Methi na Gota Recipe: Methi na Gota is a savory and spiced fritter, a popular Gujarati deep-fried snack. Made primarily with gram flour (besan), fenugreek leaves (methi), ripe bananas, and a blend of spices and herbs, these fritters are often enjoyed as a tea-time snack.
About Methi Na Gota Recipe
I’ve encountered Methi na Gota numerous times during my time in Mumbai. It was commonly included in the mix vegetable pakoda platters from Gujarati snack shops. What always stood out to me was its soft and spongy texture, unlike the typical Onion Pakora or Aloo Pakora.
To achieve that soft and fluffy texture, I experimented with various recipes and made my own adaptations. Ripe bananas play a key role in enhancing the texture and taste of Methi na Gota. They contribute sweetness, flavor, and moisture, balancing out the bitterness of the fenugreek leaves.
The addition of baking soda further aids in making the fritters fluffy and porous. The batter is prepared in a thick consistency initially and left to rest for 30 minutes. During this time, the methi leaves release their juices, thinning the batter naturally.
It’s important not to start with a medium consistency batter as it may become too thin later. When deep-frying, ensure the oil is moderately hot to prevent excessive oil absorption or uneven cooking.
For those who enjoy fenugreek leaves in fritters, Methi na Gota offers a distinct flavor profile compared to other fenugreek-based snacks like Methi Pakora.
These fritters pair well with green chutney, mint chutney, or raw papaya chutney. I prefer serving them with tomato ketchup. Enjoy them alongside a cup of Masala Chai, especially during the monsoon season, for a delightful snacking experience.
Ingredients: Methi na Gota Recipe
- 1 or 1.25 cups gram flour (besan)
- 1 cup fenugreek leaves (methi leaves)
- 1 ripe medium-sized banana
- 1/4 teaspoon turmeric powder
- 1/4 to 1/2 teaspoon red chili powder
- 1 teaspoon white sesame seeds
- 8 to 10 whole black peppercorns, crushed
- 1/2 teaspoon crushed coriander seeds
- 2 pinches of asafoetida (hing)
- 2 to 3 pinches of baking soda or 1/4 teaspoon baking soda
- 2 teaspoons oil (for adding to the batter)
- 1 to 2 tablespoons water, or as needed
- 1 green chili + 1-inch ginger, crushed into a paste
- 1/2 teaspoon sugar (optional)
- Salt, as required
- Oil, for deep frying
Instructions: Methi na Gota Recipe
Making the Batter:
- Rinse the fenugreek leaves thoroughly in water. Drain all the water and finely chop the methi leaves.
- In a bowl, mash the ripe banana into a fine texture. Add the chopped methi leaves to it.
- Add all the ingredients, including the 2 teaspoons of oil.
- Gradually add very little water, about 1 or 2 tablespoons, to make a thick batter, resembling the consistency of thick cake batter.
- Set aside the batter covered for 30 minutes. During this time, the methi leaves will release water, thinning the batter. The amount of water released depends on the moisture content of the methi leaves.
- After 30 minutes, check the consistency of the batter. It should be of medium to medium-thick and smooth, flowing consistency. If the batter is still thick, add a few teaspoons of water to adjust.
Frying Methi Na Gota:
- Heat oil in a kadai or deep fryer for deep frying. The oil should be medium hot.
- Using a tablespoon measuring spoon, drop spoonfuls of batter into the hot oil. Alternatively, use a regular spoon.
- Be cautious not to touch the spoon with the hot oil.
- As soon as the batter is dropped into the oil, it will start puffing up and expanding slightly while turning golden brown.
- Fry the methi na gota until they turn golden and crispy all over. The presence of bananas may accelerate browning, so fry in medium-hot oil to prevent burning.
- Once fried, drain the fritters on paper towels to remove excess oil.
- Repeat the frying process in batches until all the batter is used.
Serving:
- Serve Methi na Gota hot with your choice of green chutney or tomato ketchup.
Notes:
- Start with a thick batter and allow it to rest for 30 minutes. The batter will naturally thin down due to the methi leaves releasing their juices. If the batter becomes too thin, add some gram flour to adjust the consistency.
- Ensure the oil is at a medium-hot temperature for frying. Frying at too high a temperature may leave the fritters undercooked from the inside, while frying at too low a temperature may cause them to absorb excessive oil.
Conclusion:
Methi na Gota Recipe is a delightful Gujarati snack that combines the flavors of gram flour, fenugreek leaves, ripe bananas, and aromatic spices. With its soft and spongy texture and savory taste, it’s perfect for tea-time snacking or as an appetizer. By following the simple instructions and tips provided, you can easily recreate this flavorful snack at home. Enjoy Methi na Gota hot with your favorite chutney or sauce for a satisfying culinary experience.
FAQs about Methi na Gota Recipe
Can I skip the ripe bananas in this recipe?
While bananas contribute to the texture and flavor of Methi na Gota, you can omit them if necessary. However, they do add sweetness and moisture to the fritters, so the final result may differ slightly in texture and taste.
What can I substitute for fenugreek leaves if I can’t find them?
If fenugreek leaves (methi leaves) are unavailable, you can substitute them with spinach leaves or kale. Keep in mind that this substitution will alter the flavor profile of the fritters.
How long should I fry the Methi na Gota?
Fry the fritters until they turn golden brown and crispy all over. This usually takes a few minutes per batch. Ensure that the oil is at a medium-hot temperature to prevent undercooking or burning.
Can I make the batter in advance and fry the fritters later?
While it’s best to fry the fritters immediately after preparing the batter to maintain their texture, you can make the batter in advance and store it covered in the refrigerator for a few hours. Allow the batter to come to room temperature before frying.
How should I store leftover Methi na Gota?
Store any leftover fritters in an airtight container in the refrigerator for up to 2-3 days. Reheat them in an oven or air fryer to regain their crispiness before serving.
