Methi na gota is a Gujarati deep fried snack made with myriad veggies and ingredients.For those who don’t know, methi is fenugreek leaves and gota means pakoda or fritters.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.
It a pleasure to have hot Methi gota with a fried chili and some mint chutney.
|½ Cup water|
|1 Tbsp oil|
|1 Tbsp sugar|
|1 Chilli, finely chopped|
|½ Tsp ginger paste|
|½ Tsp coriander seeds, crushed|
|¼ Tsp ajwain / carom seeds|
|½ Tsp pepper, crushed|
|¼ Tsp turmeric|
|½ Tsp kashmiri red chilli powder|
|A Pinch of hing / asafoetida|
|1 Tbsp lemon juice|
|¾ Tsp salt|
|¼ Tsp baking soda|
|¾ Cup fenugreek leaves / methi, finely chopped|
|3 Tbsp coriander, finely chopped|
|2 Tbsp rava / semolina / suji, fine|
|1 Cup Asopalav Besan|
|Oil for frying|
Firstly, in a large mixing bowl take ½ cup water, 1 tbsp oil, 1 tbsp sugar, 1 chilli and ½ tsp ginger paste. Also add ½ tsp coriander seeds, ¼ tsp ajwain, ½ tsp pepper, ¼ tsp turmeric, ½ tsp chilli powder and pinch hing.
Furthermore add 1 tbsp lemon juice, ¾ tsp salt and ¼ tsp baking soda.
Using a whisk mix well making sure all the spices are combined well.
Now add ¾ cup fenugreek leaves and 3 tbsp coriander & mix well.
Further, add 2 tbsp rava and 1 cup Asopalav besan.
Whisk and mix to form a lump free thick batter.
Drop the batter into hot oil forming small balls.
Stir occasionally making sure the Gota are cooked completely.