Its near-absinthian flavours notwithstanding, the lush green, petite-leaved methi bunch is rather dear and nearly ubiquitous to the keen Indian palate. It not only transcends borders and cuisines – be it the crispy akki rotti in Karnataka or the ghee-packed, crumbly methi pak in Gujarat, or the savoury side, methi aloo, in Bengal - it is used in every recipe and form conceivable, from sweet and sour to hot and spicy preparations, from fresh to dry, from raw or gently blanched to braised or fried. It is with this inherent admiration for these gorgeous greens that the mind finds its little pocket of joy, when, upon a carefully executed plan to hit the Indian store on a Wednesday (the day when fresh produce typically arrives), the eyes land on freshly culled bunches sitting in a large bamboo basket, with motes of wet earth still clinging onto the roots. It was then, on one such Wednesday that the Tadka kitchens became abuzz with a methiculous plan, which turned out to be tasty, toasty, spicy and substantial, raking in accolades from the collective fans in our families that are still ringing in our ears.
Chickpeas and Methi Burger Patties
- 2 Cups cooked chickpeas
- 1½ Cups chopped methi/ fenugreek leaves
- 1 Small onion, minced
- 2-3 Pods of garlic, grated
- 1 Tablespoon light olive oil
- 1 Teaspoon garam masala
- ½ Teaspoon red chilli powder/ cayenne or to taste
- Salt to taste
Run all of the above in a food processor until it all comes together – neither too pasty nor too lumpy, but just right with a little bit of grainy texture.
- Panko breadcrumbs
- Light olive oil to drizzle on patties
Make patties of desired size, roll them in Panko breadcrumbs and line them on a baking sheet, drizzle some light olive oil on each of them, and bake for about 15-18 minutes in a preheated 375°F oven. Alternatively toast both sides with a little oil on a hot tava/skillet.
Serve as a snack or make the patties burger-sized and tuck them into buns or sandwich thins.