Fresh Fenugreek Leaves Fritters (Methi na Gota)
Fresh Fenugreek Friitters aka Methi na Gota are very famous in Western Part of India. These taste delicious with a dominant taste of fenugreek leaves and spice from green chillies and pepper corns. These are often made on rainy days and enjoyed with Indian Masala Chai.
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Servings: 4
Ingredients
- 75 gm Fresh Fenugreek Leaves
- 25 gm Cilantro
- 2 cups Chickpea Flour/ Besan
- 1 tsp Coriander Seeds
- 2 tsp Turmeric Powder
- 1 tsp Peppercorns
- 2 Green Chillies Chopped
- 1 tsp Sugar
- Salt to Taste
- 1 tsp Soda
- Oil For Frying
Instructions
- 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.One washed, chop the leaves and transfer them in a big bowl.
- Now add the chickpea flour.Add green chilies, peppercorns, hand crushed coriander seeds, sugar, turmeric, and salt.Now start adding water to make the batter. Make sure you add water as needed.Prepare the batter by squeezing the methi and cilantro leaves to release water and flavor from them into the batter.
- Once the batter is ready, add soda and give it a mix.Now rest the batter for 10-15 mins.
- 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.
- 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.Use a spoon or your hands to place the fritters in the oil. Fry them until lightly golden and take them out.Serve them hot with masala chai, yogurt chutney and lightly spiced onions with red chili powder and salt. Enjoy!