Kathiawari Methi Na Gota

Name: Kathiawari Methi Na Gota
Cuisine: Indian
Ingredients: 1 cup gram flour/ besan; 1 cup fenugreek leaves/methi, plucked, washed and chopped; 4-5 green chillies finely chopped; 1 tsp chopped ginger; 1 Tb spoon oil+ for deep frying; As required Water; 1/2 tsp carom seeds/ ajwain; 1 tsp coarsely crushed black peppercorns; 1 tsp coarsely crushed coriander seeds; 1/4 tsp asafoetida/hing; 1/4 tsp baking soda; 2 tsp lemon juice; To taste Salt

Shuchi Jain @shuchi_191171

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Methi Na Gota /Methi pakoras, is a famous dish for the Gujaratis all over the world. They are light, bursting with flavours and just the right thing we need with our evening tea or chai. This crispy and crunchy pakoda from outside and soft from inside, has a unique salty, spicy and sweet taste, which makes this dish extremely flavourful. Methi leaves lend a slight bitter flavour to the dish to balance out all the other flavours. Pair these pakodas with tomato sauce, sweet sauce or mint chutney and you'll have an amazing snacking time.

Shuchi Jain @shuchi_191171

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Ingredients

1 cupgram flour/ besan
1 cupfenugreek leaves/methi, plucked, washed and chopped
4-5green chillies finely chopped
1 tspchopped ginger
1 Tbspoon oil+ for deep frying
As requiredWater
1/2 tspcarom seeds/ ajwain
1 tspcoarsely crushed black peppercorns
1 tspcoarsely crushed coriander seeds
1/4 tspasafoetida/hing
1/4 tspbaking soda
2 tsplemon juice
To tasteSalt

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Steps

1

Collect all ingredients.Take oil in a big bowl. Add water to it and mix well with a beater, till white and frothy.
2

To this add all spices and sugar, except salt and baking soda. Add green chillies and ginger and mix well till sugar dissolves completely.
3

Now add methi leaves and mix well. Add the gram flour and salt and mix well. The methi leaves will leave water. Adjust the consistency with water as required to medium thick batter.
4

Meanwhile heat oil for frying in a wok/karahi.
5

Add baking soda to lemon juice in a small cup/ katori and mix well. Now add this frothy mixture to the pakora batter and immediately mix well in one direction. Add hot oil to the batter and mix well.
6

Once the oil is hot enough(not too hot also), drop small balls in it. The balls will puff up. Turn them after 30-40 seconds and fry on medium heat, till golden brown.
7

Remove them and drain on a paper towel. Repeat the procedure of frying for rest of the pakoras from the batter.
8

Serve the gotas hot with any chutney and green chillies.