Methi na gota with masala curd tips for every possible failure. finally, enjoy methi na gota with green chutney. Subscribe to our Youtube ChannelClick here to Subscribe our Youtube Channel and stay updated with our latest video recipes. Methi Na Gota Traditional Gujarati Recipe Methi Na Gota is traditionally served with Thick Kadhi and tea. You will require very few ingredients to make this yummy gota.

I like to use lots of Try Making this Methi Na Gota / Methi Pakoda, they taste scrumptious. Serve this with Mint and Coriander Chutney, sweet chutney and with fried green chilies. Methi na gota Or Methi pakora is a Gujarati deep fried snack. You can have Methi na gota with masala curd tips for every possible failure using 20 ingredients and 7 steps. Here is how you achieve it.

Ingredients of Methi na gota with masala curd tips for every possible failure

You need 1 1/2 cup of chana (Chickpeas)flour.
Prepare 2 tbsp of sooji.
It's 1 cup of chopped and washed fenugreek leaves.
It's 1/2 cup of chopped and washed coriendar leaves.
Prepare 1 tsp of salt.
You need 1/2 tsp of Black pepper powder.
Prepare 5 of Green chillies(chopped).
Prepare 1/2 tsp of eno (batter than soda).
Prepare 3 tbsp of oil for moian.
It's As needed of Oil to fry.
You need of Masala curd.
Prepare 2 bowls of fresh unsour curd.
It's 1/4 tsp of salt.
You need 1/2 tsp of chilli powder.
Prepare 1/4 tsp of dhania jeera (coriander cumin)powder.
Prepare 1 tsp of sugar.
You need of Fried chillies.
It's 2 tsp of oil.
Prepare 5-6 of Fresh thick and mild green chillies.
Prepare to taste of Salt.

Basically these are fritters made with besan/gram flour and fenugreek leaves. they are Serve Methi na gota with any green chutney or mint chutney or raw papaya chutney. I served these with tomato sauce. A cup of masala tea will add. Gujarati methi na gota or methi pakora - a tea-time snack during winter or monsoon season, made It is very popular snack from Gujarat.

Methi na gota with masala curd tips for every possible failure instructions

Combine chana flour, sooji, salt and black pepper powder in a bowl. Add a little water at a time to make paste. Put oil to heat. Meanwhile add methi and coriendar. Mix well. Add 3 tbsp hot oil and combine again. Add water if needed to make batter with dropping (lumps) consistency as shown in the picture below. Add eno and beat vigorously with hand in the same direction. Drop dumplings in medium hot oil. Do not over crowd..
Stir and fry on medium heat till they get cooked from inside. do not let them turn brown. Remove from oil and serve hot..
These dumplings taste really nice with fresh masala curd. Take all the ingredients for masala curd and fold in gently to combine all the ingredients well. CAUTION: Brisk stirring will turn the curd into chhash..
Choose fresh, thick and mild green chillies. Wash and pat dry. Make a vertical cut on all the chillies. Fry in hot oil until you see a bit of fried skin here and there on the chillies. Chillies are supposed to be fried to get that fried flavour, not to make them tender. That's the reason why it is important to choose mild chillies. Sprinkle some salt,.
Tips : 1. Consume hot, straight out from oil to enjoy it's best taste and texture. 2. You can replace Eno with 1/4 tsp soda bi carb topped with 1 tbsp lemon juice to activate the soda. However, Eno is batter. Reasons given tin tip no. 9. 3. If you are making batter way in advance, add fenugreek leaves just before frying. 4. Add a little water at a time to control consistency of the batter..
5. Consider oil, fenugreek leaves and eno while adding water in the batter. Moisture in the leaves and oil both 6. Too thick a batter will make hard and dry dumplings whereas very thin batter will make oily dumplings. 7. The dumplings will remain uncooked from inside and get overcooked from outside of the oil is too hot. 8. These dumplings are supposed to maintain it's natural colour even after frying. If you let them turn a bit dark (pinkish or brownish), they get crunchy and do not taste nice..
9. Soda vs. Eno - soda has a typical sopy taste. If added even a little more it absorbs a lot of oil and you end up having very oily gotta. You don't have to worry about these points with Eno. Goya turns out to be very soft and spongy and oil free..

Dakor Na Gota with detailed step by step photos and video. Popular Indian street food. dakor na Some people also add methi leaves which make methi dakor na gota. Although the dakor na gota involves Furthermore add spices like cumin seeds, turmeric powder, chilli powder and garam masala. Paneer Tikka Masala - Spiced paneer (Indian cottage cheese) tikka in onion and tomato based curry. Ideally you should keep this marinated paneer in the fridge overnight but if that's not possible than minimum Use thick curd or preferably hung curd to marinate the paneer.