BM # 59 Week 2 Day 1
 
For the second week of BM # 50 I have picked Methi recipes. Methi or fenugreek is a winter green which is one of the greens that is my favorite, next to sarso or mustard. Spinach is one green that I am not really fond of , though I eat it mixed with some other veggie . As always Valli put a clause to these methi dishes, three days and three categories. So I begin with Methi Gota which is a very popular snack of Gujarat.
 
The gotas have a little bit of sugar, which is added to kill the bitterness of the fenugreek. These gotas were my father in laws favorite and we used to make them very often. Times have changed and deep fried food is avoided but still we do make them once in a while.These gotas are a part of the Gujrati Thali that I made. I had cooked for 100 people at the hotel and I still need to post that Thali.
 
Coming to the recipe.
 Methi na Gota
1 cup besan
1/2 cup methi leaves
3-4 green chillies, finely chopped
1/4 tsp whole coriander seeds
1/4 tsp sugar
Salt to taste
Pinch cooking soda
Sieve the chick pea flour.
Wash and chop the methi leaves.
Add these and rest of the ingredients to the chick pea flour.
Slowly add water to make a semi soft batter, make sure the batter is not very soft.
Heat oil and make balls of this batter and deep fry to a golden.
Serve with either sweet chutney or ketchup.
 
 

Methi na Gota

16 thoughts on “Methi na Gota”

  1. Awesome looking methi gotas. I recently had a Kathiawadi thali at a restaurant and they served some gotas too. Will definitely try these out some time.

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