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Methi Na Gota
Binjal Pandya

Methi Gota

3 from 1 vote
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.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 10 -12
Course: Appetizer &amp, Snack
Cuisine: Indian
Ingredients Method Notes

Ingredients
  

  • 1 ½ 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.

Notes

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