
Methi Gota Recipe
We have a recipe with a step-by-step procedure. Bajji or pakora recipes are popular in India and use a variety of vegetables and ingredients. In truth, each region and state has its own variation that is tailored to the local demography. The methi na gota is a famous and delectable bajji or deep-fried snack recipe from western Indian cuisine.
INGREDIENTS
½ cup water
▢1 tbsp oil
▢1 tbsp sugar
▢1 chili (finely chopped)
▢½ tsp ginger paste
▢½ tsp coriander seeds (crushed)
▢¼ tsp ajwain / carom seeds
▢½ tsp pepper (crushed)
▢¼ tsp turmeric
▢½ tsp Kashmiri red chili powder
▢pinch hing / asafoetida
▢1 tbsp lemon juice
▢¾ tsp salt
▢¼ tsp baking soda
▢¾ cup fenugreek leaves/methi (finely chopped)
▢3 tbsp coriander (finely chopped)
▢2 tbsp Rava / semolina / suji (fine)
▢1 cup besan/gram flour
▢oil for frying
INSTRUCTIONS
- firstly, in a large mixing bowl take ½ cup water, 1 tbsp oil, 1 tbsp sugar, 1 chili, and ½ tsp ginger paste.
- also add ½ tsp coriander seeds, ¼ tsp ajwain, ½ tsp pepper, ¼ tsp turmeric, ½ tsp chili powder, and pinch hing.
- furthermore add 1 tbsp lemon juice, ¾ tsp salt, and ¼ tsp baking soda.
- using a whisk mix well making sure all the spices are combined well.
- now add ¾ cup fenugreek leaves and 3 tbsp coriander. mix well.
- further, add 2 tbsp Rava and 1 cup besan.
- whisk and mix to form a lump free thick batter.
- drop the batter into hot oil forming small balls.
- stir occasionally making sure the pakoda is cooked completely.
- fry until the pakoda turns golden and crisp.
- drain off over a kitchen towel to absorb excess oil.
- finally, enjoy methi na gota with green chutney.
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