Fried Chilbah
These crispy, spiced Yemeni fenugreek fritters offer a delightfully savory bite with a tender center.
Ingredients
- •1 cup fenugreek seeds (methi) soaked overnight and drained
- •1 cup all-purpose flour
- •1 medium onion finely chopped
- •2 cloves garlic minced
- •1 tsp ground cumin
- •1 tsp ground coriander
- •1/2 tsp ground turmeric
- •1 tsp salt
- •1/4 tsp black pepper
- •2 tbsp fresh cilantro finely chopped
- •1/2 cup water
- •Vegetable oil for frying
Instructions
- 1
Place the soaked and thoroughly drained fenugreek seeds into a food processor and pulse until coarsely ground.
- 2
Transfer the ground seeds to a large mixing bowl and add the chopped onion, minced garlic, cilantro, cumin, coriander, turmeric, salt, and black pepper.
- 3
Gradually stir in the all-purpose flour and water, mixing well until a thick, cohesive batter forms that can hold its shape.
- 4
Heat about 1 inch of vegetable oil in a deep skillet over medium-high heat until hot.
- 5
Drop spoonfuls of the batter carefully into the hot oil, flattening them slightly with the back of the spoon.
- 6
Fry for 3 to 4 minutes per side until golden brown and crispy.
- 7
Remove the fritters with a slotted spoon and drain on a paper towel-lined plate.
💡 Chef tips
- Make sure to drain the soaked fenugreek seeds very well so the batter does not become too watery.
- You can prepare the batter a few hours in advance and keep it covered in the refrigerator until ready to fry.
- Store leftover chilbah in an airtight container in the fridge and reheat in a toaster oven to restore crispiness.
✅ How it should turn out
The finished chilbah should be golden-brown and extra crispy on the outside, soft and fragrant on the inside, with a distinct savory spiced aroma.