Methi gota

Post marriage, MIL taught me to make these as they are pretty popular with every one at home. I did not enjoy them when I first tasted it. They are sweet and sour. That was one taste I had never found in any kind of pakoras. When I tried it the next time I knew what to expect. I have loved them ever since. 

1 cup coarse chickpea flour
1 tspn garam masala
1 tspn red chilli powder
2 tspn sugar
1 tspn black pepper powder
2 tbsp dried fenugreek (kasuri methi)
1 tspn citric acid/ 1 lemon juice
2 tbsp vegetable oil
1 tspn baking soda
salt to taste
Oil to deep fry
1) Add all the ingredients in a bowl and mix well.
2) Add water a spoon at a time to make a medium consistency batter.Almost cake like.
3) Heat vegetable oil in a large frying pan until it hot.
4) Reduce the flame to medium.
5) Drop spoonful of batter at a time.
6) Let them fry till they are golden brown in color
7) Serve hot

You can add ripe banana as a variation (It tastes me, be adventurous) 


lovely gotas...have u tried these with fresh methi?
Archana said…
These gotas are new to me. But sound yummy.
Chef Mireille said…
hi - well I finally made the pholourie I had mentioned when I made your gota, which was similar. Here's the version from the Caribbean -

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