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INGREDIENTS:
1/2 Tbsp Whole Coriander Seeds
1/2 Tsp Fennel Seeds/Saunf
1/8 Tsp Carom Seeds (Ajwain)
1 Cup Bengal Gram Flour (Besan)
1 Tbsp Kasuri Methi (Dried Fenugreek leaves) (Alternatively use 1/4 to 1/3 Cup finely chopped fresh fenugreek leaves)
1/2 Tbsp Ginger and Green Chillies paste
2 Tsp Powdered Sugar
1/4 Tsp Asafoetida (Hing)
1 or 2 pinch Turmeric powder
1/4 Tsp Coarsely ground Black Pepper
2 Tbsp Oil
Salt to taste
1/4 Cup water
1 or 2 pinch Baking Soda (Meetha Soda)
Oil for frying
SERVES: Makes about 250g Methi Gota (serves 2-3 people)
PREPARATION TIME: 10 Min
COOKING TIME: 15 Min
TOTAL TIME: 25 Min
* 1 CUP = 237 ML
METHOD:
1. Coarsely grind Whole Coriander Seeds, Fennel Seeds/Saunf, Carom Seeds (Ajwain) by pulsing 1 or 2 times. Keep dry masala aside.
2. In a big bowl mix Bengal Gram Flour (Besan), Kasuri Methi (lightly rub between palms), Ginger and Green Chillies paste, Powdered Sugar, Asafoetida (Hing), Turmeric powder, Prepared dry masala, Coarsely ground Black Pepper, 2 Tbsp Oil and Salt to taste.
3. Prepare thick batter using water. If required add 1 or 2 Tbsp water more to obtain the right consistency. The batter should be slightly thicker than pakora batter!
4. Lastly add Baking Soda (Meetha Soda) and mix well.
5. Heal oil in a kadai or deep pan for frying Methi Gota.
6. Reduce flame and add Methi Gota Batter in small ball shape one by one using your hands or spoon.
7. Keep flame low-medium and cook slowly turning them over in between.
8. Once Methi Gota turns golden brown in colour take them out on paper napkin.
9. Methi Gota taste best with Kadhi and fried green chillies. Serve hot.
Enjoy the Methi Gota in the rainy season!
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