Recipe courtesy of Palak Patel
Recipe courtesy of Palak Patel
Watch how to make this recipe.
Methi Na Gota (Fenugreek Fritters)
Getting reviews...
- Level: Intermediate
- Total: 40 min
- Active: 30 min
- Yield: 15 to 17 fritters
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 16 servings
- Calories
- 228
- Total Fat
- 12 g
- Saturated Fat
- 1 g
- Carbohydrates
- 26 g
- Dietary Fiber
- 9 g
- Sugar
- 2 g
- Protein
- 10 g
- Cholesterol
- 0 mg
- Sodium
- 161 mg
These fenugreek and besan fritters are popular as an appetizer, for lunch or to make for guests or family during holiday celebrations. The fritters are meant to be heavy on the greens and although deep fried, they are still soft and airy. Fenugreek is a slightly bitter green that can be found fresh at South Asian markets. Look for fenugreek that is green and vibrant; dry, yellowish or droopy fenugreek will not result in the best fritters. Besan is a chickpea flour found in Indian markets; it varies from chickpea flour found in mainstream grocery stores. Note: Make sure to wait to add the baking soda and lemon juice until the oil is hot and you are ready to fry. This activates the leavening so the fritters will be airier!
- Level: Intermediate
- Total: 40 min
- Active: 30 min
- Yield: 15 to 17 fritters
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 16 servings
- Calories
- 228
- Total Fat
- 12 g
- Saturated Fat
- 1 g
- Carbohydrates
- 26 g
- Dietary Fiber
- 9 g
- Sugar
- 2 g
- Protein
- 10 g
- Cholesterol
- 0 mg
- Sodium
- 161 mg
Ingredients
NEW: You can now switch to Cook Mode to keep your screen awake.
Directions
- Line a baking sheet or large plate with paper towels.
- Mix the methi leaves, besan, salt, pepper, chiles and 1/2 cup water in a large, wide shallow mixing bowl with your hands until no lumps remain. The batter should be thick but not dry, more like a thick pancake batter.
- Heat about 1 1/2 inches of oil in a Dutch oven or wide shallow pot over medium-high heat until hot. To test the oil, drop a small bit of the methi leaves into the oil. If they float to the top right away, the oil is ready.
- Once the oil is ready, sprinkle the baking soda over the fritter batter and pour the lemon juice over the baking soda to activate it. Let it foam, then use your hands to lightly mix and combine evenly.
- Scoop about 1 1/2 tablespoons of the batter with your fingertips (or a cookie scoop) and gently drop the batter into the hot oil. Do not form a perfect ball; the peaks and rough edges create an extra-crispy fritter. Form 6 to 8 fritters at a time, making sure not to crowd the oil. Use a wide spatula or spider to gently turn the fritters and cook until just barely golden, 1 to 2 minutes per side. Test one to make sure the center is cooked through and adjust the salt and heat. If they are browning quickly, reduce the heat slightly. Drain the fritters on the prepared baking sheet. Repeat with the remaining batter.
Cook’s Note
You can gently pull off the individual leaves by hand, or you can try this fun method: Push the stem from the outside of a large colander through one of the holes and gently pull. The leaves will fill the bowl of the colander and you can discard the stems.
Looking for Something Else?
Related Pages
- You Can Expect to See Chick-fil-A’s Signature...
- 7 Best Places to Buy Food That Aren't a Grocery...
- You Can Now Taste Carbone’s Famous Spicy Vodka...
- Help Around the Kitchen
- People Are Hunting for This Viral 4-Pound Cupcake...
- Ben & Jerry’s Creates Ice Cream for Man’s Best...
- So You Got Your Hands On Barilla’s Heart-Shaped...
- Which Grocery Stores Are Open on Christmas Day?
- South African Sweet Potato Fritters