Updated: Jan 30, 2019
Chef: Aanal Kotak
Recipe Servings: 4
Prep Time: 20 Minutes
Cook Time: 15 Minutes
Ingredients of Methi Gota
1½ cup Besan/Chickpeas Flour
½ cup Fenugreek Leaves/Methi (Washed and Chopped)
1 tbsp Suji/Semolina
¼ tsp Crushed Black Pepper
3-4 Green Chilies chopped
1 tbsp Curd/Dahi or ½ Lemon Juice
1-2 tsp whole Coriander Seeds
½ tsp Carom Seed
Pinch Of Asafoetida/Hing
1-2 tsp Sugar
¼ tsp Turmeric Powder
¼ tsp Red Chili Powder
1 tsp Coriander Seeds Powder
¼ tsp Baking Soda
2 tsp Oil for Batter
Oil for Deep Frying
How to Make Methi Gota
Take a bowl; add chopped methi, ½ tsp salt and mix well, leave it for 10 minutes.
Take another bowl; add besan, suji, salt, baking soda, sugar, black pepper, carom seed, hing, turmeric powder, red chili powder, coriander powder, whole coriander seeds and mix very well, keep aside.
Squeeze all water from methi/fenugreek leaves and then add in besan mixture. Add 2 tsp oil, chopped green chili, 1 tbsp curd or 1 tsp lemon juice and mix well.
Now add little by little water in mixture, mix well and make batter, make sure no lump. It should be thick. Mix properly and keep aside.
Heat the oil in the deep pan on medium flame.
Once oil is hot enough for frying, drop small –small balls in oil using your hand. And fry all side till golden brown.
Remove the fried balls (Gota) on paper towel.
Methi Gota is ready, serve hot with chutney, Kadhi, or tea.
• You can also add chopped onion into the batter. • If fresh methi is not available, you can use kasuri methi (dried fenugreek leaves).
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