How to make Methi Gota - A three flour combination pakora.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Fenugreek Leaves, Coriander Seeds (साबुत सूखा धनिया)
Cuisine : Gujarati
Course : Snacks and Starters
Methi Gota Recipe Card
Gujarat has long stretches of unspoilt coastline and an endless supply of fish and shell fish. But strict Jainism in the past and orthodox Hinduism today has encouraged widespread vegetarianism. The Gujarati cuisine is not heavily spiced but slightly sweeter than the cuisines of the neighbouring states.
Gujarati food is distinctively vegetarian with about 65% of its population shunning the meat. The remaining 35% of the state’s population consists of Bohra Muslims and Parsis. Bohra Muslims are the followers of Abdullah who were Hindus who adopted Muslim religion. The Parsi cuisine on the other hand is a blend of western influences.
For more recipes related to Methi Gota checkout Methi Palak ke Pakode, Methi Cheela, Kasuri Methi Chicken Tikka. You can also find more Snacks and Starters recipes like Breakfast Bread Cheese Balls, Chanki, Vegetable frankie, Lahori Fish Fry.
Prep Time : 16-20 minutes
Cook time : 11-15 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Mild
Ingredients for Methi Gota Recipe
Fenugreek Leaves 2 Large bunch
Coriander Seeds 1 medium bunch
Rice 3 1/2 tablespoons
Split Bengal gram (chana dal) 3 1/2 tablespoons
Gram flour (besan) 1 1/2 cups
Ginger paste 2 teaspoons
Green chilli paste 2 teaspoons
Red chilli powder 1 teaspoon
Turmeric powder 1/2 teaspoon
Yogurt 3 1/2 tablespoons
Sugar 1/2 teaspoon
Sesame seeds (til) 1 tablespoon
Soda bicarbonate a pinch
Ripe banana mashed 1
Salt to taste
Oil to deep fry
Method
Step 1
Dry grind rice and chana dal and keep aside. Take chopped fenugreek and coriander leaves in a bowl. Add gram flour, rice and chana flour, ginger paste, green chilli paste, red chilli powder, turmeric powder, yogurt, sugar, sesame seeds, soda bicarbonate, mashed banana and salt.
Step 2
Add a little water to make a thick batter. Add one tablespoon of hot oil. Mix well. Heat oil in a kadai and drop teaspoonfuls of batter into the hot oil.
Step 3
Deep-fry the gotas till golden. Drain onto an absorbent paper and serve hot.
