Methi na Gota

Making batter

1. Rinse a few times in water. Drain all the water and then chop the methi leaves finely.
2. Mash the banana in a bowl to a fine texture. Add the methi leaves to it.
3. Add all the ingredients including the 2 teaspoons of oil.
4. Add very little water, about 1 or 2 tablespoons and make a thick batter, like a thick cake batter.
5. We are making a thick batter first so that later, the batter will become thin as the methi leaves will start to leave water. This also depends on how much water content the methi leaves have.
6. Keep this batter covered aside for 30 minutes.
7. After 30 minutes check the batter.
8. The batter should be of medium to medium-thick and smooth, flowing consistency.
9. If the batter is still thick then you can add a few teaspoons of water.

Frying methi na gota

1. Heat oil for deep frying in a kadai or deep fryer.
2. When the oil is medium hot. Drop the batter from 1 tablespoon measuring spoon into the hot oil.
3. Take care not to touch the spoon with the hot oil. You can also use a regular spoon.
4. As soon as you drop the spoonful of batter in the oil, they will start puffing up and expand a bit and becoming brown.
5. Since we have added bananas the browning happens faster. So fry on a medium hot oil.
6. Fry the methi na gota till golden and crispy all over.
7. Drain the fritters on paper towels to remove excess oil. This way finish up the batter by frying in batches.
8. Serve Methi na Gota hot with any green chutney or tomato ketchup.