Ingredients vegetarian 4 servings

• 11/2 cup packed fenugreek leaves (fresh or frozen & thawed)
• 2 cups besan (gram flour)
• 3 tbsp regular rava (semolina)
• 3/4 cup sour curd
• water - if needed
• 1/2 tsp cumin seeds
• 1 tsp saunf
• 1 tsp ajwain seeds
• 1 big onion chopped
• 3 tsp green chilli-ginger paste
• 1 tbsp ginger garlic paste
• 1/2 tsp turmeric powder
• 2 tbsp coriander powder
• 1 tbsp red chilli powder
• 1/2 tsp garam masala powder
• 2 tbsp chopped cilantro
• 1 tsp Eno fruit salt (or baking soda)
• salt - to taste
• sugar - to taste (optional)
• 1/2 tsp lemon juice
• 1 tsp hiing (asafoetida0
• 3 tsp oil + more for frying

Directions

1. Mix the flours and all the ingredients in a bowl and add three spoons of hot oil. Mix the ingredients in flour very well. Taste the mixture for salt and spice, and adjust to your taste.
2. Add small quantity of water and start making the dough; keep adding water only if needed, till you get a consistency where you can drop spoonfuls into the fryer, but not like a liquid. If you take a lump in hand, you should be able to shape it into a ball, but not too hard.
3. heat oil in a kadai and dip fry the gota.
4. Fry till they turn slightly golden brown in color. Drain on a piece of tissue paper.
5. Serve the spicy and absolutely delicious Methi gota with a cup of hot tea, and Besan ki chutuny.
   

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