Thursday, 1 November 2012

Methi na Gotta

 2 cup freshly chopped methi(fenugreek)
1 cup gram flour thick (karakaro)
½ cup besan(gram flour)
1/4 cup rava (semolina)
½ cup curd
1 tbsp green chilli paste
½ tbsp turmeric powder (haldi)
1 tbsp chilli powder
½ tbsp garam masala
1 tbsp crushed coriander (dhania) seeds
1 tbsp crushed black pepper 
 a pinch soda bi-carb
2 tbsp sugar
 2  tbsp oil
 2 tbsp chopped coriander (dhania)
 Water as per consistency
 salt to taste
 oil for deep-frying
Mix  2 cups chopped methi ( fenugreek), 2 tbsp oil, ½ cup curd, 2 tbsp sugar, 1 tbsp green chili paste, 1/2 tbsp turmeric powder (haldi),1 tbsp chili powder,1/2 tbsp garam masala,1 tbsp crushed coriander (dhania) seeds,1 tbsp crushed black pepper, 2 tbsp chopped coriander (dhania) and salt to taste. Now add 1 cup gram flour thick (karkaro), ½ cup besan (gram flour), 1/4 cup rava (semolina) and little water to make a thick batter. Give rest to this mixer for 10 to 15 minutes. Add a pinch soda bi-carb just before frying and mix it well. Heat the oil and  add a tablespoon of the mixer  and fry it on a medium flame till it turns golden brown. Remove and drain on a tissue paper so that excess oil is been soaked. Serve hot with coriander chutney and masala curd.


  1. What is karakaro? How is gram flour different from besan?

  2. What is karakaro? How is gram flour different from besan?


    1. When chickpea grounded roughly is karakaro gram flour, and when chickpea grounded smooth then it is a beasan .


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