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METHI NA GOTA

Methi Na Gota is an easy to prepare vegan snack usually enjoyed piping hot with some chutney or served as a part of a Gujarati Thali or meal.
5 from 20 votes
Prep Time 15 mins
Cook Time 10 mins
Total Time 25 mins
Course Appetizer, Snack
Cuisine Gujarati
Servings 4 people

Ingredients
  

  • cups besan or chickpea flour
  • ½ cup semolina, sooji
  • 2 tsp sugar
  • 2-3 green chillis finely chopped or minced
  • ½ tsp coarsely crushed black pepper
  • 1 tsp coriander seeds, coarsely crushed
  • ½ tsp salt
  • ¼ tsp soda bicarbonate
  • ¾ -1 cup water
  • 1 cup fresh fenugreek finely chopped
  • 3 tbsp hot oil
  • ¼ tsp ajwain, ajmo
  • some oil for deep frying

Instructions
 

PREPARATION OF METHI GOTA BATTER

  • Mix besan, semolina, sugar and salt together in a mixing bowl.
  • Add coarse black pepper, coriander seeds, ajmo and water.
  • Whisk the batter for nearly 3-5 minutes.
  • The more you whisk the batter, the fluffier the gotas will turn out.

PREPARATION OF METHI NA GOTA

  • 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

Notes

  • Don't add too much water otherwise you will not get the roundish shape of gota.
  • Adding a generous amount of methi or fresh fenugreek is important.
  • Don't fry them over high heat. They will remain raw from the inside.
  • Some add more sugar than what I have used. This recipe calls for nearly ¼ cup. I find that too sweet.
  • After whipping the batter should appear fluffy. Use your hand or a whisk to whip the batter.
  • Don't allow the batter to rest as it will become watery.
  • If you can't make gota using your hands then use two spoons to scoop and slip it into the hot oil.
Keyword how to make soft methi na gota, how to prepare a Gujarati Thali