Methi No Gota
Ingredients
Oil – 1 tablespoon + more for deep frying
Water – 5 tablespoons
Baking soda –a pinch
Salt – to taste
Sugar – 1 teaspoon
Asafoetida (Hing) – ¼ teaspoon
Black pepper corns – 8-10 (lightly crushed in mortar and pestle)
Coriander seeds – 1 teaspoon (lightly crushed in mortar and pestle)
Carom seeds (Ajwain) – ½ teaspoon
Green chilies – 4, chopped finely
Fenugreek leaves (Methi leaves) - ½ cup, plucked, measured, washed and chopped
Besan (gram flour) – 1 cup
Method
Take water and 1 tablespoon of oil in a bowl. Mix it well.
Then add baking soda, salt, sugar, asafoetida, crushed peppercorns & coriander seeds, carom seeds and green chilies. Mix it very well.
Then add fenugreek leaves. Mix it properly.
Now add chickpea flour (besan).
Mix it and make sure there are no lumps. I have used wire whisk to beat it and made lump free batter. It should be thick.
Heat the oil in a pan on medium heat for deep frying. Once oil is hot enough Drop small balls in it using your hand or with help of two spoons. Make sure that you drop medium sized batter in hot oil, because while it is frying then will puff up and get bigger in size.
Do not touch them for at least 40 seconds after dropping batter otherwise they will break. After some time move them around and fry till they become golden brown. Remove them on paper towel line dish.
Serve them hot with cup of tea or coffee.
Ingredients
Oil – 1 tablespoon + more for deep frying
Water – 5 tablespoons
Baking soda –a pinch
Salt – to taste
Sugar – 1 teaspoon
Asafoetida (Hing) – ¼ teaspoon
Black pepper corns – 8-10 (lightly crushed in mortar and pestle)
Coriander seeds – 1 teaspoon (lightly crushed in mortar and pestle)
Carom seeds (Ajwain) – ½ teaspoon
Green chilies – 4, chopped finely
Fenugreek leaves (Methi leaves) - ½ cup, plucked, measured, washed and chopped
Besan (gram flour) – 1 cup
Method
Take water and 1 tablespoon of oil in a bowl. Mix it well.
Then add baking soda, salt, sugar, asafoetida, crushed peppercorns & coriander seeds, carom seeds and green chilies. Mix it very well.
Then add fenugreek leaves. Mix it properly.
Now add chickpea flour (besan).
Mix it and make sure there are no lumps. I have used wire whisk to beat it and made lump free batter. It should be thick.
Heat the oil in a pan on medium heat for deep frying. Once oil is hot enough Drop small balls in it using your hand or with help of two spoons. Make sure that you drop medium sized batter in hot oil, because while it is frying then will puff up and get bigger in size.
Do not touch them for at least 40 seconds after dropping batter otherwise they will break. After some time move them around and fry till they become golden brown. Remove them on paper towel line dish.
Serve them hot with cup of tea or coffee.
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