These flavourful and spicy Methi Corn Bhajiya (deep-fried fenugreek and corn fritters) are totally scrumptious! Crispy on the outside, fluffy on the inside and bursting with flavour. They perfect served at tea time or with green chutney and tomato ketchup too as an appetizer for any party or get together.
A couple of weeks ago, in the market, I spotted piles of very fresh bright green corn on the cobs so I had no choice but to buy some! While we were coming back, my Mum was telling us how she used to eat char-grilled corn cobs in India. As soon as the monsoon season hits India, you would find Bhuttawalas (who sell char-grilled sweet corn) along roadsides in every city and people would enjoy this inexpensive and healthy snack. So as soon as we reached home, we all enjoyed char-grilled corn cobs, exactly how she used to eat in India – with just a little lemon juice, salt and red chilli powder.
Other fresh sweetcorn recipes we love: Kasoli and Jugu Curry | BBQ Sweet Corn with Roasted Pepper, Sumac and Honey Salsa Dressing
Along with char grilled roasted corn cobs, another item that Indians crave is deep fried bhajiyas or pakoras. The rainy Monsoon season in India is extra special when hot and steamy pakora are served with a cup of masala chai.
My Mum prepared these Corn Bhajiya with fresh Fenugreek leaves. These irresistible Methi Corn Bhajiyas made in a combination of fresh fenugreek leaves, tender corn, coarse gram flour and aromatic dried spices and then deep fried till lovely golden brown.
Other methi recipes: Badami Methi Mango Paneer | Methi farsi Puri | Methi Ajwain Fougasse and Methi Na Muthiya
Ingredients
Full ingredients with measurements are available in the recipe card below at the end of this post
Methi – fresh fenugreek leaves
Sweetcorn – fresh, frozen or tinned
Coarse gram flour – besan ka mota aata
Gram flour – fine variety
Semolina – coarse or fine
Roasted peanuts
Chopped fresh spring onion
Ginger-garlic-chillies
Black pepper-coriander and fennel seeds
Ground cumin and coriander
Garam masala
Turmeric powder – optional
Baking soda
Lemon juice
Oil to deep fry
Method
Take clean. washed and roughly chopped methi in a big bowl (pic 1)
Add crushed sweetcorn kernels (pic 2)
Add three flours (pic 3)
Tip in salt, black pepper, fennel and coriander seeds (pic 4)
Now take freshly chopped onion (pic 5)
Add ginger-garlic and green chillies (pic 6)
Mix in turmeric powder, garam masala and ground cumin-coriander (pic 7)
Add soda and mix (pic 8)
By adding little water bit by bit make thick batter. and heat oil in kadai (pic 9)
Take little amount of batter and drop in hot oil (pic 10).
Fry on medium to low heat until crispy outside. (pic 11)
Other Pakora/Bhajiya/Fritters
Gujarati Batata Vada
Maru Na Bhajiya – Crispy Potato Fritters
Dakor Na Gota
Three-layered chutney aloo bread pakora
Loaded Cauliflower Mash Cheese Balls
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- YouTube
Methi Corn Bhajia (Indian Sweetcorn Fritters)
Ingredients
- 250 gram fenugreek leaves roughly chopped
- 250 gram fresh corn kernels
- 300 gram chickpea flour coarse
- 50 gram besan
- 50 gram semolina
- 2 Tbsp. black pepper coriander, and fennel seeds
- 2-3 spring onion chopped
- 2 tablespoon ginger-garlic paste
- 2-3 tablespoon green chillies crushed
- 100 gram peanuts roasted and crushed
- 1 tablespoon garam masala
- 1 tablespoon coriander and cumin powder
- ½ Tsp. turmeric Powder
- 2 tablespoon lemon Juice
- pinch bicarbonate of soda
- salt to taste
- oil to deep fry
Instructions
- Place about 2/3 of the corn kernel in a food processor and pulse few times. We don’t need puree so keep it coarse.
- In a big bowl transfer coarse corn kernels and all remaining ingredients except oil.
- Gently mix everything with the spoon and add very little water.
- You may not need too much water as fresh corn kernels have their own moisture.
- Meanwhile heat oil in kadai, pan or deep fryer.
- Once again whisk the batter and drop small balls in the oil using your hands or with the help of two small spoons.
- Fry them on medium heat until they become golden brown.
- Remove it from the kadai and serve hot with masala chai or green chutney, ketchup, sliced raw onion and green chillies.
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Methi Corn Bhajia (Indian Sweetcorn Fritters)
Ingredients
- 250 gram fenugreek leaves roughly chopped
- 250 gram fresh corn kernels
- 300 gram chickpea flour coarse
- 50 gram besan
- 50 gram semolina
- 2 Tbsp. black pepper coriander, and fennel seeds
- 2-3 spring onion chopped
- 2 tablespoon ginger-garlic paste
- 2-3 tablespoon green chillies crushed
- 100 gram peanuts roasted and crushed
- 1 tablespoon garam masala
- 1 tablespoon coriander and cumin powder
- ½ Tsp. turmeric Powder
- 2 tablespoon lemon Juice
- pinch bicarbonate of soda
- salt to taste
- oil to deep fry
Instructions
- Place about 2/3 of the corn kernel in a food processor and pulse few times. We don’t need puree so keep it coarse.
- In a big bowl transfer coarse corn kernels and all remaining ingredients except oil.
- Gently mix everything with the spoon and add very little water.
- You may not need too much water as fresh corn kernels have their own moisture.
- Meanwhile heat oil in kadai, pan or deep fryer.
- Once again whisk the batter and drop small balls in the oil using your hands or with the help of two small spoons.
- Fry them on medium heat until they become golden brown.
- Remove it from the kadai and serve hot with masala chai or green chutney, ketchup, sliced raw onion and green chillies.
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
This Roasted Pumpkin Spice and Garlic Hummus is all about embracing autumn! Serve this incredibly delicious dip on Halloween party or any get-together and witness with your own eyes how quickly you have to run to the kitchen to bring another bowl. Serve this with crackers, toasted pitta bread, vegetable crudites, even sweet potato wedges yes, hot sweet potato wedges would be a nice treat for your guests. It will knock everyone’s socks off as this recipe is not only incredibly tasty but it is GF dairy-free and plant-based, so all parties are happy! Also, this fairly easy recipe stays well in the refrigerator for 4-5 days and makes very healthy after-school snacks.
This year’s unusually hot summer is over and autumn has crept upon us, which means sipping chilled drinks, licking those brain freezing Popsicle and gorgeous bright cold shoulder floral dresses are numbered too. On the plus side, it’s time for cosy jumpers, long Boots, hot drinks to make a comeback, yay! I absolutely adore autumn fashion and style.
This roasted pumpkin and garlic hummus is packed with nutrition and full of flavours. Perfect for a healthy snacking or appetizer. This hummus is loaded with superfood ingredients like pumpkin and garlic all in one dip. It is deliciously creamy, with a hint of pumpkin spice. I used roasted garlic to bring out the sweetness and mildness and more soft depth flavours in this particular recipe as Pumpkin flavours are sweeter and trust me raw garlic makes this dish overpowering with a sharp taste.
We thoroughly enjoyed this hummus with oat biscuits, vegetable crudites, and roasted sweet potato wedges. I would recommend this recipe to any uni student who yearns for a quick, tasty and a healthy recipe which is within their budget. This hummus is fuel to your body if any leftover, next day stir into pasta or use as a sandwich filling:)
ROASTED PUMPKIN SPICE AND GARLIC HUMMUS
ingredients:
- 150g Pumpkin Cubed
- 2 Garlic clove
- 1 tbsp. Olive oil
- Pinch brown sugar
- 1/2 Tsp. Pumpkin Spice
- Salt and pepper
- 200g Cooked Chick Peas
- 2 Tbsp. Roasted Pumpkin Seeds
- Pinch Paprika Powder
- 2 Tbsp. Tahini
- Few drops Lemon or Lime Juice (optional)
- 2 Tbsp.+ Some for drizzle Olive oil
- 1 Tbsp. Chopped Parsley or Coriander
instructions:
How to cook ROASTED PUMPKIN SPICE AND GARLIC HUMMUS
- Preheat oven to Gas Mark 5.
- Place pumpkin cubes on a roasting tray, drizzle 1 Tbsp. olive oil, pumpkin spices, sugar, salt, and pepper.
- Put in the oven to roast for 35-40 minutes or until tender.
- Halfway through roasting throw garlic cloves in there.
- Once the roasted pumpkin and garlic cool enough to handle transfer pumpkin, garlic, chickpeas, tahini, olive oil, salt and lemon juice in a food processor.
- Blend until smooth.
- Remove it in a serving bowl and drizzle some olive oil, toasted pumpkin seeds and garnish it with fresh parsley leaves.
- Enjoy!
