Methi Gotaa (Fenugreek Fritters)

2 cups chanaa no lot (chickpea flour)

2 teaspoon marchu (cayenne pepper)

2 teaspoon mithu (salt)

¼ teaspoon hardar (turmeric)

¼ teaspoon jiru (cumin seeds)

¼ teaspoon ajmo

½ teaspoon baking soda

¼ teaspoon hing (asafetida)

4 cloves lasan (garlic), chopped

1 kaando (onion), chopped

1 teaspoon akhaa dhanaa (coriander seeds), freshly crushed

¼ teaspoon black pepper, freshly ground

¼ cup dahi (plain yogurt)

1 tablespoon whole wheat flour

2 cups methi (fenugreek), fresh, trimmed & chopped

enough tel (oil) for deep frying

1. Mix the chickpea flour, cayenne pepper, salt, turmeric, cumin seeds, ajmo, baking soda, asafetida, garlic, onion, coriander seeds, black pepper, yogurt & whole wheat flour, adding just enough water to make a batter.

2. Dip the fenugreek leaves in the batter, and deep fry.