Methi Gota
Ingredients
• Besan – 1 ½ cup
• Coarse wheat flour – ½ cup
• Freshly chopped fenugreek – 2 cups
• Freshly chopped coriander – ½ cup
• Green chilies – 4
• Salt – to taste
• Sugar – to taste
• Red chili powder – ½ tsp
• Turmeric – 1/3 tsp
• Asafetida – ¼ tsp
• Garam masala – 1 tsp
• Semi crushed whole peppers (do not use the ground pepper) – 8-10
• Sesame seeds – 2 tsp
• Semi-crushed coriander seeds – 2 tsp
• Yogurt – 4 tbsp
• Oil for frying
• Soda bi carbonate (Baking soda) – ¼ tsp
Preparation
1. Mix both the besan (gram flour) and coarse wheat flour.
2. Add salt, sugar, chili powder, turmeric, asafetida, garam masala, til (sesame seeds), semi-crushed whole peppers and mix well.
3. Crush the chilies to a fine paste and add it to the flour mix.
4. Add yogurt (if the yogurt doesn’t add to a little sour taste, add some lime juice) and mix the flour well.
5. Next add the chopped fenugreek and coriander, little water to make a thick paste (the consistency should be similar to that of condensed milk).
6. Let this mixture marinate for 10-15 minutes.
7. Add soda bi carbonate just before frying and mix well.
8. Heat oil and when it is extremely hot, add 3- 4 tsp of the oil to the gota mix (this makes the gotas crunchier and fluffy/light).
9. Slowly, add a tablespoon of the mix to the heated oil and fry it till it turns golden brown all over.
10. Simultaneously fry 4-5 gotas at a time.
11. Remove and serve with Kadhi.
Serves
4 Persons
By Bhaktin Shanti
