Methi Na Gota Recipe
Methi Na Gota is a traditional Gujarati fritter made from fresh fenugreek leaves methi combined with chickpea flour and spices. These savory, bite sized dumplings are deep-fried until golden and crisp, offering a perfect balance of the herb’s natural bitterness with the warmth of ginger, chili, and turmeric. Often enjoyed as a tea-time snack or festive treat, Methi Na Gota pairs wonderfully with tangy chutney or a cup of hot masala chai. Simple, flavorful, and deeply rooted in regional cuisine, it’s a delicious way to enjoy the goodness of fenugreek
Batter Ingredients
2 Cup besan
1/4 Tablespoon baking soda
2 Tablespoon fine rava
3/4 Cup water (added gradually)
1 Cup fenugreek
1/2 Cup fresh coriander (roughly chopped)
3-4 NOS green chili
2 Inch ginger
1 Tablespoon coriander seeds
1/2 Tablespoon ajwain
1/4 Tablespoon hing
1/4 Tablespoon turmeric powder
1/4 Tablespoon black pepper
Salt to taste
1 Tablespoon sugar
1/2 lemon juice
2-3 Tablespoon oil
Step:1
In a large bowl , sieve the besan along with baking soda . Add the fine rava and gradually add water while whisking continuously to form a thick , smooth besan batter . Whisk well to incorporate air , this helps make the pakora light . Cover the batter and let it rest for 15-20 minutes
Step:2
While the batter rests , finely chop the methi leaves and prepare the besan kadhi . Once the methi is ready and the kadhi is done , set oil in a deep kadhai to heat for frying
Step:3
After resting , add the chopped methi to the batter along with the remaining ingredients . Mix gently using a spatula . Add a few tablespoon of hot oil form the frying kadhai into the batter and mix well , this step is important as it helps make the gota crisp on the outside while staying moist inside
Step:4
The final batter should be semi-thick not runny you should be able to scoop it easily with your fingers . When the oil is hot , scoop small portions of the batter using your fingers and gently push them into the oil using your thump . Fry the pakora on medium flame , turning occasionally , until they are evenly golden , crisp and cooked through
Step:5
Remove the fried pakora using a spider and transfer them to sieve so excess oil drains off . Fry the remaining batch in the same manner in the same hot oil , place a spider and add slit pakora chilies . Fry them briefly , slitting the chilies is important to prevent spluttering . Once fried transfer them to a bowl and sprinkle with salt
Step:6
Your hot , crispy methi na gota are ready serve immediately with salted fried chilies , besan kadhi , and hot chai
Besan Kadhi Ingredients
1/4 Cup besan
2 Cup water addes gradually
1/2 Tablespoon turmeric powder
Salt to taste
1-2 Tablespoon sugar
2 Tablespoon groundnut oil
1/2 Tablespoon mustard seeds
1/4 Tablespoon hing
8-10 NOS curry leaves
2 NO green chili
Salt if needed
1/2 Small lemon juice
Step:1
In a bowl , add the besan and gradually whisk in water to form a smooth , lump-free mixture , add turmeric powder , salt and sugar , and whisk again until everything is well combined
Step:2
Set a saucepan over high flame and add oil , once the oil is hot , add mustard seeds and allow them to crackle , add hing , curry leaves and green chilies , stir briefly , then immediately pour in the prepared besan and water mixture
Step:3
Stir continuously and bring the kadhi to a gentle simmer , stirring often . The kadhi will start to thicken , keep in mind that it thickens further as it cools , so avoid overcooking .
Step:4
Taste and adjust seasoning if needed . Switch off the flame , allow it to cool slightly , then add lemon juice and mix well let the kadhi cool down completely . Your cool , lightly tangy besan kadhi is ready to be served with methi na gota