Channo Kitchen's video: Pakoda or Bhajiya Preparation

Channo's desi Bhajiya recipe. Methi na gota , methi na bhajiya , methi na pakoda , methi gota all are the same name. Pakoda or Bhajiya Preparation (makes around 30 gotas) 1-1/2 cup besan 1/2 cup coarse wheat flour 2 cups freshly chopped fenugreek 1/2 cup freshly chopped coriander 4 green chilies 3-4 garlic cloves salt to taste sugar to taste (not optional- its a Gujju dish) 1/2 tsp red chili powder 1/3 tsp turmeric 1/4th tsp asafoetida 1 tsp garam masala 8-10 whole peppers- semi crushed (do not use the ground pepper) 2 tsp sesame seeds 2 tsp semi-crushed coriander seeds (a must in gotas- however i opted out) 4 tbsp yogurt oil for frying 1/4 th tsp soda bi carb (baking soda) 1. Mix both the besan (gram flour) and coarse wheat flour. 2. Add salt, sugar, chili powder, turmeric, asafoetida, garam masala, til (sesame seeds), semi-crushed whole peppers and mix well. 3. Crush the chilies and garlic to a fine paste and add it to the flour mix. 4. Add yogurt (if the yogurt doesnt add to a little sour taste, add some lime juice) and mix the flour well. 5. Next add the chopped fenugreek and coriander, little water to make a thick paste (the consistency should be similar to that of condensed milk). 6. Let this mixture marinate for 10-15 minutes. 7. Add soda bi carb just before frying and mix well. 8. Heat oil and when it is extremely hot, add 3- 4 tsp of the oil to the gota mix (this makes the gotas crunchier and fluffy/light). 9. Slowly, add a tablespoon of the mix to the heated oil and fry it till it turns golden brown allover. Simultaneously fry 4-5 gotas at a time. 10. Remove and serve with dahi ni kadhi.