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)
Making methi na gota recipe:
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.