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Dal vada witj chutney

Gota (Methi na Gota)

Gota, specifically Methi na Gota, are deep-fried fritters made from gram flour (besan) and fresh fenugreek leaves (methi). They are a classic Gujarati tea-time snack, known for their soft, spongy texture on the inside and a slightly crisp exterior. They have a characteristic savory, slightly bitter, and spicy taste.
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Servings: 5
Course: Appetizer, Breakfast, Main Course, Side Dish, Snack
Cuisine: Gujarati, Indian, vegetarian
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups gram flour besan
  • 1 cup finely chopped fresh fenugreek leaves methi
  • ¼ cup semolina suji/rava, for crispness
  • 1- inch ginger grated
  • 2-3 green chilies finely chopped
  • 1 teaspoon sugar
  • ½ teaspoon turmeric powder
  • A generous pinch of asafoetida hing
  • 1 teaspoon whole or coarsely crushed coriander seeds
  • ½ teaspoon coarsely crushed black peppercorns
  • ½ teaspoon carom seeds ajwain
  • A pinch of baking soda
  • 2 tablespoons hot oil
  • Salt to taste
  • Water as needed
  • Oil for deep-frying

Equipment

  • Mixing bowl
  • Whisk
  • Kadai or deep frying pan

Method
 

  1. In a large mixing bowl, combine the gram flour, chopped fenugreek leaves, and semolina.
  2. Add the ginger, green chilies, sugar, turmeric powder, asafoetida, crushed coriander
  3. seeds, crushed black peppercorns, carom seeds, and salt. Mix well.
  4. Heat oil for deep-frying in a kadai. Take 2 tablespoons of the hot oil and pour it over the
  5. flour mixture. Mix it in.
  6. Gradually add water to make a thick, yet smooth batter. The consistency should be like a
  7. thick pancake batter.
  8. Just before frying, add a pinch of baking soda and mix gently.
  9. Carefully drop small, bite-sized portions of the batter into the medium-hot oil using your
  10. fingers or a spoon.
  11. Fry the gotas on medium heat, turning them occasionally, until they are golden brown and
  12. cooked through.
  13. Remove with a slotted spoon and drain on paper towels.
  14. Serve hot with a sweet and tangy chutney or fried green chilies.

Notes

Adding hot oil to the batter (known as 'mohan') makes the gotas crispy.
Do not overcrowd the pan while frying; this ensures even cooking and prevents them from
becoming greasy.
he batter should not be too thin, or the gotas will absorb too much oil. It should not be too thick, or they will be dense.