Authentic Gujarati Methi na GotaVeg

1

In a mixing bowl, combine the besan (gram flour), salt, crushed pepper, coarsely crushed coriander seeds, sooji (semolina), sugar, crushed ajwain, and a pinch of hing (asafoetida). Mix the dry ingredients well.

2

Add the freshly chopped methi (fenugreek) leaves, fresh coriander leaves, and chopped green chilies to the bowl. Mix until everything is well combined.

3

Gradually pour water into the mixture while stirring. You are looking for a nice dropping consistency; the batter should not be too runny. If it becomes too thin, simply add a little more besan to adjust.

4

Stir in a pinch of cooking soda and a few drops of lemon juice to the batter.

5

Heat oil in a kadai over a medium-high flame. Take small portions of the batter and gently drop them into the hot oil. Fry in batches, ensuring you do not overcrowd the kadai.

6

Toss the bondas while frying so they cook evenly and turn a lovely golden brown color. Once cooked, remove them from the oil and serve hot with mint coriander chutney.