Methi Pakora / Gota without Methi leaves | Recipe

gram flour

🥗Healthier: chickpea flour

💰Cheaper: all-purpose flour

Chickpea flour is more nutritious, while all-purpose flour is more affordable.

rice flour

🥗Healthier: quinoa flour

💰Cheaper: cornstarch

Quinoa flour adds protein, while cornstarch is a budget-friendly thickener.

Start by mixing 1.5 cups of coarse chickpea flour with 2.5 cups of chopped coriander in a mixing bowl.

Add chopped green chilies, crushed black peppercorn, crushed coriander, carom seeds, and optional sugar to the bowl.

Include ground fenugreek seeds, baking soda, and salt to taste in the mixture.

Gradually add 0.25 cups of water to the mixture and whisk until the batter is fluffy.

Ensure the batter is not too runny or too stiff; it should hold its shape.

Heat oil in a deep frying pan over medium flame.

Once the oil is hot, test it by dropping a small amount of batter into the oil.

If it sizzles and rises to the surface, the oil is ready for frying.

Roll the batter into small balls and carefully drop them into the hot oil.

Fry the methi gota for 3-4 minutes until they are golden brown and cooked through.

Remove the fried gota with a slotted spoon and drain on paper towels to absorb excess oil.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens