Methi na Gota is a Gujarati deep fried snack of savory and spiced fritters. Principally these fritters are made with besan a.okay.a gram flour, fenugreek leaves (methi), banana, spices and herbs. These tasty snack is often served as a snack throughout tea time.
About Methi Na Gota
I’ve had Methi na Gota many instances whereas residing in Mumbai. At any time when we’d purchase combine vegetable pakoda platter from the Gujarati snack outlets, they’d additionally add Methi na Gota within the pakora combine.
The feel was once so delicate and spongy, in contrast to the Onion Pakora or Aloo Pakora that was once there within the platter. And I might all the time marvel how they make such delicate and fluffy pakoras.
I checked a number of cook dinner books that I’ve, that might give that sort of delicate texture and style within the Methi na Gota. Lastly I made my very own diversifications after seeing a few recipes.
On this Methi na Gota recipe, ripe bananas are added they usually help make the fritters having the delicate and porous texture. You may skip bananas however I might not counsel it. Since they do add a number of style, texture, taste and sweetness within the fritters.
The bitterness of the methi leaves additionally will get balanced as a result of sweetness of the bananas. Additionally the fritters will brown rapidly when frying as a result of sugars within the bananas, so you’ll have a slight darker brown shade within the fritters.
What makes these fritters so delicate, fluffy is the addition of bananas and a little bit of baking soda. The baking soda helps to leaven the batter a bit making the fritters fluffy, delicate and crispy.
This recipe is ready in a barely completely different approach. First a thick batter is made and put aside for half-hour. Throughout this time, the methi leaves launch their juices and thins the batter.
Bear in mind to not make a medium consistency batter within the first go. You’ll find yourself with a skinny batter later. So do preserve this level in thoughts.
Since this snack is deep fried, guarantee to fry the fritters in reasonably scorching oil. Do use your most popular oil with a excessive smoke level for deep frying.
Frying at decrease temperature will make the gota take in extra oil and frying at a really excessive warmth will make them brown sooner from the surface leaving the middle undercooked.
In the event you like methi or fenugreek leaves in your fritters, then do verify this recipe of Methi Pakora as nicely, which has a distinct ingredient combos. Thus making it style approach completely different than the Methi na Gota.
Serve Methi na Gota with any inexperienced chutney or mint chutney or uncooked papaya chutney. I served these with tomato ketchup.
A cup of Masala Chai will add extra, if you end up having the Methi na Gota . Benefit from the monsoons snacking these crisp, delicate and porous fritters.
Few extra Gujarati snacks recipes for you!
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Methi na Gota
Gujarati methi na gota recipe is a tea time deep fried snack made out of besan (also called gram flour), contemporary fenugreek leaves, spices, herbs and banana.
Prep Time 45 minutes
Prepare dinner Time 20 minutes
Complete Time 1 hr 5 minutes
Forestall your display from going darkish whereas making the recipe
Making batter
Rinse a number of instances in water. Drain all of the water after which chop the methi leaves finely.
Mash the banana in a bowl to a nice texture. Add the methi leaves to it.
Add all of the substances together with the two teaspoons of oil.
Add little or no water, about 1 or 2 tablespoons and make a thick batter, like a thick cake batter.
We’re making a thick batter first in order that later, the batter will grow to be skinny because the methi leaves will begin to go away water. This additionally will depend on how a lot water content material the methi leaves have.
Maintain this batter lined apart for half-hour.
After half-hour verify the batter.
The batter needs to be of medium to medium-thick and easy, flowing consistency.
If the batter continues to be thick then you may add a number of teaspoons of water.
Frying methi na gota
Warmth oil for deep frying in a kadai or deep fryer.
When the oil is medium scorching. Drop the batter from 1 tablespoon measuring spoon into the recent oil.
Take care to not contact the spoon with the recent oil. It’s also possible to use a daily spoon.
As quickly as you drop the spoonful of batter within the oil, they are going to begin puffing up and broaden a bit and changing into brown.
Since we’ve added bananas the browning occurs sooner. So fry on a medium scorching oil.
Fry the methi na gota until golden and crispy throughout.
Drain the fritters on paper towels to take away extra oil. This manner end up the batter by frying in batches.
Serve Methi na Gota scorching with any inexperienced chutney or tomato ketchup.
- First make a thick batter after which let it relaxation for half-hour. After half-hour the batter will skinny down a bit as a result of methi leaves releasing their juices. If the batter turns into too skinny, add some gram flour. The batter has a medium-thick to medium flowing consistency.
- Guarantee to fry in medium-hot oil. Frying in a very popular oil will go away the methi na gota undercooked from inside. Frying at a decrease temperature will make them take in extra oil.
Diet Information
Methi na Gota
Quantity Per Serving
Energy 117 Energy from Fats 36
% Day by day Worth*
Fats 4g6%
Saturated Fats 0.4g3%
Polyunsaturated Fats 1g
Monounsaturated Fats 2g
Sodium 146mg6%
Potassium 198mg6%
Carbohydrates 15g5%
Fiber 3g13%
Sugar 3g3%
Protein 5g10%
Vitamin A 25IU1%
Vitamin B1 (Thiamine) 0.1mg7%
Vitamin B2 (Riboflavin) 0.03mg2%
Vitamin B3 (Niacin) 0.4mg2%
Vitamin B6 0.1mg5%
Vitamin C 1mg1%
Vitamin E 1mg7%
Vitamin Okay 2µg2%
Calcium 79mg8%
Vitamin B9 (Folate) 86µg22%
Iron 1mg6%
Magnesium 35mg9%
Phosphorus 65mg7%
Zinc 1mg7%
* % Day by day Values are primarily based on a 2000 calorie weight-reduction plan.
This Methi na Gota recipe from the archives first printed in July 2013 has been up to date and republished on December 2022.
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