Authentic Gujarati Methi Na Gota with Warm Masala Chai
Crisp on the outside and wonderfully fluffy within, these spiced fenugreek fritters are a beloved teatime treat from Gujarat. Served steaming hot, they offer a comforting blend of earthy herbs and subtle heat.
35min
Total Time
4
Servings
Gujarati
Cuisine
Recipe
1
In a large mixing bowl, combine the gram flour, semolina, chopped fenugreek leaves, sliced onion, green chili, and ginger-garlic paste.
2
Add the carom seeds, turmeric powder, red chili powder, asafoetida, and salt, mixing well with your hands.
3
Gradually add water to form a thick, drop-able batter that is slightly aerated.
4
Heat oil in a deep kadhai over medium-high heat.
5
Gently drop small portions of the batter into the hot oil using your fingers or a spoon.
6
Fry the gota on medium heat, stirring occasionally, until they turn golden brown and crisp on all sides.
7
Remove with a slotted spoon and drain excess oil on paper towels.
8
Serve hot alongside freshly brewed spiced masala chai.
Ingredients
1 cup gram flour (besan)
2 tablespoons semolina (sooji)
1 cup fresh fenugreek (methi) leaves, washed and chopped
1 small onion, finely sliced
1 green chili, finely chopped
1 teaspoon ginger-garlic paste
1/2 teaspoon carom seeds (ajwain)
1/4 teaspoon turmeric powder
1/2 teaspoon red chili powder
A pinch of asafoetida (hing)
1/4 teaspoon baking soda
Salt to taste
Water as needed for a thick batter
Oil for deep frying
*This AI-generated recipe may contain inaccuracies.