METHI NA GOTA
Methi Na Gota is an easy to prepare vegan snack usually enjoyed piping hot with some chutney or served as a part of a Gujarati Thali or meal.
Ingredients
- 1½ cups besan or chickpea flour
- ½ cup semolina, sooji
- 2 tsp sugar
- 2-3 green chillis finely chopped or minced
- ½ tsp coarsely crushed black pepper
- 1 tsp coriander seeds, coarsely crushed
- ½ tsp salt
- ¼ tsp soda bicarbonate
- ¾ -1 cup water
- 1 cup fresh fenugreek finely chopped
- 3 tbsp hot oil
- ¼ tsp ajwain, ajmo
- some oil for deep frying
Instructions
PREPARATION OF METHI GOTA BATTER
- Mix besan, semolina, sugar and salt together in a mixing bowl.
- Add coarse black pepper, coriander seeds, ajmo and water.
- Whisk the batter for nearly 3-5 minutes.
- The more you whisk the batter, the fluffier the gotas will turn out.
PREPARATION OF METHI NA GOTA
- Heat oil in a wok or kadai for deep frying over medium heat.
- Add chopped green chillis, chopped methi and soda bicarbonate.
- Pour 3 tbsp of hot oil over the methi and soda bicarbonate.
- Mix the batter well. It should be thick of dropping consistency, much like a cake batter.
- When the oil is hot, lower the heat.
- Scoop up about a tablespoonful of the batter with your fingers.
- Using your thumb slip off the batte into a blob shape into the hot oil.
- Add some more blobs, depending on the size of wok or kadai you are using.
- The gotas should float up. Keep turning them and fry them over low heat till they turn light brown.
- Remove the fried gota into a colander.
- Whip the batter again, and add some more blobs and fry till done.
- Serve hot methi na gota with your favourite chutney.¼
Notes
- Don't add too much water otherwise you will not get the roundish shape of gota.
- Adding a generous amount of methi or fresh fenugreek is important.
- Don't fry them over high heat. They will remain raw from the inside.
- Some add more sugar than what I have used. This recipe calls for nearly ¼ cup. I find that too sweet.
- After whipping the batter should appear fluffy. Use your hand or a whisk to whip the batter.
- Don't allow the batter to rest as it will become watery.
- If you can't make gota using your hands then use two spoons to scoop and slip it into the hot oil.