Ingredients
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3 medium size potatoes
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1/4 cup green garlic
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1/2 cup coriander with stems
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1/2 cup finely chopped coriander
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Small piece of ginger
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Couple of green chillies
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2 tbsp white sesame seeds (roasted)
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8-10 crushed black pepper
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1 tsp whole cumin seeds
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1 tbs coriander powder
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1 tsp Garam Masala or Kitchen King Masala
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2 tsp sugar
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1.5 limes (juiced)
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1 cup chickpeas flour (besan)
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1/2 tsp asafoetida (hing)
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Salt to taste
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Pinch of baking soda
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Water as required
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1 tsp hot oil (for batter)
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Fortune Kapasia Oil (for deep frying)
About
Made something new to try this Diwali! Instead of regular gota, I prepared Limbu Gota with a bit of a sour twist to perfectly complement the spicy flavours. I fried these using Fortune Kapasia Oil, which keeps food fresh for a long time. You have to taste this combination!
Nutrition
* Health benefits: Besan provides protein and gluten-free complex carbohydrates, while the lime juice adds a great dose of Vitamin C.
* Estimated values (assuming 4 servings): Calories: 280 kcal | Protein: 7g | Carbs: 34g | Fats: 13g.
Steps
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1
Done
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Steam boil the 3 medium size potatoes in a pressure cooker on a medium flame until you get 3 whistles. |
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2
Done
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In a chopper, add the green garlic, coriander with stems, ginger, and green chillies; grind the mixture coarsely. |
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3
Done
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Take this masala on a plate and add the roasted white sesame seeds, crushed black pepper, whole cumin seeds, coriander powder, Garam Masala or Kitchen King Masala, sugar, and lime juice. Mix everything well. |
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4
Done
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Add the boiled and mashed potatoes to the spices. |
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5
Done
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5. Finally, add the extra 1/2 cup of finely chopped coriander. Mix the mixture well and roll it into small balls. |
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6
Done
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To make the coating, take the chickpeas flour (besan) in a bowl. Add asafoetida, salt to taste, a pinch of baking soda, and water as required to make a thick, lump-free batter. |
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7
Done
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Add 1 tsp of hot oil to the bowl and mix the batter well. |
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8
Done
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Dip all the prepared potato balls into the thick batter and drop them into the hot Fortune Kapasia Oil. |
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9
Done
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Deep fry each Gota on a medium to high flame until you get a golden color. |
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10
Done
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Enjoy with freshly squeezed lime juice and a small piece of green chili. |
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11
Done
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Zero-Waste & Substitutes* * Look at your leftovers with love: The coriander stems are already ground into the masala, adding great flavor instead of going in the bin. If you have any leftover besan batter, you can use it to coat and fry vegetable scraps like potato peels or leftover onion slices for quick bhajias. Extra boiled potatoes can always become a paratha stuffing for the next morning. |
