Methi ke Gote or Fenugreek leaves fritters is very popular snack from Gujarat and originally hails from tye village of DaKor in Gujarat . You can easily find these Gotas in shops selling street food. One can easily make these at home without any grinding or fermentation.
This is especially made in Gujarati household during the festival of Holi.
Prep Time: 10 mins | Cook time: 15 mins | Serves: 3-4
1 cup Chickpea Flour / Besan
1/4 cup sooji (semolina)
1/2 cup fresh Fenugreek Leaves chopped
1 tbsp Oil for the batter
1 tsp Coriander Seeds, lightly crushed
1 Tbs Peppercorns, crushed coarsely
1 tsp red chili powder
1 tsp ginger , chili paste
1 tsp Sugar
1/2 tsp Carom Seeds / Ajwain
1/4 tsp Hing / Asafetida
1/4 tsp Turmeric Powder
Juice of a lemon
1/4 tsp Baking Soda
Salt as per taste
Oil for deep frying
Whisk a tablespoon of oil and 5 tablespoons of water in a mixing bowl.
Add the baking soda, ginger /green chillie paste lemon juice , peppercorns, crushed coriander seeds, carom seeds, turmeric powder, hing, salt and sugar. Mix very well.
Now add chopped fenugreek leaves and mix well.
Now add the chickpea flour along with semolina and mix everything to form a thick batter.
Heat oil in a wok on medium flame for deep frying.
Scoop about a teaspoonful of batter with your fingers. Using your thumb slide it into the hot oil. Repeat 6 to 8 times depending on the size of your wok or karai.
Lower the heat and fry the gotas / fritters, turning them occasionally with a slotted spoon. They are done when they turn golden brown.
Drain them on paper napkins to remove excess oil.
Serve hot with mint coriander chutney or tomato ketchup along with coffee or tea.
Kasuri Methi is dried leaves of the fenugreek plant. It is an herb with a bitter but addictive taste.
Aloo Methi is a delicious dish made with potatoes, fenugreek leaves, and a combination of spices.
Kasuri methi is used as a flavoring agent in Indian cooking. Compared to the fresh leaves, the dried ones have very strong distinctive flavor which fascinates the taste buds . Kasoori Methi has a very long shelf life.
Potatoes (medium sized) – 3 (Boil, peel and cut them into medium sized cubes) I used whole baby potatoes
Dry fenugreek leaves / Kasoori methi – 3 tbs
Crushed Garlic – 1 tbs
Red chili powder – 1 tsp
Coriander powder – 1 tsp
Cumin powder – 1/2 tsp
Dry mango powder – 1 tsp (optional)
Turmeric powder – 1/4 tsp
Oil – 1 tsp
Cumin seeds – 1/2 tsp
Salt to taste
lime juice – 1tsp (optional)
Heat oil in a pan. Add cumin seeds . When the cumin seeds crack add crushed garlic and sauté till garlic turns slight brown in color. Add potato cubes and mix well. Add turmeric powder, red chili powder, coriander powder, cumin powder, dry mango powder and salt to taste. Saute for 3-4 minutes.
Now, add crushed dry fenugreek leaves/ kasoori methi and mix well. Let it cook for 3-4 minutes. Add lime juice and serve hot with chapati.
•Kasuri Methi is generally used as a condiment for flavouring various curries and subzis.
•It combines well with starchy or root vegetables like carrots, yams and potatoes.
•Add to whole wheat dough to make flavourful rotis and parathas.
.Add a teaspoon of dried fenugreek leaves to curries, as a spice, along with tomatoes.
•It is used popularly in handi recipes.
•It can also be roasted and crushed before adding to subzis, to enhance the flavour and aroma.