Methi na Gota Recipe | Methi Pakoda | Gujarati methi gota Recipe

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Methi na Gota or Methi Pakora Recipe – Gujarati tea time snack made from besan (gram flour) and fenugreek leaves.

Methi Na Gota

At this time of winter, it is pleasure to have hot Methi gota with a fried chili and cup of tea. It is very popular snack from Gujarat. You will find these methi pakoda in every shop which sells snacks aka ‘Farsan’ in Gujarat. Apart from winter, it tastes best in monsoon. When it’s raining, you will see a big crowd at stalls.

For those who doesn’t know, methi is fenugreek leaves and gota means pakoda or fritters. So methi na gota = fenugreek leaves pakoda = fenugreek leaves fritters.

Today I am sharing with you these delicious Methi na Gota recipe. So from now you can make them at home and they taste exactly same as store bought. These mouthwatering methi gota are light and fluffy and spongy from inside and crunchy from outside. Usually pakoda and gota are different. Pakoda are little crispy and has less water added while making batter, while gota are soft, spongy and batter is thin compared to punjabi pakoda.

Methi Na Gota

There are so many people who make this at home. And usually their procedure is mix all dry ingredient and then add water to make batter. By doing it this way, they won’t be as fluffy as store bought, they become little dense.

So I found this different way of making batter which gives you very light and fluffy gota. My procedure is totally opposite than usual household procedure. I mix wet first then add flour to it to make batter.

It is very important to add hing (asafetida) and carom seeds (Ajwain) to this methi na gota recipe. Because gota made from besan (chickpea flour) which is heavy. So please do not skip these two ingredients for easy digestion.

Adapted from – Gujarati Cooking Show on TV


How to make Gujarati methi na gota (Step by Step Recipe with Photos):


1) Take water and 1 tablespoon of oil in a bowl. Mix it well.
Methi Na Gota - Gujarati methi pakora Recipe

2) Then add baking soda, salt, sugar, asafetida, crushed peppercorns & coriander seeds, carom seeds and green chilies. Mix it very well.
Methi Na Gota - Gujarati methi pakora Recipe

3) Then add washed, chopped fenugreek leaves.
Methi Na Gota - Gujarati methi pakora Recipe

4) Mix it properly.
Methi Na Gota - Gujarati methi pakora Recipe

5) Now add chickpea flour (besan).
Methi Na Gota - Gujarati methi pakora Recipe

6) Mix it and make sure there are no lumps. I have used wire whisk to beat it and made lump free batter. It should be thick.
Methi Na Gota - Gujarati methi pakora Recipe

7) Heat the oil in a pan on medium heat for deep frying.Once oil is hot enough Drop small balls in the oil using your hand or with help of two spoons. Make sure that you drop medium sized batter in hot oil, because while it is frying then will puff up and get bigger in size.
Methi Na Gota - Gujarati methi pakora Recipe

8) Do not touch them for at least 40 seconds after dropping batter otherwise they will break. After some time move them around and fry till they become golden brown. Remove them on paper towel line dish.
Methi Na Gota - Gujarati methi pakora Recipe

I served methi na gota with some fried chilies and cup of tea for dear husband and a cup of coffee for me. It was our breakfast on Sunday in this cold weather.

–Check out more recipes using methi leaves —
Methi na thepla  — Methi muthia (fried or steamed)  — Aloo methi subzi  — Methi dal

Methi Na Gota


Notes, Tips:


In this recipe, green chilies are only spice that we are using. So I have used 4 medium sized chilies. If you don’t like spicy you can reduce the amount. Use it as per your liking spiciness.

I have used fresh methi leaves. First remove stems and keep only leaves. Measure the leaves to ½ cup then wash it very well, squeeze all the water and then chop them.

Always fry gota on medium heat, and keep moving them to get it golden brown from all sides. If you fry them on higher heat then they stays raw from inside. It is very awful to eat raw besan.

Gota will expand or puff up in size as they fry, so make sure to add small-medium sized batter in hot oil.

To make fried chili, wash and dry chilies, give a slit and deep fry in oil. It takes only few seconds.

More Gujarati Snacks with Step by Step Photos:

Oats methi muthia
Bajri methi vada
Fluffy Nylon Khaman
Khandvi

Methi Na Gota - Gujarati methi pakora Recipe


Methi Gota recipe:


5.0 from 2 reviews
Methi Gota Recipe – Methi Pakoda
 
Prep time
Cook time
Total time
 
Gujarati methi na gota or methi pakora - a tea-time snack during winter or monsoon season
Author:
Category: snacks
Cuisine: Gujarati
Yield: 18-20 small Gota (2 servings)
Ingredients
  • Oil – 1 tablespoon + more for deep frying
  • Water – 5 tablespoons
  • Baking soda –a pinch
  • Salt – to taste
  • Sugar – 1 teaspoon
  • Asafetida (Hing) – ¼ teaspoon
  • Black pepper corns – 8-10 (lightly crushed in mortar and pestle)
  • Coriander seeds – 1 teaspoon (lightly crushed in mortar and pestle)
  • Carom seeds (Ajwain) – ½ teaspoon
  • Green chilies – 4, chopped finely
  • Fenugreek leaves (Methi leaves) - ½ cup, plucked, measured, washed and chopped
  • Besan (gram flour) – 1 cup
Instructions
  1. Take water and 1 tablespoon of oil in a bowl. Mix it well.
  2. Then add baking soda, salt, sugar, asafetida, crushed peppercorns & coriander seeds, carom seeds and green chilies. Mix it very well.
  3. Then add fenugreek leaves. Mix it properly.
  4. Now add chickpea flour (besan).
  5. Mix it and make sure there are no lumps. I have used wire whisk to beat it and made lump free batter. It should be thick.
  6. Heat the oil in a pan on medium heat for deep frying. Once oil is hot enough Drop small balls in it using your hand or with help of two spoons. Make sure that you drop medium sized batter in hot oil, because while it is frying then will puff up and get bigger in size.
  7. Do not touch them for at least 40 seconds after dropping batter otherwise they will break. After some time move them around and fry till they become golden brown. Remove them on paper towel line dish.
  8. Serve them hot with cup of tea or coffee.
Additional Info
Taste – Spongy and soft from inside and crunchy outside with little spicy taste

Shelf life – Best served hot. It should go directly into the serving plate from kadai to feel its taste. But if want you can keep them for 1 day. I found a problem that the outer crust will become soft as it cools. I do not prefer to keep it more than half hour.

Serving suggestions – My family likes to eat them with a cup of tea or coffee and some fried chilies on side. But you can have them with coriander chutney or tamarind-date chutney or any other chutney of your choice.

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Comments

  1. Bhavna says

    This recipe is awesome, my entire family loved it. I can have a feel of gujarati meethi na gota in USA.Thanks for posting this recipe.

  2. steffi says

    It came out very well.It was crispy and full of taste.Thanks you made my rainy evening wonderful. As I live in toronto…now i dont miss meethi na gota anymore.I can have a feel of gujarati meethi na gota in toronto

    • Kanan says

      Thanks for the feedback Steffi. Happy to hear that gota came out good. Actually it is raining right now here in NJ and I am also craving for gota, but I think I will wait for dear hubby to come home. :)

  3. says

    i used to buy these often when i would frequent the gujarati snack & sweets shop in mumbai. they look fluffy and soft and must be tasting good too.