Methi Gota (Fried Chickpea Flour & Fenugreek Fritters)

• 1 cup (90 grams) chickpea flour or besan
• 1 cup (40 grams) picked, roughly chopped fresh fenugreek leaves (or cilantro)
• 1/2 teaspoon salt
• 1/2 teaspoon turmeric
• 1 Serrano or Thai pepper (10 grams), roughly crushed (optional)
• 1/4 teaspoon baking soda
• 1 cup vegetable oil, for frying

1. Mix all the ingredients in a bowl except oil. Add 4 tablespoons of water to make the dough thick and pasty. The dough should be thinner than a dough to make bread but thicker than that of a pancake. If you insert a teaspoon in this batter, you should be able to pick up a ball in the spoon without running from the sides.
2. Heat oil in a high-sided frying pan. After 6 to 7 minutes, add a small piece of chickpea flour dough to the oil. If the piece hits the oil with a buzzing sound and comes right up to the top, it means the oil is hot enough. Now take a teaspoon of this oil and add it to the batter. Known an "mon," this oil is supposed to make the gota cripsy.
3. Generally, I use my hand to drop these gota into the oil. Take marble-sized dough in your hand between your thumb and four fingers. Insert it into the oil slowly by pushing the thumb across the fingers.
4. Add 4 to 5 gotas at a time. Turn them with a slotted spoon and make sure they get a golden brown color. It will take about 5 minutes. Transfer to a paper towel-lined plate to dry. Repeat until you've used all the batter-you'll get between 25 and 30 pieces total.
5. Serve warm with green cilantro chutney or as a part of thali.

chickpea flour, fenugreek, salt, turmeric, serrano, baking soda, vegetable oil

Taken from food52.com/recipes/69924-methi-gota-fried-chickpea-flour-fenugreek-fritters (may not work)