Preparation Time : 50 minutes
Cooking Time : 6 – 8 minutes for each batch deep fried
Serving : 6 members
Description
I know just two dishes that I use fresh fenugreek greens for . One is for methi chapathi and the other I use the fenugreek greens along with chicken or mutton gravy . I came across this recipe in good food magazine and was delighted about the easy approach and uncomplicated home style recipe to use fresh fenugreek greens . Followed the original recipe religiously but found the fenugreek leaves bitterness over powering the gotas so on my next try used a simple trick I always do to remove the bitterness of the fenugreek greens to a certain amount by soaking them in water along with sugar for a few minutes , drain and use as required . This worked wonders with the light , airy , crunchy , local , rugged flavoured gotas . These gotas are a Gujarati variation of the methi pakoras found across India which is usually made in winter as a street food . Some of the greatest Indian tastes in food are with the street food sellers in our country . I made these for ifthar which was an apt opportunity to add some greens into my menu injecting a dose of freshness .
Ingredients
Ingredients | Quantity |
|---|---|
| Gram flour | 1 1/2 cup |
| Whole wheat flour | 1/2 cup |
| Salt | to taste |
| Sugar | 1 teaspoon + 1 tablespoon |
| Red chilli powder | 1/2 teaspoon |
| Turmeric powder | 1/2 teaspoon |
| Asafoetida | 1/4 teaspoon |
| Garam masala powder | 1 teaspoon |
| White sesame seeds | 2 teaspoons |
| Coriander seeds | 2 teaspoon coarsely crushed |
| Black peppercorns | 10 coarsely crushed |
| Green chillies | 4 crushed |
| Garlic cloves | 4 crushed |
| Curd | 4 tablespoons |
| Fresh fenugreek leaves | 2 cups cleaned |
| Fresh coriander leaves | 1/2 cup chopped |
| Oil | to deep fry |
Method
- Marinate cleaned fresh fenugreek leaves in 1 cup water with 1 tablespoon of sugar for 15 minutes .
- Mix gram flour , salt , sugar , chilli powder , turmeric powder ,asafoetida , garam masala powder , sesame seeds ,coriander seeds , green chillies , garlic and pepper corns together .Add curd and mix well .
- Top with fresh methi leaves drained and coriander leaves along with 1/2 cup water to make a thick paste consistency batter similar to condensed milk .Let the mixture stand for 15 minutes .
- Add baking soda and mix well . Heat oil until extremely hot .Add 4 teaspoons of hot oil to the gota mix ,this helps the gotas get crunchy and light .
- Gently add a tablespoon of the mix to the heated oil and fry until golden brown in colour .Drain and repeat with the rest of the batter .
- Serve hot with green chutney and sweet tamarind chutney.
