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Chickpeas Methi Fry

10 Jul

Kabuli Senagalu Menthi Vepudu.

Chickpeas is boiled and lightly crushed before frying with fenugreek leaves and spices. Finally chickpeas methi fry is finished with powdered spices. Serve chickpeas methi fry with steamed rice.
Makes: around 4 Servings of Chickpeas Methi Fry.


Boiled Chickpeas 1 1/2 Cups
Fenugreek leaves a Cup packed
Coriander Seeds Powder 1 Tbsp
Red Chili Powder 1/2 tsp
Turmeric Powder a big Pinch
Salt to taste


Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Curry Leaves 5
Oil 2 tsps

Method of preparation:

Separate fenugreek leaves and thoroughly wash them.
If using raw chickpeas, soak chickpeas overnight and pressure cook for 3 whistles or until chickpeas are soft.
Strain the boiled chickpeas and lightly crush them with help of a pestle.

Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add fenugreek leaves.
Fry till fenugreek leaves wilt, add crushed chickpeas.
Fry till most of the moisture is gone and chickpeas is toasted a bit.
Stir in coriander powder and turmeric powder.
Fry for couple more seconds and remove the pan from heat.
Stir in turmeric powder, red chili powder and salt.
Serve chickpeas methi fry with steamed rice.
Notes: Make sure not to over fry after the spice powders are added.

Suggestions: If chickpeas is not cooked properly, make sure to boil them in enough water till chickpeas is soft.
Variations: You can also add finely chopped onion and squeeze half a lemon and have it as a snack if desired.
Other Names: Chickpeas Methi Fry, Kabuli Senagalu Menthi Vepudu.