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Methi Na Gota Recipe – Superior Delicacies


Benefit from the traditional Gujarati dish, Methi na Gota. This straightforward, wholesome recipe is made with fenugreek leaves and a mix of spices.

Methi Na Gota

Methi na gota is a conventional Gujarati snack that’s made out of fenugreek leaves and gram flour. It’s a well-liked snack in Gujarat and is served as an accompaniment to meals or as a snack by itself.

The dish has a novel flavour and texture, and it may be loved by everybody. The mix of fenugreek leaves, gram flour and spices make this dish each tasty and wholesome.

Methi na gota might be loved with chutneys or pickles, making it the right snack for any event.

Methi Na Gota

Methi Na Gota

Methi Na Gota Recipe

Benefit from the traditional Gujarati dish, Methi na Gota. This straightforward, wholesome recipe is made with fenugreek leaves and a mix of spices.

Prep Time15 minutes

Prepare dinner Time15 minutes

Complete Time30 minutes

Course: Snack

Delicacies: Gujarati

Components for Methi Na Gota

  • 3 cup Besan (Gram) Flour
  • 1 cup Complete Wheat Flour
  • 6 to eight Inexperienced Chillies relying on measurement, chopped
  • 2 to three cup Fenugreek Leaves finely chopped
  • 1 cup Coriander Leaves finely chopped (non-obligatory)
  • 6 to eight Garlic Cloves
  • 1/2 tbsp Curd
  • 1 tsp Pink Chilli Powder
  • 1 tsp Turmeric Powder
  • 1/2 tsp Asafoetida Powder
  • 2 tsp Garam Masala Powder
  • 4 tsp White Sesame Seeds
  • 2 tsp Coriander Powder
  • 2 tsp Black Pepper Powder regulate as required
  • for deep frying Oil
  • as per style Salt
  • as per style Sugar

make Methi Na Gota

  • Combine the besan and wheat flour in a big bowl.

  • Add fenugreek leaves, coriander leaves 3 to 4 tsp salt, 2 tsp sugar, crimson chilli powder, turmeric powder, garam masala powder, asafoetida powder, sesame seeds, coriander powder and pepper powder.

  • Combine properly.

  • Grind the inexperienced chillies and garlic to a clean paste.

  • Add to the bowl together with curd.

  • Combine properly with none lumps to a thick batter.

  • Warmth oil in a deep frying pan.

  • Add 1 to 2 tsp oil to the batter and blend properly.

  • Drop small parts (medium sized balls) of the batter into the recent oil and fry till golden brown.

  • Take away and drain extra oil.

  • Serve scorching with inexperienced chutney.

 

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