If you are are a regular visitor to my blog i am sure you will know my love for pakora /bhajias which features in my kitchen menu atleast once .
After having made Methi nu gota bhaji i felt in love with these delicious fritters made from methi (fenugreek leaves) .My verdict after tasting was flavourful ,irresistible & delicious .
Other day i tried these bhajia following same recipe using coriander leaves which are known as cilantro in english,dhania in hindi and kothimbir in marathi,hence i named them dhania na gota bhaji.
For those who are wondering whats methi na gota , methi is fenugreek leaves and gota means pakoda or fritters. So methi na gota means ---> fenugreek leaves pakoda/bhajia /fritters.
These are one of the most authentic (Indian) Gujarati snacks or "farsan" (Snacks as we call "Farsan" in Gujarati). You will find this on the menu of any farsan-selling store in Gujarat,Its a pleasure to have these gota bhaji at home during winters and monsoons with a nice cup of Hot Ginger Tea.The most famous gotas are from Dakor (Dakor is - hence are called Dakor na gota.
These mouthwatering methi gota are light and fluffy and spongy from inside and crunchy from outside. Very Easy to make these little tasty fritters. i got this recipe from my neighbour rekha aunty.
Ingredients:
1.5 cups besan (gram flour)
1 ripe banana, peeled, mashed (optional)
2 tbsp rava (semolina)
1 Cup freshly chopped coriander
3 tsp ginger - green chilies paste or semi crushed
pinch tsp turmeric
1 tsp red chilli powder
1/4 tsp asafoetida
½ teaspoon Carom seeds (Ajwain/owa)
2 tsp sesame seeds
5-7 whole peppers- semi crushed
10-15 Whole Coriander Seeds - semi crushed
1/4 th tsp soda bi carb /baking soda) Or Eno - fruit Salt
1 Tablespoon Sugar
2 tsp yoghurt /lime juice
salt to taste (Mine are on the sweeter side)
oil for frying
Method:
1. Mix the besan (gram flour) & rava, Add all the rest of the ingredients except soda /eno and mix well.
2. Now add chopped coriander, little water to make a thick batter till you get a consistency where you can drop spoonfuls into oil (it should be thick than dosa batter).
3. Let this mixture sit for 10-15 minutes. Add soda bi carb / Eno just before frying and mix well.
4. Meanwhile, Heat the oil on high, in a kadhai.
5. add some 3- 4 tsp of hot oil to this batter (this makes the gotas crunchier and fluffier).
6.with a spoon add a tablespoon of the mix to the heated oil and fry it till it turns golden brown all over. Simultaneously fry 4-5 gotas at a time.
7. Drain on a napkin/tissue paper so that excess oil is removed
8. Serve with Sweet Tamarind & Date Chutney or coriander chutney or ketchup too. Originally its served with yogurt kadhi
