Methi Na Gota / Methi Pakoda is most popular Gujarati tea time snack recipe. It is one of the most authentic Gujju snack. You will find this at every Gujarati home during winters and Gujarati weddings. Methi Na Gota are crispy from outside and soft from inside. It is spicy, tangy, It has all the flavors.
I love Methi / Fenugreek leaves. My favorite methi dishes are Methi and Spinach paratha, Methi mutter, Methi corn, Methi muthiya and Methi Na Gota. Methi Na Gota is traditionally served with Thick Kadhi and tea. You will require very few ingredients to make this yummy gota. I like to use lots of methi leaves in gota. If you dont like methi leaves, you may decrease the quantity.
Try Making this Methi Na Gota / Methi Pakoda, they taste scrumptious. Serve this with Mint and Coriander Chutney, sweet chutney and with fried green chilies. Yum Yum!!!
This recipe serves 3 to 4
Chick pea flour / Besan – 2 1/2 cup
Fresh, washed and roughly chopped methi / Fenugreek leaves – 1 1/2 cups
Chopped green onions – 1 cup
Chopped cilantro / coriander – 1/2 cup
Ginger, Garlic and green chili paste – 2 tbsp
Salt to taste
Turmeric – 1/4 tsp
Red chili powder – 1/2 tbsp (Use according to your spice level)
Sugar – 1 tbsp
Sooji / semolina / Rawa – 2 tbsp
Baking soda – 1/4 tsp
Lemon juice – 1 tsp
Oil for batter – 2 tbsp
Oil for frying
Water – 1 cup (Might require more, depending on the quality of flour)
1. Take a bowl, add besan / chick pea flour, sooji, methi, green onion, cilantro, ginger-chili-garlic paste, salt, turmeric powder, chili powder and sugar. Mix well.
2. Add oil. Now Add water little by little in the mixture. Give it a good mix. Make sure no lump. It should be thick not watery. Otherwise your gota will come out very oily.
3. When you are ready for frying, add baking soda and squeeze lemon juice over baking soda. Give it a mix.
4. Heat oil in the deep pan over medium flame. Once oil is hot enough, drop small balls in oil using hand. Fry them on medium heat until all sides are golden brown.
5. Remove them on paper towel.