Gujarati Methi Na Gota
Crispy on the outside and wonderfully soft and fluffy inside, these traditional Gujarati fenugreek fritters are a tea-time favorite. Infused with fresh greens and aromatic spices, they are best enjoyed hot with a tangy green chutney.
35min
Total Time
4
Servings
Gujarati
Cuisine
Recipe
1
Wash and finely chop the fresh fenugreek leaves, then sprinkle a little salt over them and set aside for 10 minutes to remove bitterness.
2
In a large mixing bowl, combine the gram flour, semolina, ginger-green chili paste, turmeric, ajwain, asafoetida, and salt.
3
Squeeze out any excess water from the fenugreek leaves and add them to the flour mixture.
4
Pour the hot oil and baking soda over the mixture, mixing well to combine all ingredients.
5
Gradually add small amounts of water to form a thick, sticky batter that is slightly fluffier than standard pakora batter.
6
Heat oil in a deep frying pan over medium heat.
7
Drop small portions of the batter into the hot oil using your fingers or a spoon, frying in batches to avoid overcrowding.
8
Fry on medium heat, turning occasionally, until the gota turn golden brown and crisp on all sides.
9
Remove with a slotted spoon and drain on paper towels.
10
Serve hot with green chutney and hot masala chai.
Ingredients
2 cups fresh fenugreek (methi) leaves, finely chopped
1.5 cups gram flour (besan)
2 tablespoons semolina (rava)
1 tablespoon ginger-green chili paste
1/2 teaspoon turmeric powder
1 teaspoon ajwain (carom seeds)
1 pinch asafoetida (hing)
1 tablespoon hot oil
1/2 teaspoon baking soda
Salt to taste
Water as required
Oil for deep frying
*This AI-generated recipe may contain inaccuracies.