Easy & Healthy Leafy Bakes

Fenugreek leaves or Methi is mostly found and eaten in South Asia, but now-a-days you can find it in any super market. It is filled with iron and all the minerals that your body needs. But it is kind of a boring leafy vegetable, right? How about trying this version? It’s fun, healthy and doesn’t take much time.

They make for good breakfast or even snack options.

I made it in the air-fryer but I’ve even tried it in the microwave and they’ve turned out fine. So go ahead and try them out now. You can also try it with spinach and let me know how it tastes!

Leave your comments on how they turned out 🙂

Makes: 7-8 in small muffin moulds


Wheat flour: 1 cup
Fenugreek leaves: Half cup
Baking Soda: 1/8 tsp
Turmeric: 1 tsp
Chilli powder: 1/2 tsp
Dry mango powder (amchur): 1 tsp
Salt: 1 tsp or as per taste
Oil: 3 tbsps
Water: 1/2 cup

For the side

Mashed Potatoes: 2 medium (boiled and peeled)
Butter: 1 tbsp
Milk: 3 tbsps
Oregano: 3 tsps
Garlic powder: 3 tsps
Salt & pepper to taste


Wash the leaves and let them dry out completely. You could use paper towels to speed up the process though it does become a bit messy. Dry roast on medium heat but make sure it doesn’t become too dry or crisp.
Mix the dry ingredients together and add the roasted fenugreek leaves. Combine well.

Now add water in parts such that the consistency is runny.

Pour the batter in greased moulds and air-fry for 20-25 mins at 180 C or till the toothpick comes out clean.

For the mashed potatoes, squash the potatoes with a fork. Melt the butter and add it to the potatoes. Now add milk gradually and whisk so that the texture becomes creamy. Add oregano, garlic powder and salt.
Use spoons to make quenelles of the mashed potatoes and serve with warm fenugreek bakes!


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