Methi na Gota is a Gujarati deep fried snack of savory and spiced fritters. Mainly these fritters are made with besan a.okay.a gram flour, fenugreek leaves (methi), banana, spices and herbs. These tasty snack is normally served as a snack throughout tea time.
About Methi Na Gota
I’ve had Methi na Gota many occasions whereas residing in Mumbai. Every time we’d purchase combine vegetable pakoda platter from the Gujarati snack retailers, they’d additionally add Methi na Gota within the pakora combine.
The feel was once so gentle and spongy, not like the Onion Pakora or Aloo Pakora that was once there within the platter. And I might at all times surprise how they make such gentle and fluffy pakoras.
I checked a couple of cook dinner books that I’ve, that may give that sort of gentle texture and style within the Methi na Gota. Lastly I made my very own diversifications after seeing a few recipes.
On this Methi na Gota recipe, ripe bananas are added they usually help make the fritters having the gentle and porous texture. You possibly can skip bananas however I might not counsel it. Since they do add numerous style, texture, taste and sweetness within the fritters.
The bitterness of the methi leaves additionally will get balanced as a result of sweetness of the bananas. Additionally the fritters will brown rapidly when frying as a result of sugars within the bananas, so you should have a slight darker brown shade within the fritters.
What makes these fritters so gentle, fluffy is the addition of bananas and a little bit of baking soda. The baking soda helps to leaven the batter a bit making the fritters fluffy, gentle and crispy.
This recipe is ready in a barely completely different approach. First a thick batter is made and put aside for half-hour. Throughout this time, the methi leaves launch their juices and thins the batter.
Keep in mind to not make a medium consistency batter within the first go. You’ll find yourself with a skinny batter later. So do hold this level in thoughts.
Since this snack is deep fried, guarantee to fry the fritters in reasonably sizzling oil. Do use your most popular oil with a excessive smoke level for deep frying.
Frying at decrease temperature will make the gota take in extra oil and frying at a really excessive warmth will make them brown sooner from the surface leaving the middle undercooked.
In case you like methi or fenugreek leaves in your fritters, then do test this recipe of Methi Pakora as effectively, which has a distinct ingredient combos. Thus making it style approach completely different than the Methi na Gota.
Serve Methi na Gota with any inexperienced chutney or mint chutney or uncooked papaya chutney. I served these with tomato ketchup.
A cup of Masala Chai will add extra, if you end up having the Methi na Gota . Benefit from the monsoons snacking these crisp, gentle and porous fritters.
Few extra Gujarati snacks recipes for you!
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Methi na Gota
Gujarati methi na gota recipe is a tea time deep fried snack created from besan (also called gram flour), contemporary fenugreek leaves, spices, herbs and banana.
Prep Time 45 minutes
Prepare dinner Time 20 minutes
Complete Time 1 hr 5 minutes
Forestall your display from going darkish whereas making the recipe
Rinse a couple of occasions in water. Drain all of the water after which chop the methi leaves finely.
Mash the banana in a bowl to a fantastic texture. Add the methi leaves to it.
Add all of the elements together with the two teaspoons of oil.
Add little or no water, about 1 or 2 tablespoons and make a thick batter, like a thick cake batter.
We’re making a thick batter first in order that later, the batter will change into skinny because the methi leaves will begin to depart water. This additionally is dependent upon how a lot water content material the methi leaves have.
Preserve this batter coated apart for half-hour.
After half-hour test the batter.
The batter ought to be of medium to medium-thick and easy, flowing consistency.
If the batter remains to be thick then you’ll be able to add a couple of teaspoons of water.
Frying methi na gota
Warmth oil for deep frying in a kadai or deep fryer.
When the oil is medium sizzling. Drop the batter from 1 tablespoon measuring spoon into the new oil.
Take care to not contact the spoon with the new oil. You can too use an everyday spoon.
As quickly as you drop the spoonful of batter within the oil, they’ll begin puffing up and increase a bit and changing into brown.
Since we have now added bananas the browning occurs sooner. So fry on a medium sizzling oil.
Fry the methi na gota until golden and crispy throughout.
Drain the fritters on paper towels to take away extra oil. This fashion end up the batter by frying in batches.
Serve Methi na Gota sizzling with any inexperienced chutney or tomato ketchup.
- First make a thick batter after which let it relaxation for half-hour. After half-hour the batter will skinny down a bit as a result of methi leaves releasing their juices. If the batter turns into too skinny, add some gram flour. The batter has a medium-thick to medium flowing consistency.
- Guarantee to fry in medium-hot oil. Frying in a highly regarded oil will depart the methi na gota undercooked from inside. Frying at a decrease temperature will make them take in extra oil.
Methi na Gota
Quantity Per Serving
Energy 117 Energy from Fats 36
% Day by day Worth*
Saturated Fats 0.4g3%
Polyunsaturated Fats 1g
Monounsaturated Fats 2g
Vitamin A 25IU1%
Vitamin B1 (Thiamine) 0.1mg7%
Vitamin B2 (Riboflavin) 0.03mg2%
Vitamin B3 (Niacin) 0.4mg2%
Vitamin B6 0.1mg5%
Vitamin C 1mg1%
Vitamin E 1mg7%
Vitamin Ok 2µg2%
Vitamin B9 (Folate) 86µg22%
* % Day by day Values are primarily based on a 2000 calorie eating regimen.
This Methi na Gota recipe from the archives first printed in July 2013 has been up to date and republished on December 2022.