Methi Na Gota is a rainy-season favourite in Gujarat - crispy on the outside, soft inside, and bursting with the flavour of fresh fenugreek. The key to perfect gota is a smooth, slightly coarse besan batter. Double Asopalav Besan delivers exactly the right consistency for authentic methi na gota.
Best Besan: Double Asopalav Besan
| ½ Cup water | |
| 1 Tbsp oil | |
| 1 Tbsp sugar | |
| 1 Chilli, finely chopped | |
| ½ Tsp ginger paste | |
| ½ Tsp coriander seeds, crushed | |
| ¼ Tsp ajwain / carom seeds | |
| ½ Tsp pepper, crushed | |
| ¼ Tsp turmeric | |
| ½ Tsp kashmiri red chilli powder | |
| A Pinch of hing / asafoetida | |
| 1 Tbsp lemon juice | |
| ¾ Tsp salt | |
| ¼ Tsp baking soda | |
| ¾ Cup fenugreek leaves / methi, finely chopped | |
| 3 Tbsp coriander, finely chopped | |
| 2 Tbsp rava / semolina / suji, fine | |
| 1 Cup Asopalav Besan | |
| Oil for frying |
Firstly, in a large mixing bowl take ½ cup water, 1 tbsp oil, 1 tbsp sugar, 1 chilli and ½ tsp ginger paste. Also add ½ tsp coriander seeds, ¼ tsp ajwain, ½ tsp pepper, ¼ tsp turmeric, ½ tsp chilli powder and pinch hing.
Furthermore add 1 tbsp lemon juice, ¾ tsp salt and ¼ tsp baking soda.
Using a whisk mix well making sure all the spices are combined well.
Now add ¾ cup fenugreek leaves and 3 tbsp coriander & mix well.
Further, add 2 tbsp rava and 1 cup Asopalav besan.
Whisk and mix to form a lump free thick batter.
Drop the batter into hot oil forming small balls.
Stir occasionally making sure the Gota are cooked completely.
