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

Methi Na Gota Recipe