Gota

Servings: 2
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Ingredients
  • 1 cup Gram flour (sifted)
  • 1½ tsp Fennel seeds
  • 1½ tsp Coriander seeds
  • 1 tsp Black peppercorns
  • ½ tsp Ajmo
  • 1 tbsp Kasuri methi
  • 2 tbsps Green coriander (finely chopped)
  • 1 tbsp Fenugreek leaves (finely chopped)
  • 1 tsp Chilies (finely chopped, to taste)
  • 1 tsp Ginger (grated)
  • ½ tsp Salt (or to taste)
  • ½ tsp Sugar
  • ¼ tsp Turmeric
  • ¼ tsp Asafoetida (hing)
  • ⅛ tsp Baking soda
  • 1 tsp Lemon juice
  • Water (as needed)
  • Oil (for frying )
Instructions
  1. Coarsely crush together fennel seeds, coriander seeds, peppercorns and ajmo.
  2. Mix all the ingredients together in a deep dish, except baking soda and lemon juice.
  3. Add water, a little at a time to make a thick batter.
  4. Cover and let rest for 20 minutes.
  5. Add baking soda, pour lemon juice on it.
  6. Stir batter vigorously to aerate, add more water if needed to make a dropping consistency.
  7. Heat oil on medium and pour 1 tablespoon of hot oil in the batter and mix.
  8. Form small balls as you drop batter in oil to deep-fry.
  9. Stir and fry until puffed and light golden in color, do not brown.
  10. Remove and drain on a paper towel.
  11. Serve with besan chutney.