Fried Chilbah
These crispy, spiced Yemeni fenugreek and herb fritters offer a delightfully savory bite with a tender center.
Ingredients
- •2 cups all-purpose flour (250g)
- •3 tablespoons ground fenugreek powder
- •1 medium onion, finely minced
- •1/2 cup fresh cilantro, finely chopped
- •1/2 cup fresh parsley, finely chopped
- •1 teaspoon ground cumin
- •1 teaspoon ground coriander
- •1/2 teaspoon cayenne pepper
- •1 teaspoon salt
- •1 teaspoon baking powder
- •1 cup lukewarm water
- •Vegetable oil for frying
Instructions
- 1
In a large mixing bowl, combine the all-purpose flour, ground fenugreek powder, baking powder, salt, cumin, coriander, and cayenne pepper.
- 2
Add the finely minced onion, chopped cilantro, and chopped parsley to the dry mixture, stirring well to distribute the herbs evenly.
- 3
Gradually pour in the lukewarm water while stirring with a wooden spoon or your hands until a thick, sticky batter forms.
- 4
Cover the bowl with a clean kitchen towel and let the batter rest at room temperature for 15 minutes to allow the flavors to meld.
- 5
Heat about 1 inch of vegetable oil in a deep skillet or frying pan over medium-high heat until hot but not smoking.
- 6
Drop spoonfuls of the batter carefully into the hot oil, flattening them slightly with the back of the spoon.
- 7
Fry the chilbah in batches for about 3 to 4 minutes per side, or until they are golden brown and crispy on the outside.
- 8
Transfer the fried chilbah to a paper towel-lined plate to drain excess oil before serving warm.
💡 Chef tips
- Do not skip the resting time, as it helps the fenugreek hydrate and develop its distinct savory flavor.
- Serve hot alongside a side of spicy zhug and tahini sauce for dipping.
- Leftover chilbah can be stored in an airtight container in the refrigerator for up to 3 days and reheated in a toaster oven to restore crispiness.
✅ How it should turn out
The finished chilbah should be deeply golden brown and audibly crispy on the outside, with a fragrant herbal aroma and a soft, flavorful interior.