Methi Na Gota/Gujarati Methi Pakoda/Methi Pakora

Somehow i felt like blogging is taking a back seat, professional life is quite hectic now. With just three months to end an Academic year, so many things are happening in my profession. Nothing to do with, late month i couldnt able to participate in an event which is quite close to my heart. Yes am talking about the Shhh Cooking Secretly, a monthly event started by me, which is now hosted by Mayuri Patel. Last month's theme was Goan cuisine which is one among my favourite. Obviously i was looking for the annoucement of this month's theme and joined immediately as we are landing to Gujarat. Gujarati cuisine is definitely an another Indian cuisine which is quite popular around the world. Their dhoklas and khandvis have their own place in most of the North Indian Thalis. Their way of cooking foods are seriously very simple with gluten friendly ingredients as much as vegan as well. Gujarati cuisine is one of the oldest cuisine with unique cooking style, different pickles, farsans and chutneys with are highly nutritional.

Coming to the event, my pair for this month's event is Kriti Singhal Agrawal who blogs at Krispy Kadhai. She gave me Besan aka gram flour and curd, since i have already dished out couple of Gujarati dishes like dhokla and khandvi, i couldnt think more than making some crispy beauties with these two ingredients. Hence i hunted for a quick and delicious fried pakoras and this Methi Na gota caught my eyes. Obviously pakoda with methi leaves tempted me a lot. Thank god that i had some frozen methi leaves in my freezer which came to rescue me to dish out this dangerously addictive pakodas. Thank you Kriti, for pulling me to dish out these cuties.

Recipe Source: Spice Up the Curry
1cup Gram flour/Besan
1/2cup Methi leaves (chopped)
1/2tsp Ajwain seeds
1tsp Coriander seeds (slightly crushed)
1/4tsp Asafoetida powder
1/4tsp Baking soda
1tsp Peppercorns (crushed)
4 Green chillies (chopped)
1tsp Sugar
Oil for deepfrying +1tbsp Oil
1/4cup Curd
Salt

Take the curd, oil in a bowl, add the baking soda, salt, sugar, asafoetida powder, crushed peppercorns, carom seeds, crushed coriander seeds and green chillies.

Mix everything well, add the chopped fenugreek leaves and mix them well.

Now add the gram flour/besan, mix everything well to make a pakora batter.

Meanwhile heat oil for deepfruing, once the oil is hot, drop small balls either by using your hands or else with two spoons.

Cook them in medium flame until they turns golden brown.

Drain the excess of oil with a paper towel.

Enjoy this methi na gota with your favourite coffee or tea.