Methi Na Gota Recipe – How to Make Gujarati Style Methi Pakoda – Gujarati Recipes

Methi Na Gota Recipe – Gujarati Style Methi Pakoras or fritters made with fresh fenugreek leaves and chickpea flour.

Methi Na Gota is a famous Gujarati snack made with fenugreek leaves or methi leaves, gram flour and spices. These Gujarati style methi pakoras or fried fritters are so soft, light and very flavorful. I have learned this recipe from the Etv gujarati rasio show.

Few More Pakora Recipes on the blog:

• Corn Amaranth Pakora
• Sweet Potato Pakora
• Mirch Pakora
• Pumpkin Pakoda
• Soft Onion Pakora
• Mixed Veg Corn Pakoda
• Capsicum Pakora

Gujarati Methi Na Gota Recipe:

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Gujarati Methi Na Gota - Gujarati Fenugreek Leaves Fritters Recipe

Hari Chandana Ponnaluri

How to Make Methi Na Gota Recipe with step by step photos. Gujarati style methi pakoras or fenugreek fritters recipe

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Course Appetizer, Snack

Cuisine Gujarati, Indian

Servings 2

Calories 341 kcal

Ingredients

  

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• ▢ 1 cup Chickpea Flour / Besan
• ▢ ½ cup Fenugreek Leaves
• ▢ 1 tbsp Oil for the batter
• ▢ 1 tsp Coriander Seeds
• ▢ 5 tbsp Water
• ▢ 8 – 10 Black Peppercorns
• ▢ 2 – 3 Green Chillies large sized or as needed
• ▢ 1 tsp Sugar
• ▢ ½ tsp Carom Seeds / Ajwain
• ▢ ¼ tsp Hing
• ▢ ⅛ tsp Turmeric Powder
• ▢ ¼ tsp Baking Soda
• ▢ Salt to taste
• ▢ Oil for deep frying

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Instructions

 

• Wash the fenugreek leaves and chop them roughly or finely.
• Lightly crush the black pepper and coriander seeds in a mortar – pestle. Set aside.
• Whisk a tablespoon of oil and 5 tablespoons of water in a mixing bowl.
• Add the baking soda, finely chopped green chillies, crushed peppercorns, crushed coriander seeds, carom seeds, turmeric powder, hing, salt and sugar. Mix very well.
• Then add the chopped fenugreek leaves and give a nice mix.
• Now add the chickpea flour and mix everything well to form a batter.
• The batter should be thick.
• If the batter is too thick then add a few tablespoons of water.
• Heat oil in a pan on medium flame for deep frying.
• Grease your hands and take a small ball of the batter.
• Slowly drop it in medium hot oil.
• Deep fry them on a medium flame till crisp and golden brown.
• Drain them on paper napkins to remove excess oil.
• Serve hot with mint coriander chutney or tomato ketchup along with coffee or ginger tea.

Nutrition

Calories: 341kcalCarbohydrates: 41gProtein: 16gFat: 12gSaturated Fat: 1gSodium: 198mgPotassium: 507mgFiber: 7gSugar: 8gCalcium: 266mgIron: 4.2mg

Nutrition values are estimates only.

Tried this recipe?Mention @iamharichandana or tag #blendwithspices!

How to Make Methi Na Gota Recipe with Step by Step Photos:

• Remove the stems from the fenugreek leaves and wash them. Chop them roughly or finely and keep them aside.
• Lightly crush the black pepper and coriander seeds in a mortar – pestle and keep them aside. You can pulse them in a mixie if you don’t have a mortar pestle.

• Combine a tablespoon of oil and 5 tablespoons of water in a mixing bowl.
• Add the crushed peppercorns, crushed coriander seeds, carom seeds, baking soda, hing, turmeric powder, salt and sugar to the water-oil mixture and whisk until well combined.

• Then add the chopped fenugreek leaves to the water and spices mixture and give a nice mix.
• Now add the chickpea flour and mix everything well to form a batter.
• The batter should be thick.
• If the batter is too thick then add a few tablespoons of water to get the right consistency.

• Heat oil in a pan on medium flame for deep frying.
• Grease your hands and take a small ball of the batter and slowly drop it in medium hot oil.
• Deep fry them on a medium flame till crisp and golden brown.
• Remove them from oil and drain them on paper towels to remove excess oil.
• Serve hot with mint coriander chutney or tomato ketchup along with coffee or ginger tea.