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Methi na gota with masala curd tips for every possible failure
Methi na gota with masala curd tips for every possible failure

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We hope you got benefit from reading it, now let’s go back to methi na gota with masala curd tips for every possible failure recipe. To cook methi na gota with masala curd tips for every possible failure you need 20 ingredients and 7 steps. Here is how you cook that.

The ingredients needed to cook Methi na gota with masala curd tips for every possible failure:
  1. Prepare 1 1/2 cup chana (Chickpeas)flour
  2. You need 2 tbsp sooji
  3. Prepare 1 cup chopped and washed fenugreek leaves
  4. Get 1/2 cup chopped and washed coriendar leaves
  5. Get 1 tsp salt
  6. Get 1/2 tsp Black pepper powder
  7. Provide 5 Green chillies(chopped)
  8. Take 1/2 tsp eno (batter than soda)
  9. Get 3 tbsp oil for moian
  10. You need As needed Oil to fry
  11. Use Masala curd
  12. Take 2 bowls fresh unsour curd
  13. Get 1/4 tsp salt
  14. Prepare 1/2 tsp chilli powder
  15. Take 1/4 tsp dhania jeera (coriander cumin)powder
  16. Provide 1 tsp sugar
  17. Take Fried chillies
  18. Use 2 tsp oil
  19. Provide 5-6 Fresh thick and mild green chillies
  20. Prepare to taste Salt
Steps to make Methi na gota with masala curd tips for every possible failure:
  1. Combine chana flour, sooji, salt and black pepper powder in a bowl. Add a little water at a time to make paste. Put oil to heat. Meanwhile add methi and coriendar. Mix well. Add 3 tbsp hot oil and combine again. Add water if needed to make batter with dropping (lumps) consistency as shown in the picture below. Add eno and beat vigorously with hand in the same direction. Drop dumplings in medium hot oil. Do not over crowd.
  2. Stir and fry on medium heat till they get cooked from inside. do not let them turn brown. Remove from oil and serve hot.
  3. These dumplings taste really nice with fresh masala curd. Take all the ingredients for masala curd and fold in gently to combine all the ingredients well. CAUTION: Brisk stirring will turn the curd into chhash.
  4. Choose fresh, thick and mild green chillies. Wash and pat dry. Make a vertical cut on all the chillies. Fry in hot oil until you see a bit of fried skin here and there on the chillies. Chillies are supposed to be fried to get that fried flavour, not to make them tender. That's the reason why it is important to choose mild chillies. Sprinkle some salt,
  5. Tips : 1. Consume hot, straight out from oil to enjoy it's best taste and texture. 2. You can replace Eno with 1/4 tsp soda bi carb topped with 1 tbsp lemon juice to activate the soda. However, Eno is batter. Reasons given tin tip no. 9. 3. If you are making batter way in advance, add fenugreek leaves just before frying. 4. Add a little water at a time to control consistency of the batter.
    1. Consider oil, fenugreek leaves and eno while adding water in the batter. Moisture in the leaves and oil both 6. Too thick a batter will make hard and dry dumplings whereas very thin batter will make oily dumplings. 7. The dumplings will remain uncooked from inside and get overcooked from outside of the oil is too hot. 8. These dumplings are supposed to maintain it's natural colour even after frying. If you let them turn a bit dark (pinkish or brownish), they get crunchy and do not taste nice.
    1. Soda vs. Eno - soda has a typical sopy taste. If added even a little more it absorbs a lot of oil and you end up having very oily gotta. You don't have to worry about these points with Eno. Goya turns out to be very soft and spongy and oil free.

Dakor Na Gota with detailed step by step photos and video. Popular Indian street food. dakor na Some people also add methi leaves which make methi dakor na gota. Although the dakor na gota involves Furthermore add spices like cumin seeds, turmeric powder, chilli powder and garam masala. Hebbars Kitchen. roadside kalan recipe - mushroom kaalan masala recipe. Methi na Gota is made from fresh or dried Fenugreek leaves along with Bengal Gram Flour and spices.

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