methi na gota or gujarati methi pakora

methi na gota or methi pakora is a gujarati deep fried snack. basically these are fritters made with besan/gram flour and fenugreek leaves. they are usually served as a snack during tea time. i have had methi na gota many times while living in mumbai. whenever we would buy mix pakora platter from the gujarati snack shops, they would also add methi na gota in the pakora mix. the texture used to be so soft and spongy, unlike the onion pakora or aloo pakora that used to be there in the platter… and i would always wonder how they make such soft pakoras. i checked a few cook books which i have, to get the authentic recipe and also one, that would give that kind of soft texture and taste in the methi na gota. finally i made my own adaptations after seeing a couple of recipes. in this recipe, ripe bananas are added and they help in making the pakora having the soft and porous texture. you can skip bananas but i would not suggest it… since they do add a lot of taste, texture, flavor and sweetness in the pakoras. the bitterness of the methi leaves also gets balanced due to the sweetness of the bananas. also the pakoras will brown quickly when frying due to the sugars in the bananas, so you will have a slight darker brown shade in the pakoras. serve methi na gota with any green chutney or mint chutney. i served these with tomato sauce. a cup of ginger tea will add more, when you are having the methi na gota . enjoy the monsoons snacking these crisp, soft & porous pakoras. if you are looking for more gujarati recipes then do check khaman dhokla, methi thepla, methi muthia, farali pattice and moong dal dhokla. methi na gota or methi pakora – makes 12-14 pakoras Author: dassana Recipe type: snacks Cuisine: gujarati Serves: 2-3 1 or 1 & ¼ cup besan/gram flour 1 cup methi leaves i medium sized ripe banana ¼ tsp turmeric powder ¼ to ½ tsp red chili powder 1 tsp white sesame seeds 8 to 10 black pepper, crushed ½ tsp coriander seeds, crushed 2 pinches of asafoetida 2 to 3 pinch of baking soda or ¼ tsp baking soda 2 tsp oil 1 green chili + ½ inch ginger crushed into a paste in a mortar & pestle ½ tsp sugar (optional) salt as required oil for deep frying the pakoras rinse and then chop the methi leaves finely. mash the banana in a bowl. add the methi leaves to it. add all the ingredients including the 2 tsp oil. add very little water, about 1 or 2 tbsp and make a thick batter, like a thick cake batter. we are making a thick batter first so that the later, the batter will become thin as the methi leaves will start to leave water. keep this batter covered aside for 30 minutes. after 30 minutes check the batter. the batter should be of flowing consistency. if the batter is still thick then you can add a few tbsps of water. heat oil for deep frying in a kadai or deep fryer. when the oil is medium hot. drop the batter from 1 tbsp measuring spoon into the oil. take care not to touch the spoon with the hot oil. you can also use a regular spoon. as soon as you drop the spoonful of batter in the oil, they will start puffing up and expand a bit and becoming brown. since we have added bananas the browning happens faster. so fry on a medium hot oil. fry the methi pakoras till golden and crisp all over. drain the pakoras on paper towels. serve methi na gota hot with any green chutney or tomato sauce. 3.2.2089 via Veg Recipes of India http://feedproxy.google.com/~r/VegRecipesOfIndia/~3/eTTB2xMCTLA/

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