Step-by-step
1
firstly, in a large mixing bowl take ½ cup water, 1 tbsp oil, 1 tbsp sugar, 1 chilli and ½ tsp ginger paste.
2
also add ½ tsp coriander seeds, ¼ tsp ajwain, ½ tsp pepper, ¼ tsp turmeric, ½ tsp chilli powder and pinch hing.
3
furthermore add 1 tbsp lemon juice, ¾ tsp salt and ¼ tsp baking soda.
4
using a whisk mix well making sure all the spices are combined well.
5
now add ¾ cup fenugreek leaves and 3 tbsp coriander. mix well.
6
further, add 2 tbsp rava and 1 cup besan.
7
whisk and mix to form a lump free thick batter.
8
drop the batter into hot oil forming small balls.
9
stir occasionally making sure the pakoda are cooked completely.
10
fry until the pakoda turns golden and crisp.
11
drain off over kitchen towel to absorb excess oil.
12
finally, enjoy methi na gota with green chutney.
Video
Notes
- firstly, finely chop methi and avoid using the stem as it will be slightly crunchy.
- also, fry on medium flame else the gota will be uncooked from inside.
- additionally, the bitterness of methi is balanced by the addition of sugar.
- finally, methi na gota recipe tastes great when served as an evening snack on a rainy day.
Original recipe by Hebbar’s Kitchen: https://hebbarskitchen.com/methi-na-gota-recipe-methi-na-bhajiya/