Methi Na Gota ( Fenugreek Leaves Fritters)

The sky is filled with big, heavy, dark clouds for several weeks now. Every day I wake up to a drizzling sky and it looks so beautiful. Everywhere around me, all I see is lush greens and oh so pretty grasslands and green hills, with rainbows. I spotted two rainbow’s yesterday! I guess it was one lucky day. Today morning, the sky wasn’t drizzling it was pouring! Looking at that beauty, all I could think about was making masala chai and fritters. Enjoying the beauty of nature we are blessed with, I decide not to resist my favorite fritters anymore. Soon I indulged myself preparing the ingredients for the beautiful methi na gota. They are very famous in Gujarat, India. You can find them on all the tea stalls commonly known as nukkad chaiwala.

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Going back to last year’s rains in India, I was lucky to relive the excitement of soaking in the rain and going to the street food stalls, eating these beautiful bhajji’s with the side of yogurt chutney and masala chai to keep us warm. I relived this with my mom and my two beautiful sister’s.

This morning, I felt like reliving that joy and sharing it with the husband. It was absolutely delightful. The fritters are easy to make and all the ingredients are easily available in an Indian Pantry. For Fenugreek Leaves I was lucky to have fresh available but I always keep frozen leaves handy too. The flavor of this herb is utterly scrumptious and I love it.

I have tried my hand on making them exactly how we get methi na gota on the tea stalls and I achieved it totally. So let’s jump on to preparing these beauties!!

Prep Time: 15 mins

Cook Time: 30 mins

Ingredients:

  • 75gms Fenugreek Leaves
  • 25gms Cilantro
  • 2 Cups of Chickpea Flour
  • 1 Tsp Coriander Seeds
  • 2 Tsp Turmeric Powder
  • 1 Tsp Peppercorns
  • 2 Chopped Green Chillies
  • 1 Tsp Sugar
  • Salt to taste
  • 1 Tsp Soda
  • Oil for Frying

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Preparation

  1. Wash methi and cilantro thoroughly. They might have a lot of dust so it is advisable to wash them thoroughly at least 3-4 times.
  2. One washed, chop the leaves and transfer them in a big bowl.
  3. Now add the chickpea flour.
  4. Add green chilies, peppercorns, hand crushed coriander seeds, sugar, turmeric, and salt.
  5. Now start adding water to make the batter. Make sure you add water as needed.
  6. Prepare the batter by squeezing the methi and cilantro leaves to release water and flavor from them into the batter.
  7. Once the batter is ready, add soda and give it a mix.
  8. Now rest the batter for 10-15 mins.
  9. In the meantime quickly make the yogurt chutney. For the chutney, you need yogurt, chickpea flour, dry red chili whole, green chilly, mustard seeds, turmeric, sugar, and curry leaves. In a stove-proof bowl beat yogurt and chickpea flour. Add turmeric, salt, and sugar. Add water and give it a mix. Now place it on the stove on a medium-low flame. Bring it to a boil and stir it continuously. Take it off the stove once the raw chickpea flour taste goes away. For tadka, add oil, mustard seeds, red chilies, green chili, curry leaves, a pinch of asafoetida (Hing). Add it on top of the chutney. Serve with hot bhajjis.
  10. Put oil for heating. Once the oil is ready, take a spoonful of hot oil and mix it in the batter. It helps in making the fritters crisp for outside and soft from inside.
  11. Use a spoon or your hands to place the fritters in the oil. Fry them until lightly golden and take them out.
  12. Serve them hot with masala chai, yogurt chutney and lightly spiced onions with red chili powder and salt. Enjoy!

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Spiced Spiral Wheels| Chakali |Chakri

It is almost end of January, and like every year we expected to experience beautiful cold withering winds, the dry air, layers of clothes, beautiful scarves and warm hugs from our tea cups and bowl of soups.  Surprisingly, in the Bay Area, we have been experiencing a lot of rains, technically so good for NorCal, but so unexpected. I enjoy cooking and munching when it rains. I also love little hugs from my teacups to keep me warm with some crisp and soft munchies. Growing up, my favorite munching snacks were mathiya and chakri. We always used to have these in the kitchen, and I absolutely loved them every single day. So today, I felt like enjoying chakris with my tea and so started making them.

I made these delicious spiral wheels for the first time today. As a kid, I remember rolling them on the table, playing and eating them. It was quite fantasizing back then. The amazing thing about Chakri’s is that though India being so diverse, this snack might have different names, but we all love it. It is typically made using different types of flours like rice, wheat, chickpea etc. flavored with beautiful spices our country is gifted with. This snack is easy to make and can be made from the ingredients we have in our kitchen each day every day. Today I made the regular chakri and the cilantro-mint-dried fenugreek leaves (kasuri methi) chakri.

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The delectable chakris are made in the traditional way with using rice flour, butter, yogurt and spices like red paprika, turmeric powder, cumin powder, coriander powder, and salt. The other one is prepared using wheat flour, butter, yogurt and beautifully spiced with cilantro, green chilies, ginger, mint, kasuri methi (dry fenugreek leaves), red paprika powder, coriander and cumin powder, a pinch of garam masala and salt to taste. I used butter to keep the chakris soft from inside but yet crisp on the outside.

Let us dig in to prepare the beauties.

Chakli Recipe

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Prep Time: 10 Minutes              Cook Time: 45 mins

Ingredients:

  • 2 Cups Rice Flour
  • 60 gms Unsalted Butter (room temperature)
  • 1/4th Cup Yogurt
  • 3 TBSP Red Paprika Powder (colored and spicy mix)
  • 1 TBSP Coriander Powder
  • 3 TSP Cumin Powder
  • 1 Cup of Water
  • Salt to taste
  • Oil for frying

Recipe:

  • Sieve 2 Cups of Rice Flour in a big bowl. Now add butter, yogurt, red paprika, coriander powder, cumin powder, and salt.
  • Mix everything thoroughly
  • Now add water little by little to knead a soft dough.
  • Divide the dough into four equal parts.
  • Grease the Kitchen Press with butter or oil.
  • Place a frying pot with oil for heating on a medium flame
  • Place one part of dough in the kitchen press and start forming the spiral wheels
  • Once you are done pressing the chakris, you will be ready to fry them. Fry them until golden.
  • Let them cool and transfer them to a storage container.

 Cilantro- Mint- Methi Chakli Recipe

Prep Time: 15 Minutes              Cook Time: 45 mins

Ingredients:

  • 2 Cups Wheat Flour
  • 60 gms Unsalted Butter (room temperature)
  • 1/4th Cup Yogurt
  • 1/2 Cilantro- Mint – Ginger- Green Chillies Paste
  • 2 TBSP Kasuri Methi
  • 1 TBSP Red Paprika Powder (colored and spicy mix)
  • 1 TSP Turmeric Powder
  • 1 TBSP Coriander Powder
  • 3 TSP Cumin Powder
  • 1/2 TSP Garam Masala
  • 1 Cup of Water
  • Salt to taste
  • Oil for frying

Recipe:

  • Sieve 2 Cups of Wheat Flour in a big bowl. Now add butter, yogurt, Green Paste, red paprika, turmeric powder, coriander powder, cumin powder, garam masala, and salt.
  • Mix everything thoroughly
  • Now add water little by little to knead a soft dough.
  • Divide the dough into four equal parts.
  • Grease the Kitchen Press with butter or oil.
  • Place a frying pot with oil for heating on a medium flame
  • Place one part of dough in the kitchen press and start forming the spiral wheels
  • Once you are done pressing the chakris, you will be ready to fry them. Fry them until golden.
  • Let them cool and transfer them to a storage container.
  • Enjoy them with a hot cup of tea

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Tips:

  • Be careful while adding water. Add water as required. Knead the dough soft. This will help you to form the spirals easily.
  • I am using butter to keep them soft from inside while they are deliciously crisp from the outside.
  • While using the kitchen press, place it a little higher to see if you are rolling your spirals the right way.