Methi Na Gota/Dakor Na Gota or Methi Pakora (Deep Fried Fenugreek Leave and Chickpeas Flour Spicy Ball). It is most popular Gujarati snack, also famous as Dakor na Gota. This pakoda is one of the most authentic and yummiest Gujju snack. In Gujarat there are so many yummy snacks or rather we called it “farsan”, Farsan means snack in Gujarati as it is called in the local language. You will find this on the menu of any snack store in Gujarat, at home during winters and monsoons and especially at Gujarati weddings.

One of my most favorite snacks plain gotas or methi na gotas are traditionally served with thick Kadhi. The most famous gotas are from Dakor hence it is also called Dakor Na gota. If you ever happen to visit Dakor on a religious trip (land of Lord Krishna), you will find the gota mix being sold in stores by different vendors on the street. They are as good as the home made ones. The gota recipe that I am sharing with you guys are the best recipe ever- you won’t find any better, lighter or yummiest gotas anywhere in Gujarat.

Whether you want to entertain guests or just enjoy the pleasant rainy evening or cold wintery days, crispy and spicy Methi Pakora or Methi Na gota can never go out of fashion. In this simple preparation you need only fresh methi leaves, besan and some spices.

Ingredients:

• 1½ cup Besan/Chickpeas Flour
• 2 cup Fenugreek Leaves/Methi (Washed and Chopped)
• 1 tbsp Suji/Semolina
• ¼ tsp Crushed Black Pepper
• 3-4 Green Chilies chopped
• 1 tbsp Curd/Dahi or ½ Lemon Juice
• 1-2 tsp whole Coriander Seeds
• ½ tsp Carom Seed
• Pinch Of Asafoetida/Hing
• 1-2 tsp Sugar
• Salt
• ¼ tsp Turmeric Powder
• ¼ tsp Red Chili Powder
• 1 tsp Coriander Seeds Powder
• ¼ tsp Baking Soda
• 2 tsp Oil for Batter
• Oil for Deep Frying

Method:

1. Take a bowl; add chopped methi, ½ tsp salt and mix well, leave it for 10 minutes.
2. Take another bowl; add besan, suji, salt, baking soda, sugar, black pepper, carom seed, hing, turmeric powder, red chili powder, coriander powder, whole coriander seeds and mix very well, keep aside.
3. Squeeze all water from methi/fenugreek leaves and then add in besan mixture. Add 2 tsp oil, chopped green chili, 1 tbsp curd or 1 tsp lemon juice and mix well.
4. Now add little by little water in mixture, mix well and make batter, make sure no lump. It should be thick. Mix properly and keep aside.
5. Heat the oil in the deep pan on medium flame.
6. Once oil is hot enough for frying, drop small –small balls in oil using your hand. And fry all side till golden brown.
7. Remove the fried balls (Gota) on paper towel.
8. Methi Gota is ready, serve hot with chutney, Kadhi, or tea.

Tips:

• You can also add chopped onion into the batter.
• If fresh methi is not available, you can use kasuri methi (dried fenugreek leaves), just soak it in a warm water and use.

3.0 from 1 reviews

Methi Gota

 

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Prep time

10 mins

Cook time

10 mins

Total time

20 mins

 

Methi Gota is most popular Gujarati snack. Methi Gota is also famous as Dakor na Gota. Methi Gota loves to eat, during rainy seasons with masala tea. Traditionally serve with thick Kadhi and fried salted green chili. My all time favorite snack outside crispy and inside spongy.

Author: Binjal Pandya

Recipe type: Appetizer & Snack

Cuisine: Indian

Serves: 10-12

Ingredients

• 1½ cup Besan/Chickpeas Flour
• 2 cup Fenugreek Leaves/Methi (Washed and Chopped)
• 1 tbsp Suji/Semolina
• ¼ tsp Crushed Black Pepper
• 3-4 Green Chilies chopped
• 1 tbsp Curd/Dahi or ½ Lemon Juice
• 1-2 tsp whole Coriander Seeds
• ½ tsp Carom Seed
• Pinch Of Asafoetida/Hing
• 1-2 tsp Sugar
• Salt
• ¼ tsp Turmeric Powder
• ¼ tsp Red Chili Powder
• 1 tsp Coriander Seeds Powder
• ¼ tsp Baking Soda
• 2 tsp Oil for Batter
• Oil for Deep Frying

Instructions

1. Take a bowl; add chopped methi, ½ tsp salt and mix well, leave it for 10 minutes.
2. Take another bowl; add besan, suji, salt, baking soda, sugar, black pepper, carom seed, hing, turmeric powder, red chili powder, coriander powder, whole coriander seeds and mix very well, keep aside.
3. Squeeze all water from methi/fenugreek leaves and then add in besan mixture. Add 2 tsp oil, chopped green chili, 1 tbsp curd or 1 tsp lemon juice and mix well.
4. Now add little by little water in mixture, mix well and make batter, make sure no lump. It should be thick. Mix properly and keep aside.
5. Heat the oil in the deep pan on medium flame.
6. Once oil is hot enough for frying, drop small –small balls in oil using your hand. And fry all side till golden brown.
7. Remove the fried balls (Gota) on paper towel.
8. Methi Gota is ready, serve hot with chutney, Kadhi, or tea.

Notes

• You can also add chopped onion into the batter.
• If fresh methi is not available, you can use kasuri methi (dried fenugreek leaves).

3.5.3251

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