Gujarati kadhi methi Na gota Gujarati methi na gota or methi pakora - a tea-time snack during winter or monsoon season, made from besan and fenugreek leaves. Gota has soft and spongy texture. At this time of winter, it is pleasure to have hot Methi gota with a fried chili and cup of tea.

Bahan Membuat Gujarati kadhi methi Na gota

  1. Prepare 2 cup of Besan.
  2. It's 2 tablespoon of Suji.
  3. You need 1/2 teaspoons of lal mirch powder.
  4. You need 1/2 tsp of Haldi.
  5. It's to taste of Salt.
  6. You need as needed of Dry methi (Jo hum season me sukha ke store karte hai).
  7. Prepare 1 tsp of Green chilli or ginger crush karke.
  8. It's 1 tsp of Eno ya 1 packet.
  9. It's 1 of Onion chopped.
  10. You need 2 tbsp of Coriander leaves chopped.
  11. It's as needed of Oil for frying gota (bhajiya).
  12. You need 1 tbsp of Chutney ke liye besan.
  13. Prepare 1 cup of water or 2 tbsp Dahi.
  14. You need to taste of Salt.
  15. Prepare to taste of Sugar and rai or hing.
  16. Prepare as needed of Oil for kadi tardka.
  17. You need 3-4 of kadi patta.
  18. It's 1 of Green chilli for frying.

Langkah Memasak Gujarati kadhi methi Na gota

  1. Pahele ham kadi ka batter ready karein..
  2. Kadi ke liye besan me pani or dahi milage mixi se.
  3. Mix karein or salt sugar and adrk Mir ch crush kiya hua add Karein..
  4. Rai hing ka tdka karke 10 minutes cook karein.ready to kadi..
  5. Besan me suji or sare species add karein methi or coriander or onion chopped add karein..
  6. Last me eno add Karein and i batter me grm oil dale.
  7. Or mix kar ke gota dip fry karein..
  8. Es trh hot oil me dip fry karein golden brown hone or nikal le.
  9. Gota sarv karne ke liye ready he.
  10. Gota or chutney apni pasand de garnish Karen..
  11. So ready to serve our yummy methi gota or chutney..

Serve this with Mint and Coriander Chutney, sweet chutney and with fried green chilies. Methi Na Gota is a famous Gujarati snack made with fenugreek leaves or methi leaves, gram flour and spices. These Gujarati style methi pakoras or fried fritters are so soft, light and very flavorful. I have learned this recipe from the Etv gujarati rasio show. It is more watery than Punjabi kadhi and I particularly like the sweet-sourness that is typical of gujarati cooking.

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