these spicy chickpea fritters are made with fresh fenugreek and spices and a traditional snack in the state of Gujarat in India. This is my MIL’s recipe and turn out amazing every single time! Enjoy them with cilantro chutney, yogurt, peppers, onions, or on their own! Let me know what’s your favorite gota accompaniment!
INGREDIENTS
½ cup semolina (rava)
1 tbs oil
1 cup chickpea flour (besan)
1 cup fresh chopped and washed fenugreek leaves (methi)
½ cup fresh chopped and washed cilantro
1 tsp ground cumin seeds (jeera)
1 tsp ground carom seeds (ajwain)
1 tsp ground green chili (to taste)
½ tsp turmeric powder (haldi)
1 tsp red chili powder (lal mirch)
1 tsp sugar
½ tsp salt (to taste)
Pinch hing/asafoetida
Approximately ½ cup water
Add before frying
2 drops of lemon juice
¼ tsp baking soda
pinch fruit salt (Eno)
Oil for deep frying
Optional: ½ tsp ginger paste, ½ tsp garlic paste, ½ shredded firm banana
INSTRUCTIONS
1 Massage the oil into the rava
2 Chop and wash the methi atleast 3 times. In a mixing bowl, add all dry ingredients together and mix together well
3 Gradually add water and keep stirring until a thick batter is formed
4 Heat oil on a medium flame
5 Add the lemon juice, baking soda and Eno to the batter and mix together
6 Drop small portions of the batter into the hot oil and fry the gota until they turn golden brown in color
7 Serve hot with chutney or ketchup, fried chilis, onions, and/or spicy yogurt. Definitely add the steaming chai too!
Tags: Indian, Gujarati, Snacks, Sides
