Methi Pakoda

Ingredients

• 11/2 cup packed fenugreek leaves (fresh or frozen & thawed)
• 2 cups besan (gram flour)
• 3 tbsp. regular rava (semolina)
• 3/4 cup sour curd
• water - if needed
• 1/2 tsp. cumin seeds
• 1 tsp. saunf
• 1 tsp. ajwain seeds
• 1 big onion chopped
• 3 tsp. green chilli-ginger paste
• 1 tbsp. ginger garlic paste
• 1/2 tsp. turmeric powder
• 2 tbsp. coriander powder
• 1 tbsp. red chilli powder
• 1/2 tsp. garam masala powder
• 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. hing (asafoetida0
• 3 tsp. oil + more for frying

Method:

1. Mix the flours and all the ingredients in a bowl and add three spoons of hot oil. Mix the ingredients in flour very well. Taste the mixture for salt and spice, and adjust to your taste.
2. 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 spoonful’s 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.
3. Heat oil in a kadai and dip fry the gota.
4. Fry till they turn slightly golden brown in colour. Drain on a piece of tissue paper.
5. Serve the spicy and absolutely delicious Methi gota with a cup of hot tea, and Besan ki chutuny.