8-10Black peppercornslightly crushed in mortar and pestle
1teaspoonCoriander seeds (sabut dhaniya)lightly crushed in mortar and pestle
½teaspoonAjwain (Carom seeds)
4Green chilieschopped finely
½cupFenugreek leaves (Methi leaves)plucked, measured, washed and chopped
1cupBesan (gram flour)
Instructions
Take water and 1 tablespoon of oil in a bowl. Mix it well.
Then add baking soda, salt, sugar, asafetida, crushed peppercorns & coriander seeds, carom seeds and green chilies. Mix it very well.
Then add fenugreek leaves. Mix it properly.
Now add chickpea flour (besan). Mix it and make sure there are no lumps.
Heat the oil in a pan on medium heat for deep frying.
Once oil is hot enough Drop small balls in it using your hand or with help of two spoons. Make sure that you drop medium sized batter in hot oil, because while it is frying then will puff up and get bigger in size.
Do not touch them for at least 40 seconds after dropping batter otherwise they will break. After some time move them around and fry till they become golden brown.
Remove them on paper towel line dish.
Repeat the same frying for rest
Notes
In this methi gota recipe, green chilies are only spice that we are using. So I have used 4 medium sized chilies. If you don’t like spicy you can reduce the amount. Use it as per your liking spiciness.
I have used fresh methi leaves. First remove stems and keep only leaves. Measure the leaves to ½ cup then wash it very well, squeeze all the water and then chop them.
Always fry gota on medium heat, and keep moving them to get it golden brown from all sides. If you fry them on higher heat then they stays raw from inside. It is very awful to eat raw besan.
Gota will expand or puff up in size as they fry, so make sure to add small-medium sized batter in hot oil.
To make fried chili, wash and dry chilies, give a slit and deep fry in oil. It takes only few seconds.