Easy Monsoon Snack: Methi na GotaVeg
Enjoy the perfect monsoon treat with these crispy and flavorful Methi na Gota! Made with fresh fenugreek (methi) leaves, gram flour, and a blend of aromatic spices like crushed pepper, coriander, and ajwain, these golden-brown fritters are a Gujarati classic. Simple to prepare and irresistibly delicious, they are best served hot with a refreshing mint-coriander chutney and a steaming cup of masala chai. A quick, comforting snack that is sure to brighten up your rainy evenings.
Ingredients
2 cups Gram Flour (besan)
1 tsp Salt
1 tsp Pepper (crushed)
1 tsp Coriander Seeds (crushed)
1 tsp Semolina(Rava)
1 tsp Sugar
1 tsp Carom Seeds (Ajwain)
A pinch Asafoetida
1 small bowl Fenugreek Leaves (roughly chopped)
1 cup Coriander Leaves (chopped)
2 piece Green Chilli (chopped)
A pinch Baking Soda
A few drop Lemon Juice
as needed Water
Instructions
1
In a mixing bowl, combine the besan (gram flour), salt, crushed pepper, crushed coriander seeds, suji (semolina), sugar, crushed ajwain (carom seeds), and a pinch of hing (asafoetida). Mix these dry ingredients well.
2
Add the roughly chopped fresh methi (fenugreek) leaves, fresh coriander leaves, and chopped green chillies to the dry mix. Stir until everything is well combined.
3
Gradually pour in water while mixing to achieve a thick, dropping consistency. Avoid making the batter too runny.
4
Add a pinch of cooking soda and a few drops of lemon juice to the batter, then mix well.
5
Heat oil in a kadai over medium-high heat. Take small portions of the batter and gently drop them into the hot oil. Be careful not to overcrowd the kadai.
6
Toss the gota while frying to ensure they cook evenly. Once they turn a lovely golden brown color, remove them from the oil.
Nutrition Facts
3 servings per recipe
