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Methi na gota (Methi pakora) – What it is?
Methi na Gota is the flavors of Gujarat India. It is the combination of crispy fenugreek fritters made from Besan (Gram flour/ Chickpea flour) and other special spices. This Gujarati treat is crunchy on the outside and tender inside, providing a tasty mix of savory and mild bitter taste.
Methi na gota (Methi pakora) – Pairs with what other items?
This snack is ideal for tea-time, so of course it can pair with a Tea. However, in Gujarat, typically Methi na
The most popular pairing partner for Methi na Bhajiya (Methi bhajji) is “Kadhi”. Kadhi is a Besan based special chutney. The full recipe of preparing Kadhi is provided here.
Other popular pairing options are Mint chutney or tamarind sauce.
For preparing Sweet or Drinks along with this recipe, check out our list of Sweets and Drinks section.
Methi Na Gota / Methi Pakoda – Famous Indian snack | A Fenugreek Leave Recipe
Ingredients
Instructions
Methi na Gota (Methi pakora) preparation
-
Batter preparation
Take a mixing bowl and add,
- 1 ½ cup fine Besan (Gram flour)
- ½ cup coarse Besan (Gram flour)
- Add little water at a time to make it a thick batter
Ensure that batter remain thick as shown below and then place it aside until we prepare for other ingredients. This will give enough 10-12 minutes time for Besan and water to mix well.
Take 1 bowl fresh Methi (Fenugreek leaves), 1/2 bowl fresh Coriander leaves & chop them finely
If Methi (Fenugreek leaves) are unavailable then you may use Kasuri methi as an alternative, however Gota prepared from fresh Fenugreek leaves are the best.
Next, wash and dry both Methi & Coriander leaves & place it aside
Take small piece of Ginger & Green chillies ( as per taste), chop them and make a Ginger-Chili paste & place it aside
Take 1 tsp Black pepper and 1 tsp dry Coriander seeds (Dhana) and crush them using a mortar and prepare coarse spices mixture
Take the Batter and add following spices into it,
- Salt (as to taste)
- 1 tbsp Sugar
- 1 ½ tbsp Lemon juice
- ½ tsp Cumin powder (Jeera powder)
- ½ tsp Chaat masala
- ½ tsp Red chili powder
- 1/4 tsp Baking soda
- Ginger Chili paste
- Coarsely crushed black pepper & dry coriander seeds
- finely chopped & dried Methi and coriander leaves
Mix them all well and add water gradually to set the batter consistency for frying
And then batter is ready
(Optional) Leave this batter for 10 minutes allowing all spices to combine well before starting to fry
-
Frying
Take a frying pan, add enough cooking oil to fry Gota and set the stove flame to high
Once cooking oil is little bit heated, take 2 tbsp hot cooking oil, pour it over the batter and then mix it well using your hand. This will help the Gota to remain softer from inside during frying process.
Turn the stove flame to medium for frying and then drop small portions of batter into the heated oil using your fingers.
Tips:
If your batter consistency is not thick enough to fry then you may add 1 to 2 tsp of Besan.
For dropping batter portions to fry, you may use round shaped spoon or small ice-cream scoops instead of hand.
To make near round shaped Gota (pakora), take a portion of a batter in hand by dragging it against wall of the mixing bowl and them drop it in frying pan.
Always try to fry Gota (Pakora) at medium flame so that they will cook from inside and outside both and that will help in receiving crispy texture of Gota.
Note: Drop portions of batter for frying according to the size of a frying pan. There may be a more than one round of frying required to use all batter. During cooking we had to do 2 batches of frying.
During frying process keep turning Gota at regular interval until they turn light brownish and are well cooked.
Once all Gota from a single frying batch has finished cooking, take them out using strainer and place them on a separate Dish.
And this completes the making of Methi na Gota and they are ready to serve with side dishes or drinks.
