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Cook Time 30 minutes
Ingredients Method

Ingredients
  

  • 2.5 cups chickpea flour
  • 1/2 cup whole wheat flour
  • 3 cups methi leaves/fenugreek greens washed very well
  • 4-5 green chilies finely chopped ( you may increase or decrease the number of chillies)
  • 1 teaspoon chopped ginger
  • 2 teaspoons red chili powder
  • 1 teaspoon turmeric powder
  • 2 teaspoons coriander and cumin seeds powder
  • 2 tablespoons sugar
  • 1 tablespoon lemon juice
  • 1 teaspoon coriander seeds lightly toasted
  • 1/2 teaspoon peppercorns
  • 1/2 teaspoon fennel seeds
  • 1 tablespoon yogurt
  • Oil for deep-frying any oil, we use groundnut oil for our daily cooking

Method
 

  1. In a deep mixing bowl, bring together all the ingredients except oil. Gradually add enough water to make a thick batter.
  2. Allow the batter to rest for 10-15 minutes.
  3. Place a kadai/wok with oil on flame.
  4. Once the oil has heated up, using a spoon or with hands drop a tablespoon of batter in the oil and deep fry the Methi na Gota until they are golden brown.
  5. Once done drain them on absorbent paper.
  6. Continue frying them in batches until the batter is finished.
  7. Serve hot with tea and some chutney, deep fried green chilies on the side.