Methi na gota | Methi gota recipe | Methi ka gota | How to make methi gota

Methi na gota aka methi na bhajiya is a hugely popular traditional Gujarati snacks recipe. It is prepared in almost every Gujarati house, especially when fresh methi leaves are easily available. You can even find this delight in shops that sell farsan aka Gujarati snacks items. Methi gota recipe is basically a flavoured, slightly sweet and spicy Gujarati gota recipe, which is crispy from the outside and is soft, spongy & fluffy texture inside. In this preparation, finely chopped fresh methi leaves (fenugreek leaves) are amalgamated with besan (Gram flour), some spices, and then deep-fried in small portions till golden brown. It is mostly served as evening snacks with tea but can also be consumed as an appetizer with mint chutney or tomato ketchup and fried green chillies.

About the recipe
Health Benefits of Methi Leaves
Tips and Suggestions
How to make Methi gota (step wise photos)
Recipe Card

Methi na gota is a Gujarati name where ‘methi na’ means fenugreek leaves’ and ‘gota’ means fritters. It is a crazily popular Gujarati snacks recipe prepared with besan, fresh fenugreek leaves, and some spices. It is a deep-fried snacks recipe prepared by frying small portions of the batter till golden brown and crispy.

The main hero of the methi gota recipe is the healthy, super versatile, and flavoured green herb – fenugreek leaves aka methi. It has an inimitable contribution in Indian culinary to prepare different ranges of dishes. Methi leaves whether it’s fresh or dry has always been an inimitable part of Gujarati cuisine. It is one of the most extraordinary herbs which is used to prepare different varieties of snacks items, rice items, main courses, and side dishes.

Though methi na gota recipe can be considered as methi na bhajiya or methi pakoda but still both are way different from each other. Methi gota is much more different in taste and texture as compared to other pakoda recipes.

The texture of methi gota recipe is crispy from the outside but soft and fluffy from the inside unlike other pakoda recipes. Normally, bhajiya aka pakodas are much crunchier and crispier than Gujarati methi gota recipe. On the other hand, methi ka gota is slightly sweet in taste due to the addition of sugar but in bhajiya or pakodas sugar is not added. The batter of methi na gota recipe is thinner than normal pakoda recipe.

Deep-fried stuffs like pakoda, bhajiya or gota recipe plays a major role in Indian Snack recipe. Huge ranges of Indian snacks recipes are fried items. Myriad deep-fried snacks items are prepared and sold in every corner of India every day by street vendors and snack centers. These are very simple dishes, but their simplicity makes them more popular among people.

Any deep-fried snacks recipe has always been one of my favourite Indian snack recipes. I have grown up eating different varieties of these crispy delights. Whenever I talk about any pakoda, bhajiya or gota recipe, I always feel nostalgic.

I am a huge fan of methi gota recipe and I had tasted this delight for the first time in Pune. My husband brought me to a sweet shop where they used to sell Gujarati snacks items aka farsan like khandvi, dhokla, different types of bhajiya, methi na gota, mixtures, and many more.

There I tasted methi na gota for the first time and just fell in love with it. It has got a perfect outer crisp and is spongy soft from inside. The mild sweetness of the gota recipe perfectly balances the spiciness and bitterness of fenugreek leaves.

After that, I have tried methi ka gota at home surfing a few sites and videos and it came pretty well but not as perfect as the ones bought from outside. Then I experimented with the recipe for few more times and finally got the perfect one which exactly tastes like the store-bought ones.

These methi na gota is soft, light, spongy and fluffy with perfect outer crisp. Nothing can be better than a pair of scrumptious methi gota along with a cup of hot tea during rainy and winter afternoons.

Usually, the procedure of preparing methi ka gota is slightly different from methi pakoda. Usually in pakoda, first the fenugreek leaves and other ingredients are mixed with besan and at last, water is added. But in case of methi na gota first a thick batter is prepared with besan, spices and some water. Then chopped fenugreek leaves are added to it.

Methi ka gota is a very simple and easy to make snacks recipe Indian. It only requires a few handfuls of ingredients to getting prepared. It is a perfect recipe for a novice. The best part of the recipe is that it gets prepared within half an hour. Most importantly it is a no onion no garlic recipe, so you don’t need to drop your tears to chop onions.

Fenugreek leaves: The main ingredient of the recipe which provides taste and flavour to the dish.

Besan aka gram flour: Another main ingredient of the recipe which provides body to any gota or pakoda recipe. It is a gluten-free flour that is easily available in any supermarket or Indian grocery shop.

Sooji: Addition of sooji gives a perfect outer crisp to the methi ka gota.

Ginger paste & green chillies: The addition of ginger paste and green chillies provide a refreshing flavour and a heaty taste to the dish.

Baking soda & lemon juice: The addition of lemon juice and baking soda makes the batter lite. The baking soda contains sodium bicarbonate and lemon juice contains citric acid. Both of them help to get the spongy texture of the gota.

Spices: Hing aka asafoetida, crushed black pepper and coriander seeds, ajwain aka carom seeds, turmeric powder are used in spices to prepare the batter. All the ingredients make the methi ka gota more flavourful.

Sugar and salt: Both are added for the primary taste of the dish.

Water: Another important ingredient that helps to prepare the batter.

Oil: It is used in two different ways in the recipe.

1. A little bit of oil is added to the batter to make the gota soft.
2. To deep fry the methi na gota.

Methi na gota with step by step photos and instructions have been provided in the ‘Instructions’ section. I have included all my tips and tricks to make the recipe easier for you. If you follow the steps carefully, you will get the perfectly crispy and spongy methi ka gota exactly like the ones bought from store. But before directly jumping into the recipe, let me share a few interesting facts about the key ingredient – Fenugreek leaves aka Methi and about the recipe.

• Fenugreek Leaves are full of nutrients and fibre.
• They are excellent for our liver and helps to get rid of many diseases like gastric issues and intestinal problems.
• Dried Fenugreek Leaves are also used as mouth fresheners.
• It helps to cure many respiratory problems.
• It is very good for our hearts. It helps to reduce the bad cholesterol of the body.
• It is a very good source of Iron and helps to cure Anaemia.
• It helps to control the sugar level of our body.

• First, separate the leaves from the stem.
• Take the leaves in a colander and rinse them thoroughly in running water.
• Chop them finely with a knife.

After plucking the fenugreek leaves from the stem, you can keep it in an airtight container in the refrigerator for a week. Keep the methi leaves dry. Don’t wash them before storing them. Just take them out of the fridge before use and wash them properly before chopping.

Chop the fenugreek leaves aka methi leaves and keep them in a large bowl. Add some salt and mix it nicely with the chopped methi leaves. Keep it aside for 20-30 minutes. Then squeeze out the excess water from the leaves and cook. This step reduces the bitterness of methi leaves. But I personally like the slight bitterness of methi leaves. So, I have skipped this step.

• Don’t replace the fresh fenugreek leaves aka methi with dried fenugreek leaves aka kasuri methi.
• Wash the methi leaves thoroughly before chopping them.
• Always finely chop the methi leaves for better flavour and texture.
• Always squeeze out the excess moisture from the chopped fenugreek leaves before adding to the batter.
• The addition of a small amount of sooji aka semolina into the batter gives perfect outer crisp to the gota.
• Methi na gota is slightly sweet due to the addition of sugar. Don’t skip it. It balances the spice and bitterness of fenugreek leaves.
• Add ginger paste and green chillies into the batter for refreshing flavour and heaty touch.
• A smooth, lump free and the light batter is the secret of the soft and spongy methi gota recipe. The addition of lemon juice and baking soda makes the batter lite. The baking soda contains sodium bicarbonate and lemon juice contains citric acid.
• After preparing the batter, allow it to rest for at least half an hour for a better result.
• Always prepare the batter first then add chopped methi leaves into it.
• Beat the gota mixture for at least 2-3 minutes before frying the gota. It makes the methi gota fluffier.
• Always fry the gota over medium flame. Don’t cook them in high flame or else they will not get cooked at the center and in low flame, the gota will absorb excess oil.

To prepare the methi na gota, first cut and clean the methi leaves and wash them thoroughly. Then finely chop them.

To reduce the bitterness of the methi leaves, take them into a bowl and mix them with some salt. Keep them aside for half an hour. Then squeeze out the excess water. I like the slight bitterness of methi leaves. So, I have skipped this step.

Then take a large mixing bowl and add besan aka gram flour, sooji aka rava into it. Add salt, sugar, ginger paste, chopped green chillies, and all the spices, one by one into the bowl.

I have used hing aka asafoetida, crushed black pepper, crushed coriander seeds, ajwain aka carom seeds, turmeric powder in spices. All the ingredients make the methi ka gota more flavourful.

Then add baking soda, lemon juice, and oil into the bowl. Add some water and make a smooth lumps-free batter. Cover the bowl and allow it to rest for 30 minutes.

Now, add the finely chopped fenugreek leaves aka methi and mix them into the batter. Beat the batter at least for 2-3 minutes for the fluffier texture of methi ka gota.

Then put a pan on flame and add enough oil to deep fry them. Once the oil is hot, add the methi gota batter in small portions into the pan over medium flame. Fry them till crispy and golden brown in colour. Strain them and transfer them on a tissue-lined plate.

Many methi recipes have already been shared in my previous posts. You can check a few of them like

Methi paratha
Paneer methi malai
Methi matar malai
Aloo methi

..And Many more…

1 cup = 250 ml

• 1 cup Meth aka Fenugreek leaves, finely chopped
• 1 cup Besan aka gram flour
• 2 tablespoons Sooji aka Semolina
• ½ tablespoon Ginger paste
• 2 green Chillies, finely chopped
• 1 tablespoon Lemon juice
• ¼ teaspoon Baking soda
• ¼ teaspoon Ajwain aka Carom seeds
• ¼ teaspoon Turmeric powder
• ¼ teaspoon Hing aka Asafoetida
• ½ teaspoon black Pepper, crushed
• ½ teaspoon Coriander seeds, crushed
• 1 tablespoon Sugar
• 1 teaspoon Salt
• 1 tablespoon Oil for the batter
• ½ cup Water
• Oil to deep fry the methi gota

1. First cut and clean the methi leaves and wash them thoroughly. Then finely chop them.
2. To reduce the bitterness of the methi leaves, take them into a bowl and mix them with some salt. Keep them aside for half an hour. Then squeeze out the excess water. I like the slight bitterness of methi leaves. So, I have skipped this step.
3. Take a large mixing bowl and add 1 cup besan aka gram flour, 2 tablespoons sooji aka rava, 1 teaspoon salt, 1 tablespoon sugar into it.
4. Add ½ tablespoon ginger paste, ¼ teaspoon turmeric powder, ¼ teaspoon hing aka asafoetida, ½ teaspoon crushed black pepper, ½ teaspoon crushed coriander seeds and ¼ teaspoon ajwain aka carom seeds, one by one into the bowl.
5. Add chopped green chillies, 1 tablespoon oil, 1 tablespoon lemon juice and ¼ teaspoon baking soda into the bowl.
6. Add little bit of water at a time into the bowl and make a smooth lumps-free batter. I have used ½ cup water for the recipe. Cover the bowl and allow it to rest for 30 minutes.
7. Add 1 cup finely chopped fenugreek leaves aka methi and mix it into the batter. Beat the batter at least for 2-3 minutes for the fluffier texture of methi ka gota.
8. Put a pan on flame and allow it to become completely dry.
9. Add enough oil to deep fry the methi gota. Put the flame in medium and let the oil become hot.
10. To check the temperature of the oil, drop a small portion of batter into the oil. If it floats up immediately then the temperature of oil is perfect to fry the gota.
11. Make medium portions of the batter and drop it slowly into the hot oil with help of your hand or with a spoon. Keep space in between two gotas. Don’t over crowd the pan. Fry them evenly over medium flame for 2-3 minutes from both sides till crispy and golden brown in colour. Flip the gotas in between during the time of frying for couple of times.
12. Drain the excess oil with a slotted spoon and transfer the methi na gota on a kitchen tissue-lined plate. The kitchen tissue will absorb the excess oil from the gotas.
13. Now it’s ready to serve.

Transfer the methi na gota on a serving plate. Serve the hot or warm with some mint chutney or tomato ketchup. Serve it with a cup of tea and enjoy your evening snacks.

Methi na gota | Methi gota recipe | Methi ka gota | How to make methi gota

Serves: 20 small gota Prep Time: 10 Minutes Cooking Time: 10 Minutes 10 Minutes

Nutrition facts: NA calories NA fat

Rating: 5.0/5

( 1 voted )

Pin

Print

Ingredients

1 cup = 250 ml

• 1 cup Meth aka Fenugreek leaves, finely chopped
• 1 cup Besan aka gram flour
• 2 tablespoons Sooji aka Semolina
• ½ tablespoon Ginger paste
• 2 green Chillies, finely chopped
• 1 tablespoon Lemon juice
• ¼ teaspoon Baking soda
• ¼ teaspoon Ajwain aka Carom seeds
• ¼ teaspoon Turmeric powder
• ¼ teaspoon Hing aka Asafoetida
• ½ teaspoon black Pepper, crushed
• ½ teaspoon Coriander seeds, crushed
• 1 tablespoon Sugar
• 1 teaspoon Salt
• 1 tablespoon Oil for the batter
• ½ cup Water
• Oil to deep fry the methi gota

Instructions

1. First cut and clean the methi leaves and wash them thoroughly. Then finely chop them.
2. To reduce the bitterness of the methi leaves, take them into a bowl and mix them with some salt. Keep them aside for half an hour. Then squeeze out the excess water. I like the slight bitterness of methi leaves. So, I have skipped this step.
3. Take a large mixing bowl and add 1 cup besan aka gram flour, 2 tablespoons sooji aka rava, 1 teaspoon salt, 1 tablespoon sugar into it.
4. Add ½ tablespoon ginger paste, ¼ teaspoon turmeric powder, ¼ teaspoon hing aka asafoetida, ½ teaspoon crushed black pepper, ½ teaspoon crushed coriander seeds and ¼ teaspoon ajwain aka carom seeds, one by one into the bowl.
5. Add chopped green chillies, 1 tablespoon oil, 1 tablespoon lemon juice and ¼ teaspoon baking soda into the bowl.
6. Add little bit of water at a time into the bowl and make a smooth lumps-free batter. I have used ½ cup water for the recipe. Cover the bowl and allow it to rest for 30 minutes.
7. Add 1 cup finely chopped fenugreek leaves aka methi and mix it into the batter. Beat the batter at least for 2-3 minutes for the fluffier texture of methi ka gota.
8. Put a pan on flame and allow it to become completely dry.
9. Add enough oil to deep fry the methi gota. Put the flame in medium and let the oil become hot.
10. To check the temperature of the oil, drop a small portion of batter into the oil. If it floats up immediately then the temperature of oil is perfect to fry the gota.
11. Make medium portions of the batter and drop it slowly into the hot oil with help of your hand or with a spoon. Keep space in between two gotas. Don’t over crowd the pan. Fry them evenly over medium flame for 2-3 minutes from both sides till crispy and golden brown in colour. Flip the gotas in between during the time of frying for couple of times.
12. Drain the excess oil with a slotted spoon and transfer the methi na gota on a kitchen tissue-lined plate. The kitchen tissue will absorb the excess oil from the gotas.
13. Now it’s ready to serve.

Measuring Spoons

Buy Online

Measuring Cups

Buy Online

Rubber Spatula

Buy Online