Methi No Gota
Ingredients
1 cup besan/gram flour
1 cup methi leaves
1 medium sized ripe banana
¼ tsp turmeric powder
¼ to ½ tsp red chili powder
1 tsp white sesame seeds
8 to 10 black pepper, crushed
½ tsp coriander seeds, crushed
2 pinches of asafoetida
2 to 3 pinch of baking soda or ¼ tsp baking soda
2 tsp oil
1 green chili + ½ inch ginger crushed into a paste in a mortar & pestle
½ tsp sugar (optional)
salt as required
oil for deep frying the pakoras
Method
1. In a bowl take methi leaves and salt and keep for 20 min aside.Squeeze the methi.
Rinse the methi , drain and then chop the methi leaves finely.
2 Mash the banana in a bowl.
3. Add the methi leaves to it.
4. Add all the ingredients including the 2 tsp oil.
5. Add very little water, about 1 or 2 tbsp and make a thick batter,
like a thick cake batter.
6. We are making a thick batter first so that later, the batter will
become thin as the methi leaves will start to leave water. this also
depends on how much water content the methi leaves have.
7. Keep this batter covered aside for 30 minutes.
8. After 30 minutes check the batter.
9. The batter should be of smooth, flowing consistency.
10. If the batter is still thick then you can add a few tbsps of water.
11. Heat oil for deep frying in a kadai or deep fryer.
12. When the oil is medium hot.
13. Drop the batter from 1 tbsp measuring spoon into the oil.
14. Take care not to touch the spoon with the hot oil.
15. You can also use a regular spoon.
16. As soon as you drop the spoonful of batter in the oil,
they will start puffing up and expand a bit and becoming brown.
17. Since we have added bananas the browning happens faster.
18. So fry on a medium hot oil.
19. Fry the methi pakoras till golden and crisp all over.
20. Drain the pakoras on paper towels.
21. Serve methi na gota hot with any green chutney or tomato sauce.
Ingredients
1 cup besan/gram flour
1 cup methi leaves
1 medium sized ripe banana
¼ tsp turmeric powder
¼ to ½ tsp red chili powder
1 tsp white sesame seeds
8 to 10 black pepper, crushed
½ tsp coriander seeds, crushed
2 pinches of asafoetida
2 to 3 pinch of baking soda or ¼ tsp baking soda
2 tsp oil
1 green chili + ½ inch ginger crushed into a paste in a mortar & pestle
½ tsp sugar (optional)
salt as required
oil for deep frying the pakoras
Method
1. In a bowl take methi leaves and salt and keep for 20 min aside.Squeeze the methi.
Rinse the methi , drain and then chop the methi leaves finely.
2 Mash the banana in a bowl.
3. Add the methi leaves to it.
4. Add all the ingredients including the 2 tsp oil.
5. Add very little water, about 1 or 2 tbsp and make a thick batter,
like a thick cake batter.
6. We are making a thick batter first so that later, the batter will
become thin as the methi leaves will start to leave water. this also
depends on how much water content the methi leaves have.
7. Keep this batter covered aside for 30 minutes.
8. After 30 minutes check the batter.
9. The batter should be of smooth, flowing consistency.
10. If the batter is still thick then you can add a few tbsps of water.
11. Heat oil for deep frying in a kadai or deep fryer.
12. When the oil is medium hot.
13. Drop the batter from 1 tbsp measuring spoon into the oil.
14. Take care not to touch the spoon with the hot oil.
15. You can also use a regular spoon.
16. As soon as you drop the spoonful of batter in the oil,
they will start puffing up and expand a bit and becoming brown.
17. Since we have added bananas the browning happens faster.
18. So fry on a medium hot oil.
19. Fry the methi pakoras till golden and crisp all over.
20. Drain the pakoras on paper towels.
21. Serve methi na gota hot with any green chutney or tomato sauce.
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