How to Prepare Perfect Kathiyavadi methi gota (feguneek leaves pakode dhara kitchen recipes)

Kathiyavadi methi gota (feguneek leaves pakode dhara kitchen recipes). See great recipes for Gota sedhdho, Traditional masala GOTA a tasty dish too!. Kathiyavadi methi gota (feguneek leaves pakode dhara kitchen recipes) Illa Kanungo.

Kathiyavadi methi gota (feguneek leaves pakode dhara kitchen recipes) You can cook Kathiyavadi methi gota (feguneek leaves pakode dhara kitchen recipes) using 18 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Kathiyavadi methi gota (feguneek leaves pakode dhara kitchen recipes)

  1. It's of ingredients :.
  2. It's 250 gm of Methi Leaves Green.
  3. Prepare 300 gm of Besan.
  4. Prepare 50 gm of suji (semolina).
  5. Prepare 1 teaspoon of ajawainl, jeera.
  6. It's 6-8 cloves of garlic grated or paste.
  7. Prepare 1 of tsbp chilli powder.
  8. You need 1 of tsbp tarmaric powder.
  9. You need to taste of Garammasala powder.
  10. You need 2 pinch of Black pepper.
  11. Prepare to taste of Amchur powder (mango powder).
  12. It's 1 of Lemon.
  13. You need 2-3 of chilli green.
  14. Prepare 1 of pich a hing and cooking soda.
  15. You need 1 teaspoon of ginger grated or paste.
  16. Prepare of Oil to deep fry.
  17. Prepare to taste of Salt.
  18. You need 2 teaspoon of sugar (optional).

Kathiyavadi methi gota (feguneek leaves pakode dhara kitchen recipes) instructions

  1. METHOD : Mix salt, Ajawain and water with besan and suji. Keep besan still for 5 to 10 mniutes. Pick soft stem and leaves of methi, Chop them finely grated Ginger and cut chilli and garlic in small pieces or paste..
  2. Mix all the ingredients and methi leaves, ginger, garlic, chilli and lemon juice in Besan batter add 1 pich cooking soda the thick batter thoroughly..
  3. Hot oil in a pan. Keep the flame at medium and pour the batter with the help of a spoon..
  4. Deep Fry methi ke Pakode till it turns golden..
  5. Keep fried Pakodas on the tissue paper..
  6. Serve Methi Ke Pakode with tomato suace or green chutney. By Dhaneshwari Kiran Joshi..

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