Gota
Ingredients
1 cup
Gram flour
(sifted)
1½ tsp
Fennel seeds
(raw)
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 (recipe under "chutneys").