Methi Gota (Fried Chickpea Flour & Fenugreek Fritters)

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   ["Mix all the ingredients in a bowl except oil. Add 4 tablespoons of water to make the dough thick and pasty. The dough should be thinner than a dough to make bread but thicker than that of a pancake. If you insert a teaspoon in this batter, you should be able to pick up a ball in the spoon without running from the sides.", "Heat oil in a high-sided frying pan. After 6 to 7 minutes, add a small piece of chickpea flour dough to the oil. If the piece hits the oil with a buzzing sound and comes right up to the top, it means the oil is hot enough. Now take a teaspoon of this oil and add it to the batter. Known an ""mon,"" this oil is supposed to make the gota cripsy.", "Generally, I use my hand to drop these gota into the oil. Take marble-sized dough in your hand between your thumb and four fingers. Insert it into the oil slowly by pushing the thumb across the fingers.", "Add 4 to 5 gotas at a time. Turn them with a slotted spoon and make sure they get a golden brown color. It will take about 5 minutes. Transfer to a paper towel-lined plate to dry. Repeat until you've used all the batter-you'll get between 25 and 30 pieces total.", "Serve warm with green cilantro chutney or as a part of thali."]

* Per serving · 4 servings · Values may vary.

No additional tips available.