You will find this at every Gujarati home during winters and Gujarati weddings. These are crispy from the outside and soft from the inside. It is spicy, and tangy, It has all the flavors. I love Methi / Fenugreek leaves. My favorite methi dishes are Methi and Spinach paratha, Methi mutter, Methi corn, Methi muthiya and Methi Na Gota. Methi Na Gota is traditionally served with Thick Kadhi and tea. You will require very few ingredients to make this yummy gota. I like to use lots of methi leaves in gota. If you dont like methi leaves, you may decrease the quantity. Try Making this Methi Na Gota / Methi Pakoda, they taste scrumptious. Serve this with Mint and Coriander Chutney, sweet chutney and with fried green chilies. Yum Yum!!! This recipe serves 3 to 4
How to make Methi Na Gota | Methi Pakoda?
- Take a bowl, add besan/chickpea flour, sooji, methi, green onion, cilantro, ginger-chili-garlic paste, salt, turmeric powder, chili powder, and sugar. Mix well.
- Add oil. Now add water little by little in the mixture. Give it a good mix. Make sure no lump. It should be thick, not watery. Otherwise, your gota will come out very oily.
- When you are ready for frying, add baking soda and squeeze lemon juice over the baking soda. Give it a mix.
- Heat oil in the deep pan over medium flame. Once oil is hot enough, drop small balls in oil using hand. Fry them on medium heat until all sides are golden brown.
- Remove them on paper towel.
- Methi Na Gota is ready. Serve them with Green Chutney, kadhi, sweet chutney or tea. Also, Dont forgets to try our Gujarati Dal Vada Recipe too.
