Heat oil in a wok or kadai for deep frying over medium heat.
Add chopped green chillis, chopped methi and soda bicarbonate.
Pour 3 tbsp of hot oil over the methi and soda bicarbonate.
Mix the batter well. It should be thick of dropping consistency, much like a cake batter.
When the oil is hot, lower the heat.
Scoop up about a tablespoonful of the batter with your fingers.
Using your thumb slip off the batte into a blob shape into the hot oil.
Add some more blobs, depending on the size of wok or kadai you are using.
The gotas should float up. Keep turning them and fry them over low heat till they turn light brown.
Remove the fried gota into a colander.
Whip the batter again, and add some more blobs and fry till done.
Serve hot methi na gota with your favourite chutney.¼