Methi na Gota | Methi Pakodas

July 26, 2023

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Methi na Gota iss a traditional Gujarati snack made with fenugreek leaves and gram flour.

Monsoons are incomplete without some fried pakodas or bhajiyas. When its raining heavily outside, its incredibly comforting to have fried pakodas with warm cup of tea sitting at home. The combination of rains, tea and crispy snacks creates a wonderful ambience making the rainy days special. Pakodas are relatively easy to prepare requiring simple ingredients available in every kitchen. The quick preparation time of pakodas makes it a popular choice for snacks during monsoons. Some of the commonly made pakodas are onion pakodas, moong dal pakodas, aloo bhajiya and palak pakodas.

Methi na Gota or Methi Pakoda is one such fried snack that can be made quickly if you have all the ingredients handy.

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About Methi na Gota

Methi na Gota is a popular Gujarati snack made using fresh methi leaves, besan and some spices. It is often served as an appetiser during festive occasions and family gatherings. It makes for a good tea-time snack specially during monsoons. To make Methi na gota, firstly fresh methi leaves are washed thoroughly and finely chopped. Chopped methi leaves are then mixed with besan and spices to make a smooth, thick batter. The batter is then spooned or dropped gently into hot oil forming small fritters. These fritters are fried until they turn golden brown and crispy.

Methi na Gota can be served with green chutney and tamarind chutney. Methi na Gota is often served with Dahi Kadhi. The combination of Dahi Kadhi with Methi na Gota offers contrast of flavours and textures.

List of Ingredients

Fresh Fenugreek/Methi leaves : Methi leaves is the star ingredient of Methi na Gota. Methi leaves give unique taste and distinct flavour to these pakodas.

Coriander leaves : coriander leaves enhances the taste of pakodas

Besan/Gram flour : Besan is used to make the batter for the pakodas. It adds a nutty flavour and crispiness to the dish

Semolina/Rava : Rava gives a crispy, crunchy texture to the methi pakodas.

Spices : Green chillies, Black pepper, Coriander seeds, Carom seeds, turmeric powder, red chilli powder

Baking soda : a pinch of baking soda is used to make the pakodas airy and fluffy.

Other ingredients : sugar, lemon juice, salt and oil

Step-wise recipe with pictures

Wash the methi leaves, Chop them and keep aside.

Crush black peppercorns and coriander seeds to a coarse powder and keep aside

In a mixing bowl, add besan.

Add chopped methi leaves and coriander leaves.

Add rava.

Add crushed black pepper and coriander seeds. Add chopped geen chillies, ajwain, sugar, turmeric powder, red chilli powder, lemon juice and salt.

Mix well. Add water as required and mix well to make a smooth, thick batter.

Add a pinch of baking soda and mix.\

Add a tablespoon of hot oil and mix.

Drop small portion of batter into hot oil . Deep fry the fritters until they turn golden brown and crispy.

Once they are fried, remove the pakodas using a slotted spoon and place then on an absorbent paper.

Serve hot with green chutney.

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