Recipe

Instructions:
For Making Methi Na Gota:
1)   Prepare the Gram Flour Mixture:
Take Sieved Gram Flour and Water.
Stir the flour properly until it forms a smooth and consistent batter (khiru).
2)   Crack and Stir the Khiru:
Once the khiru is ready, use your hand to stir and crack it for 3 to 4 minutes.
Set the khiru aside.
3)   Prepare Spice Mixture:
Take Black Pepper Seeds and Whole Dry Coriander Seeds.
Grind half of the coriander seeds.
Add the ground mixture to the khiru.
4)   Add Chopped Ingredients:
Finely chop Green Onions, Tomato without seeds, Green Garlic, Green Chillies, Ginger Paste, Dry Onions, and Coriander Leaves.
Add these chopped ingredients to the khiru.
Season with Salt.
Mix all ingredients properly.
Add Asafoetida, hot oil, soda, and lemon juice.
Stir and mix everything thoroughly in one direction.
5)   Frying the Gota:
Heat oil in a pan.
Adjust the gas flame between medium and high.
Use your hand to drop small portions of the dough into the hot oil.
If the khiru is well-made, stirring may not be required initially.
Once they flip, use a Jara to stir them properly.
Fry until they are golden brown and cooked through.
After well cooked, remove from the pan.
Your Methi na gota is ready to serve.
For Making Instant Chutney:
1)   Prepare the Chutney Mixture:
Take a mixture jar and add aamchur powder, salt, Kashmiri red chilli powder, coriander-cumin powder, jaggery, and water as needed.
Grind the ingredients until you achieve a smooth consistency.
Once the Methi na gota and instant chutney are ready, put them on a plate and metal cup.
Serve with this instant chutney and Coriander-Mint chutney.
Tips:
Serve the Methi na gota and quick chutney together on a platter with a metal cup as soon as they're ready.
Coriander-mint chutney and quick chutney go well with them.
Cautions:
Be cautious while handling hot oil during frying to prevent burns.
Aim for fully cooked khiru before serving to avoid the taste of uncooked flour.