Methi Pakodas, also known as “Methi na Gota” in Gujarat, are a famous snack prepared using gram flour, Indian seasoning, sour curd and fresh methi(fenugreek) leaves! It tastes great with a cup on Indian Chai or some spicy cilantro chutney. These fritters are very easy to make, and can be improvised in several ways. Its a great way to use some fresh seasonal Methi; after all, who can deny a serving of garama-garam gotas?!
I’m sending these to Red Chillies who’s calling out for Fenugreek recipes for the Herb Mania started by Dee! And as these serve to ge great finger-foods at parties, I’m also sending them to WYF-Party Food event at EasyCrafts!
1 cup packed fenugreek leaves (fresh or frozen & thawed)
1.5 cups besan (gram flour)
2 tbsp regular rava (semolina)
3/4 cup sour curd
water – if needed
3 tsp green chilli-ginger paste
2 tbsp chopped cilantro
1 tsp Eno fruit salt (or baking soda)
salt – to taste
sugar – to taste (optional)
1/2 tsp lemon juice
1 tsp hiing (asafoetida0
3 tsp oil + more for frying
Mix the flours and all the ingredients in a pan and add three spoons of oil. Mix the ingredients in flour very well. Taste the mixture for salt and spice, and adjust to your taste.
Add small quantity of water and start making the dough; keep adding water only if needed, till you get a consistency where you can drop spoonfuls into the fryer, but not like a liquid. If you take a lump in hand, you should be able to shape it into a ball, but not too hard.
Heat the oil on high; when it gets hot enough for frying, reduce the flame to medium-low. Drop spoonfuls of dough, 4-5 at a time, into the wok. Fry till they turn slightly golden brown in color. Drain on a piece of tissue paper.
Serve the spicy and absolutely delicious Methi Gotas (Pakodas) with a cup of hot tea, some cilantro chutney or plain good-old-ketchup!