Methi na gota / Methi recipe

The Corona Virus lockdown has turned many of us into Master chefs :)! I really can't make out if its the extra time on hands or we got more organised with no helpers around :-p.
The whole thing has got us munching something or the other throughout the day.
So here's one deep fried snack ( its fine to indulge as we are doing so many household chores and burning fat anyways :)) for this week called Methi na gota - its a gujarathi dish something similar to pakodas.
Having lived in Harrow for 10+ years we liked most of the gujarathi dishes like Kamman dhokla, khandvi, Muthiya, Tepla etc. We miss having the authentic ones here at a stones throw away - so we said lets try this dish and enjoy :)! Here's the instructions I followed.

Ingredients
Makes about 10-12 pieces

Water - 1/2 Cup
Oil - 1 tbsp
Sugar - 1 tbsp
Green chillies - 1 finely chopped
Ginger grated - 1/2 tsp
Coriander seeds crushed - 1/2 tsp
Ajwain - 1/2 tsp
Black pepper powder - 1/2 tsp
Turmeric powder - 1/2 tsp
Kashmiri chilli powder - 1/2 tsp
Hing -1/4 tsp
Lemon juice - 1 tbsp
Salt to taste
Baking soda - 1/4 tsp
Methi finely chopped - 1 cup
Coriander leaves chopped - 3 tbsp
Fine rava - 2 tbsp
Besan - 1 Cup
Oil for deep frying

Method

• Firstly in a large bowl, add Water, Oil, Sugar, Chillies and ginger paste.
• To this add the coriander seeds, ajwain, pepper powder, turmeric, chilli powder and hing, mix well.
• Next to this mixture, add lemon juice, salt and baking soda.
• Using a whisk mix well making sure all the spices are combined well.
• Now add the methi leaves and coriander leaves, mix well.
• Then add the Rava and Besan. Whisk and mix together to form a thick batter. Make sure there are no lumps.
• Now drop the batter into hot Oil forming small balls.
• Stir occasionally to make sure the pakodas are cooked completely. Fry until golden and crisp. 
• Drain off on the kitchen towel and enjoy methi na gota with green chutney!

Have a good day!