Benefit from the traditional Gujarati dish, Methi na Gota. This straightforward, wholesome recipe is made with fenugreek leaves and a mix of spices.
Methi na gota is a conventional Gujarati snack that’s produced from fenugreek leaves and gram flour. It’s a common snack in Gujarat and is served as an accompaniment to meals or as a snack by itself.
The dish has a singular flavour and texture, and it may be loved by everybody. The mixture of fenugreek leaves, gram flour and spices make this dish each tasty and wholesome.
Methi na gota might be loved with chutneys or pickles, making it the proper snack for any event.
Methi Na Gota Recipe
Benefit from the traditional Gujarati dish, Methi na Gota. This straightforward, wholesome recipe is made with fenugreek leaves and a mix of spices.
Components for Methi Na Gota
- 3 cup Besan (Gram) Flour
- 1 cup Entire Wheat Flour
- 6 to eight Inexperienced Chillies relying on dimension, chopped
- 2 to three cup Fenugreek Leaves finely chopped
- 1 cup Coriander Leaves finely chopped (non-obligatory)
- 6 to eight Garlic Cloves
- 1/2 tbsp Curd
- 1 tsp Crimson Chilli Powder
- 1 tsp Turmeric Powder
- 1/2 tsp Asafoetida Powder
- 2 tsp Garam Masala Powder
- 4 tsp White Sesame Seeds
- 2 tsp Coriander Powder
- 2 tsp Black Pepper Powder regulate as required
- for deep frying Oil
- as per style Salt
- as per style Sugar
How you can make Methi Na Gota
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Combine the besan and wheat flour in a big bowl.
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Add fenugreek leaves, coriander leaves 3 to 4 tsp salt, 2 tsp sugar, pink chilli powder, turmeric powder, garam masala powder, asafoetida powder, sesame seeds, coriander powder and pepper powder.
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Combine nicely.
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Grind the inexperienced chillies and garlic to a easy paste.
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Add to the bowl together with curd.
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Combine nicely with none lumps to a thick batter.
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Warmth oil in a deep frying pan.
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Add 1 to 2 tsp oil to the batter and blend nicely.
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Drop small parts (medium sized balls) of the batter into the recent oil and fry till golden brown.
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Take away and drain extra oil.
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Serve scorching with inexperienced chutney.
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