dapka puffs up lightly, with a crunchy exterior and a soft, flavorful interior. The aroma of fenugreek, combined with the subtle sweetness of banana, fills the air, making it an irresistible treat. This snack perfectly captures the balance of Gujarati flavors — where spice, sweetness, and texture come together in perfect harmony.
Methi Kela Dapka is best served immediately, while it’s still hot and crispy, accompanied by green chutney or tomato ketchup. The freshness of the chutney enhances the methi’s earthy flavor, while the tanginess of the ketchup complements the banana’s sweetness. This snack is not only ideal for tea-time but also serves as a delightful evening treat or festival special that brings comfort and joy to every bite.
From a health perspective, this snack offers several benefits when enjoyed in moderation. Fenugreek leaves are rich in iron, fiber, and antioxidants, which help in regulating blood sugar levels and improving digestion. Bananas add natural sweetness, reducing the need for excess sugar, and provide potassium and energy. Using whole wheat flour and curd adds to the dish’s nutritional value, making it a better choice than typical fried snacks. The combination of methi and banana makes this fritter not only tasty but also energizing and wholesome.
What makes Methi Kela Dapka truly special is its simplicity and creativity. With just a few ingredients easily found in any Indian kitchen, it turns into a dish that’s crispy, flavorful, and comforting. Its perfect blend of sweet, spicy, and savory makes it a memorable Gujarati delicacy that’s both traditional and innovative. For the best experience, enjoy it hot and fresh with a cup of steaming masala chai — a combination that will warm your heart and satisfy your soul. ☕✨
Tags
Soaking Time
0
Preparation Time
15 Mins
Cooking Time
20 Mins
Baking Time
0 Mins
Baking Temperature
0
Sprouting Time
0
Total Time
35 Mins
Makes
6 servings
Ingredients
for Methi Kela Dapka
1/2 cup finely chopped fenugreek leaves (methi)
1/2 cup mashed banana
salt to taste
1 cup whole wheat flour (gehun ka atta)
2 tbsp rice flour (chawal ka atta)
1 tbsp besan (Bengal gram flour)
2 tbsp curd (dahi)
2 tsp green chilli paste
1/2 tsp ginger (adrak) paste
1/4 tsp turmeric powder (haldi)
2 tsp powdered sugar
1 tsp hot oil
oil for deep-frying
For Serving
Method
for Methi Kela Dapka
- Combine the fenugreek leaves and salt in a deep bowl and keep aside for 10 minutes.
- Squeeze out all the excess water by pressing it between your hands.
- Combine all the ingredients, including the fenugreek leaves and approx. 1¼ cups of water into a deep bowl and mix very well.
- Drop spoonfuls of the mixture into hot oil in a deep non-stick pan and deep-fry a few at a time on a medium flame, till they turn golden brown in colour from all the sides. Drain on an absorbent paper.
- Serve immediately with green chutney and tomato ketchup.
Methi Kela Dapka, Gujarati Snack recipe with step by step photos
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To make the Methi Kela Dapka, Gujarati Snack, pick and clean fenugreek leaves (methi) bunch.
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Wash, chop and transfer the 1/2 cup finely chopped fenugreek leaves (methi) to a deep bowl.
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Sprinkle a little salt to taste and mix well.
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keep aside for 10 minutes.
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Squeeze out all the excess water by pressing it between your hands.
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Transfer the squeezed 1/2 cup finely chopped fenugreek leaves (methi) to a deep bowl.
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Add 1/2 cup mashed banana, 1 cup whole wheat flour (gehun ka atta), 2 tbsp rice flour (chawal ka atta), 1 tbsp besan (Bengal gram flour), 2 tbsp curd (dahi), 2 tsp green chilli paste, 1/2 tsp ginger (adrak) paste, 1/4 tsp turmeric powder (haldi), 2 tsp powdered sugar, 1 tsp hot oil, salt to taste and approx. 1¼ cups of water and mix very well.
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Drop spoonfuls of the mixture into hot oil in a deep non-stick pan.
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deep-fry a few at a time on a medium flame, till they turn golden brown in colour from all the sides.
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Drain on an absorbent paper.
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Serve Methi Kela Dapka, Gujarati Snack immediately with green chutney and tomato ketchup.
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Methi Kela Dapka, Gujarati Snack.
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Nutrient values (Abbrv)per plate
Nutrient values (Abbrv) per serving
| Energy | 214 cal |
| Protein | 3.9 g |
| Carbohydrates | 27.1 g |
| Fiber | 3.7 g |
| Fat | 10.2 g |
| Cholesterol | 0.8 mg |
| Sodium | 17.1 mg |
Click here to view Calories for Methi Kela Dapka, Gujarati Snack
The Nutrient info is complete
Payal Parikh 86
Jan. 25, 2016, 2:06 p.m.
I had a lot of fenugreek leaves at home, so when I came across this recipe and it was just so good, I made this on a sunday evening and served it to my family members with hot cup of tea and coffee and they enjoyed it a lot.
Anita Somkuwar
March 24, 2014, 11:50 a.m.
Surprisingly it was a very tasty i made it at 3 occasions and it became a instant hit... So delicious... No need of sauce or ketchup... just tasty on its own...
Payal Parikh 86
June 13, 2013, 3:52 p.m.
These are my favourite since my childhood days, they were always made on sundays for lunch as a farsan and they taste soo good. The combo of methi along with bananas is just wow
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