Recipe

Preparation of Fenugreek Leaves:
Take Fenugreek leaves and separate the leaves from the seeds.
Wash the leaves thoroughly in a bowl of water to remove any soil.
Finely chop the cleaned fenugreek leaves and set aside.
2)   Preparing the Mixture (Bhaji):
In a small mortar, combine black pepper (8 to 10 pieces) and coriander seeds (1 teaspoon). Half-crush them and set them aside.
Cut spicy green chilies into larger pieces for frying.
Finely chop some green chilies for the mixture.
Take gram flour (½ cup) and sift it. Add the finely chopped fenugreek leaves to the smashed gram flour.
3)   Preparing the Batter:
In the mixture, add coriander leaves (1/2 cup), chopped green chilies (6 to 7 pieces), black pepper (8 to 10 pieces), coriander seeds (1 teaspoon), green Garlic (½ cup), asafoetida (1 teaspoon), great ginger (small piece), salt (1 teaspoon), and hand-crushed carom seeds (1 teaspoon). Mix all the ingredients thoroughly.
Gradually add water (about ½ to ¾ cup) in small increments to form a batter. Mix well until you achieve a smooth consistency.
4)   Frying Process:
Heat oil in a thick-bottomed pan.
Into the batter, add baking soda (½ teaspoon) and the juice of half a lemon. Mix it well.
Fry the larger pieces of green chilies in the hot oil.
Take some batter in your hand and carefully put it in the hot oil to make gota. Refrain from spinning it immediately; instead, wait for it to change in place due to its lightness.
Fry the gota for 3–4 minutes until it becomes golden and crispy.
5)   Serving:
Once the Methi Gota are ready, remove them from the oil and place them on a kitchen paper towel to absorb excess oil.
Serve the Methi Gota hot with the fried green chilies and sambhara as accompaniments.
Tips:
Gradually add water for a smooth batter consistency.
Maintain medium-high oil temperature for frying.
Fry Gota in batches for even cooking and crispiness.
Test oil readiness before frying the Gota.
Add lemon juice and baking soda just before frying.
Cautions:
Carefully add batter to hot oil to avoid splatters.
Remove tough stems from fenugreek leaves while chopping.