Crispy Fenugreek Fritters

Ingredients

In this Cantonese adaptation of Methi na gota, we incorporate Cantonese flavors and cooking techniques to create a unique fusion dish. The original Indian recipe uses gram flour as the base for the batter, while the Cantonese version replaces it with a combination of all-purpose flour and cornstarch for a lighter and crispier texture. Additionally, we introduce Cantonese ingredients such as soy sauce, ginger, and garlic to infuse the fritters with a distinct umami flavor. We alse have the original recipe for Methi na gota, so you can check it out.

• 1 cup (120g) all-purpose flour 1 cup (120g) all-purpose flour
• 1/4 cup (30g) cornstarch 1/4 cup (30g) cornstarch
• 1/2 teaspoon baking powder 1/2 teaspoon baking powder
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper 1/2 teaspoon ground black pepper
• 1/2 teaspoon Chinese five-spice powder 1/2 teaspoon Chinese five-spice powder
• 1 tablespoon soy sauce 1 tablespoon soy sauce
• 1 tablespoon ginger, grated 1 tablespoon ginger, grated
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 cup (25g) fenugreek leaves, finely chopped 1 cup (25g) fenugreek leaves, finely chopped
• Vegetable oil, for frying Vegetable oil, for frying

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 2g, 0g
• Carbohydrates (total, sugars): 36g, 1g
• Protein: 5g
• Fiber: 3g
• Salt: 0.8g

Preparation

1. 1.
   In a large mixing bowl, combine the all-purpose flour, cornstarch, baking powder, salt, black pepper, and Chinese five-spice powder.
2. 2.
   Add the soy sauce, grated ginger, minced garlic, and fenugreek leaves to the dry ingredients. Mix well.
3. 3.
   Gradually add water to the mixture, stirring continuously, until a thick batter is formed. The consistency should be similar to pancake batter.
4. 4.
   Heat vegetable oil in a deep pan or wok over medium heat.
5. 5.
   Drop spoonfuls of the batter into the hot oil and fry until golden brown and crispy, turning occasionally to ensure even cooking.
6. 6.
   Remove the fritters from the oil using a slotted spoon and place them on a paper towel-lined plate to drain excess oil.
7. 7.
   Serve the crispy fenugreek fritters hot with a dipping sauce of your choice.

Treat your ingredients with care...

• Fenugreek leaves — Make sure to finely chop the fenugreek leaves to evenly distribute their flavor throughout the fritters.

Tips & Tricks

• For an extra crunch, you can add some chopped spring onions or water chestnuts to the batter.
• Serve the fritters with a sweet and sour dipping sauce or a spicy chili sauce for an added kick.
• To make the fritters even more aromatic, you can sprinkle some toasted sesame seeds on top before serving.
• If you prefer a milder flavor, reduce the amount of ginger and garlic in the batter.
• Experiment with different herbs and spices to create your own unique twist on these Cantonese fenugreek fritters.

Serving advice

Serve the crispy fenugreek fritters as an appetizer or snack. They are best enjoyed hot and crispy, straight from the frying pan.

Presentation advice

Arrange the fritters on a platter and garnish with fresh cilantro leaves. Serve them alongside the dipping sauce of your choice for a visually appealing presentation.