Baked Methi Bhajia

Method

1. 1Mix methi, onion, besan, rice flour, ajwain, chilli powder, turmeric, sesame, ginger-chilli paste, lemon and salt.
2. 2Add water gradually till the mix holds together — like a thick fritter batter.
3. 3Spoon mounds onto a lined tray, brush generously with oil.
4. 4Bake at 230C for 20 minutes flipping once till deeply golden and cook until crunchy.
5. 5Serve hot with chai and green chutney.
6. 6Gujarati monsoon snack — baked-light without losing the herbal hit.