Methi Gota

Name: Methi Gota
Total time: 1200 s
Yield: 4 persons
Cuisine: Indian
Ingredients: 1 cup gram flour (besan); 2 tbsp semolina (sooji); 1 cup finely chopped methi leaves (fenugreek leaves); 1 tsp sugar; 1 tsp lemon juice; 1 tsp coriander seefs(coarsely grinded); 1 tsp black pepper (coarsly grinded); 1 tsp ginger chilli paste; 1/4 tsp turmeric powder (optional); 1/4 tsp baking soda; Pinch asafoetida; Salt to taste; Oil for frying

Deepa Rupani @dollopsbydipa

અમદાવાદ

Methi Gota is a famous Gujarati fritter made with fresh fenugreek leaves (methi) and gram flour (besan). These pakoras are just as popular outside Gujarat as they are within the state. They can easily be called an important part of Gujarat’s street food culture, commonly found at roadside stalls, and are also very easy to prepare at home.

In many places, a mashed ripe banana is also added to the batter. The gotas can be double-fried as well. To make them like the ones sold outside, keep the batter slightly thick.

During the rainy season, hot methi gota with a cup of spicy masala tea and fried green chillies is pure comfort—honestly, I don’t even feel the need for any chutney with it.

#CA2025
#cookpadindia

In many places, a mashed ripe banana is also added to the batter. The gotas can be double-fried as well. To make them like the ones sold outside, keep the batter slightly thick.

During the rainy season, hot methi gota with a cup of spicy masala tea and fried green chillies is pure comfort—honestly, I don’t even feel the need for any chutney with it.

#CA2025
#cookpadindia

Deepa Rupani @dollopsbydipa

અમદાવાદ

In many places, a mashed ripe banana is also added to the batter. The gotas can be double-fried as well. To make them like the ones sold outside, keep the batter slightly thick.

During the rainy season, hot methi gota with a cup of spicy masala tea and fried green chillies is pure comfort—honestly, I don’t even feel the need for any chutney with it.

#CA2025
#cookpadindia

In many places, a mashed ripe banana is also added to the batter. The gotas can be double-fried as well. To make them like the ones sold outside, keep the batter slightly thick.

During the rainy season, hot methi gota with a cup of spicy masala tea and fried green chillies is pure comfort—honestly, I don’t even feel the need for any chutney with it.

#CA2025
#cookpadindia

Saved

Ingredients

20 minutes

4 persons

1 cupgram flour (besan)
2 tbspsemolina (sooji)
1 cupfinely chopped methi leaves (fenugreek leaves)
1 tspsugar
1 tsplemon juice
1 tspcoriander seefs(coarsely grinded)
1 tspblack pepper (coarsly grinded)
1 tspginger chilli paste
1/4 tspturmeric powder (optional)
1/4 tspbaking soda
Pinchasafoetida
Salt to taste
Oil for frying

Saved

Steps

20 minutes

1

Mix all the ingredients except baking soda and lemon juice to make a pakora-like batter. Keep the batter slightly thicker than regular pakora batter. Cover and rest it for 15–20 minutes.
2

After 20 minutes, add baking soda and lemon juice to the batter and mix well. Do this step only when you are ready to fry. Meanwhile, heat oil for deep frying.
3

Add 1 tablespoon of hot oil to the batter and mix well. Drop spoonfuls of batter into the hot oil to form fritters. Keep the flame on medium.
4

Fry the gotas on medium heat, turning occasionally, until they are golden brown from all sides.
5

Serve hot methi gota with hot tea and fried green chillies. Enjoy!