I have taken up a new hobby — growing microgreens! I have watched tonnes of videos on how to grow microgreens at home and read many articles on the benefits of eating these microgreens.
While most of you may have eaten or seen these microgreens being used in salads and sandwiches, as they are widely used in non-Indian cooking, my mind set to work again to figure out a new yet traditionalist way to use the baby microgreens I had just cut from the kitchen garden.
Yes, I had a few bundles of micro-methi greens, or what is called fenugreek in common tongue. Now, for Gujaratis, fenugreek is best associated with a fried snack, called gota. These gotas are made by mixing fenugreek leaves in besan (gram flour) and adding a variety of spices. I decided to do the same with my micro-methi leaves, and voila! The result was as good as the OG!
Here’s how you can do it:
4–5 bundles of micro-fenugreek
2 big cups of besan (gram flour)
Red chili powder
2 small ripe bananas
Chop the micro-methi and clean the leaves and stalk with water. In a big bowl, take 2 cups of gram flour. Add turmeric powder, red chili powder, and salt to taste. Mash 2 ripe bananas into the mixture. The sweetness of the banana balances out the bitterness of the fenugreek leaves. Add some water to make this mix into a paste. Now, add the greens into the mix.
In a round-bottomed pan, heat some oil. Bring the oil to a very high temperature.
Now, with your fingers, take a bit of the besan mix, turn into small balls, and drop them into the hot oil. Fry them for about 2–3 minutes until they turn golden-brown and look crispy on the outside. Then remove from the pan and place on an oil-soaking tissue paper.
Serve hot! Methi na gota taste best with a cup of steaming hot tea.