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Methi Na Gota Recipe | Gujarat's Famous Methi Pakode with Tips | मेथी के पकोड़े | Chef Sanjyot Keer
Ingredients
- Chickpea flour2 ¼ cups
- Baking soda¼ tsp
- Fine rava2 tbsp
- Fenugreek1 cup
- Cilantro½ cups
- Chili pepper3–4 nos
- Coriander seed1 tbsp
- Carom seed½ tsp
- Asafoetida½ tsp
- Turmeric · powder¼ tsp
- Black pepper¼ tsp
- Salta pinch
- Sugar1 tbsp + 1–2 tbsp
- Lemon
- Oil2–3 tbsp
- Water 2 cups turmeric powder½ tsp
- Mustard seed½ tsp
- Curry8–10 nos
- Green chilli 2 nos. salt if required
Instructions
- Sift the besan with the baking soda into a large bowl. Add the fine rava and gradually add water while whisking, to make a thick, smooth batter. Whisk well to add air, then cover and rest for 15–20 minutes.
- Meanwhile, finely chop the methi leaves and make the besan kadhi.
- Heat oil in a deep kadhai for frying.
- Add the chopped methi, the remaining batter ingredients (coriander, chillies, ginger, coriander seeds, ajwain, hing, turmeric, black pepper, salt, sugar and lemon juice) and mix gently with a spatula. Add a few tablespoons of the hot oil to the batter and mix well.
- Adjust the batter so it is semi-thick, not runny, and can be scooped easily with your fingers.
- Drop small portions of batter into the hot oil, pushing them in with your thumb. Fry on medium flame, turning occasionally, until evenly golden, crisp and cooked through.
- Lift out the pakodas with a spider and drain them on a sieve. Fry the remaining batter the same way.
- In the same oil, fry the slit pakoda chillies briefly, then transfer to a bowl and sprinkle with a pinch of salt.
- Serve the hot pakodas immediately with the salted fried chillies, besan kadhi and hot chai.
Summarized from Your Food Lab's video. Watch it for the details.
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