Easy Monsoon Snack: Methi na GotaVeg

1

In a mixing bowl, combine the besan (gram flour), salt, crushed pepper, crushed coriander seeds, suji (semolina), sugar, crushed ajwain (carom seeds), and a pinch of hing (asafoetida). Mix these dry ingredients well.

2

Add the roughly chopped fresh methi (fenugreek) leaves, fresh coriander leaves, and chopped green chillies to the dry mix. Stir until everything is well combined.

3

Gradually pour in water while mixing to achieve a thick, dropping consistency. Avoid making the batter too runny.

4

Add a pinch of cooking soda and a few drops of lemon juice to the batter, then mix well.

5

Heat oil in a kadai over medium-high heat. Take small portions of the batter and gently drop them into the hot oil. Be careful not to overcrowd the kadai.

6

Toss the gota while frying to ensure they cook evenly. Once they turn a lovely golden brown color, remove them from the oil.