Archive for December, 2012

Methi Balls

Posted in Snacks, Uncategorized, Vegetarian on December 19, 2012 by ninasnosh

Hello again….

Life has become a little hectic so I haven’t managed to blog for a while.

If you’ve been reading my blog you may remember that I’ve said it’s almost impossible for me to get my hands on fresh fenugreek in Australia. So, after been told many times how easy it was to grow it I though I would give it a go – and it was unbelievably easy.

I planted enough seeds (I can’t remember the weight) to cover the soil in 4 foil oven trays ( I poked a few holes in trays to allow water to go through). Each seed turns into about 4 leaves so there were a lot of seeds. I covered the seeds with a thin layer of soil and in 10-14 days my methi was ready for eating. I watered regularly and when it came to picking I just pulled them out, shook the soil of and snipped the root ends off.

I was left with roughly 500g of fresh methi leaves once I had taken the root ends off.


So here is what I made out of this crop.



  • about half a kilo of methi washed and chopped
  • 1-2 tsp fresh masala
  • 2 heaped tsp of ground cumin and coriander
  • 1/2 tsp turmeric
  • 1/2-1 tsp salt
  • pinch of sugar
  • 1 tbsp oil for mixture
  • about 3 tbsp of gram flour
  • about 3 tbsp of rice flour
  • 2 tbsp oil for cooking


  1. Wash, dry and chop the methi finely (fig 2)
  2. Place the methi, all the spices and sugar into a large mixing bowl
  3. Mix the spices through using your hand
  4. Next add the oil and mix through
  5. Now gradually add the gram flour and rice rice flour – only add enough until the mixture comes together so you may not need the above quantities (fig 3)
  6. Taste the mixture for spice and seasoning – adjust to your taste
  7. Heat the oil in a large non-stick frying pan – keep on a low heat
  8. Using a desert sized spoon carefully spoon dollops of the mixture into the frying pan
  9. Cover the frying pan with a lid and cook on a low heat for 5 minutes before turning
  10. Once you have turned cook for further 5 minutes with the lid on
  11. Remove the lid and continue to cook until the methi is nice and brown – you want the outside to be crispy and the inside cooked but soft

fig 1. fresh methi


fig 2. chopped methi


fig 3. mixture


fig 4. cooking the methi balls