Gujarati style Methi Na Gota Recipe | Methi Na Gota

  Cooking Time: 15min 

Ingredients:

Item	Quantity
Gram flour or Besan	1 Cup
Methi or Fenugreek	1/2 Cup
Ajwain or Carom seeds	1 Teaspoon
Turmeric powder (optional)	1 Teaspoon
Fruit salt	1 Teaspoon
Sesame Seeds or Til	1 Teaspoon
Green chili	7 to 8 In Quantity
Salt	As per test
Oil	To deep fry

Recipe: 

1. Let's make the simple fenugreek fritters. Take a mixing bowl and add the above ingredients in it. 
2. First, add gram flour or Besan, Methi or fenugreek leaves, we need to chop it before adding it.
3. Add turmeric powder, Ajwain or carom seeds, sesame seeds or Til, finely chopped green chili and salt as per test. Mix them well and gradually pour the water in it, so that there will get the lump-free texture of the gram flour.
4. We need the batter in medium consistency, not so thick not so thin. We need to heat up the oil in the pan to deep fry it. 
5. Before dropping the Gota in oil, make sure your oil is hot enough. Now add the fruit salt in the batter and we need to start making Gota as soon as we mix it well in the batter. We can skip the fruit salt and instead of that, we can add baking soda in it. 
6. Drop the Gota inside the oil, you can see it will become in rounded shape automatically. Don't go on our images, we like the bitterness of the fenugreek that's why we added less soda in it. Enjoy your fritters with tomato sauce or Kadhi or tamarind chutney.  

Tips:

1) The best way to mask the bitterness of the fenugreek leaves is to blanch them along with some salt and squeeze in a little lemon juice in boiling water for a minute, refresh in chilled water to avoid carryover cooking and then use it.

2) Avoid the mistake to of adding more fenugreek in this batter, cause it will turn your fritters in more bitter. So we must have the ratio of 2 is to 1- Grams flower should be twice in the ratio of fenugreek leaves.

This very famous Gujarati dish contains around 260 calories in the single-serving plate. People used to serve it with Kadhi, which is made from gram flour cooked in water. The Kadhi is non-spicy, sweet and sour. The sourness in Kadhi is coming from lemon or curd used inside it.

Fenugreek leaves are very healthy as they can reduce bad cholesterol. Prevent and control diabetes by regulating the absorption of sugar by the body.😬

Dry version of fenugreek is also good for health and in many Indian dishes we used to add it. Fenugreek seeds are also beneficial for lowering blood sugar levels, boosting testosterone, and increasing milk production in breastfeeding mothers. 

Fenugreek seeds may also reduce cholesterol levels, lower inflammation and help with appetite control. 

Isn't the fenugreek have too much beneficial for our health? 

Methi or fenugreek is a basic ingredient of so many types of Indian cousins, like Methi malai matter, Methi Thepla, Methi Thalipith. In Gujarat, the people used to make the sweet version from Methi seeds is Methi Laddu.

Some times it's mandatory to cook the fenugreek leaves with salt in water for about a min to remove the bitterness from it. So it will give us a medium texture of bitterness. 

In some region of India, like Maharashtra the people used to make the Sabzi from fenugreek leaves, which contains only green chili, garlic cloves and yellow lentils or Moong dal, Mung dal. They used to have it with chapati, which is one of the Indian bread made from wheat flour.

Hope you guys will try this recipe at home and enjoy it a lot. We will come up with the recipe of Kadhi as early as possible. Till that stay happy and have some fenugreek.