Methi na gota

 Gota is my pappa/s favorite farshan. Generally, mummy used to make it on Sunday in our elaborated lunch.

Ingredients:

2 cups gram flour/besan

1/2 cup coarse wheat flour

2 cup fenugreek leaves(washed and finely chopped)

1/2 cup coriander

1-2 green chilli

small piece of ginger

1 cup curd

crushed black pepper

garam masala 1/2 teaspoon

Fruit salt 1/2 sachet (small one)

salt as per taste

turmeric powder 1 teaspoon

chili powder 1 teaspoon

dhania powder 2 teaspoon

oil for deep frying

riped banana(optional)

Method:

Mix besan and wheat flour. Mix all spices including salt. Mix well. Now add grated ginger, finely chopped green chili, coriander, curd, and finely chopped fenugreek leaves. Add warm water and make a batter. Add fruit salt and mix in one direction for about 2-3 minutes. This will help to make gota soft and fluffy. Batter should be of a thick consistency.(like that of idli or dahi vada).

take oil in a pan and heat it. Once the oil is heated, add a small ladle (small-sized spoon)of batter to make gota directly by putting in the oil. Turn its side to make it golden brown. Make sure it doesn't get burnt.

You can add 1/2 cup of rava to make it crispy. Mashed ripe banana can be added if you like a mild sweet taste.

Another option is to add garlic.

if you don't want to deep fry, you can apply oil in appe pan and fill it with the batter and cover for 10 minutes, flip on other side, and allow to cook for another 5-10 minutes. Gota will be ready. However this gota tastes yummy when deep fried and is served hot. Serve with green chutney. 



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