Friday, 2 March 2007

Weekend Lunch Series: Gota Bhajiyas

Second in the series of weekend lunches, I have a recipe for Gota Bhajiyas and Besan ni Chutney....authentic gujarati food,perfect for a weekend.

Gotas are synonymous with rain, thunderstorms and snowstorms in my home...each time it rains or snows heavily, K asks me to make a round of Gota be served with his favorite, Besan Ni Chutney, and Coconut-Chili chutney for me!

Here is my recipe for these perfect treats:

  • 2 cups Besan flour,
  • 1- tsp Methi (fenugreek) powder,you can also add fresh Methi leaves if you like.
  • 3 tbsp Rawa Flour (semolina)
  • 2 tbsp- Coriander seeds, crushed roughly
  • 1/2 tsp- baking soda
  • 1 tsp- black pepper
  • 1/2 cup- yogurt
  • 1- Medium red onion, chopped
  • handful of coriander leaves- chopped
  • 1-2, chopped jalapeños, to your taste
  • salt, sugar to taste
  • oil - for frying, 2-tbsp hot oil to be added to the gota mixture
Mix all the ingredients in the besan flour, starting first with 2 tbsp of hot oil, then the rest of the ingredients to make a thick batter. Let this sit for at least 10-15 minutes. When ready, heat some oil in a frying pan, add the gota batter in small rounds and fry until golden brown on medium heat to ensure that the insides get cooked thoroughly. Drain on paper towels.

To make the Besan chutney:
  • 1 cup yogurt
  • 1 tbsp Besan flour or more, depending on how thick you want this chutney to be
  • few curry leaves, 1 medium jalapeño
  • mustard seeds, asafoetida and 1 tsp oil for the tempering,
  • salt, sugar to taste
Mix the yogurt with the besan by adding a little water to form a thick chutney like consistency.
Heat oil in a saucepan, add the mustard seeds, chopped jalapeño and the curry leaves. When they start to sizzle, add the asafoetida. Now add the besan-yogurt mixture slowly. Keep stirring to avoid any lumps. Add the rest of the seasonings, and check for taste. This chutney should be semi sweet and tangy. Heat until it all comes together.

Serve the Gotas hot with this or any other chutney, few onion slivers on the side and of course, the customary cup of tea! I love tea with such treats....!
Enjoy while watching the rain, sun or snow...whatever your weather!

I am also going to be hosting the popular Weekend Breakfast Blogging series in the Month of June. WBB is the brainchild of the very talented Nandita of Saffron Trail. My theme for June's WBB will be "Spice It Up!",
more details coming soon.

Don't forget to send your entries for the "Spring Fling 2007- Family/Friends in the Kitchen Event" to win some very cool Prizes! I am thinking about extending the deadline for this event, to give everyone a break from the events that have been going on....more details coming soon!

Upcoming Post Preview: Acorn Squash-Potato Kofta in a creamy tomato-garlic sauce.


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