Methi na Gota has always been an emotion for my family. A favorite of all of us, our travel stories always started with these delicious deep-fried delicacies famous on the streets of Gujarat. As simple as the name is, these delicious Gujarati Bhajiyas will win your heart. They are made with simple ingredients and fresh fenugreek leaves aka Methi.
When was the last time you truly felt joy out in what you do? I often find myself questioning this. And every single time, when I cook something that is deeply rooted in my culture, I feel that joy. To write this recipe for you brings me joy. These Methi Na Gota are known for their soft texture and that hint of bitterness from the methi. This recipe is an adaptation from my kaki's recipe.
What is Methi na Gota?
Methi na Gota is a popular snack on the streets of Gujarat. It is made from Besan (chickpea flour), black pepper, crushed coriander seeds, methi, salt, and eno. These are super easy to make. They are soft on the inside and a little crispy on the outside.
What is Eno?
Eno is a fruit salt, that is a combination of baking soda, citric acid, and salt. This helps the batter to become fluffy which gives a beautiful texture to these Bhajiyas. Use fresh eno or the one that is within its shelf life. It is a leavening agent we are using for this recipe, so it is important that it is active,
Are these Vegan?
Yes, they are. we use all vegan ingredients to make these bhajias, and make them with all ingredients we have at home
Let's Jump to the Recipe Right Away!
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Methi na Gota
These nutrional values are automatically generated. Use them for estimation only.
Equipment
- Kadhai for Deep Frying
Ingredients
- 1 Cup Besan
- 1 Tsp Crushed Black Pepper
- 1 Tsp Lightly Pounded Coriander Seeds
- 1 Tsp Salt
- 1 Tsp Sugar optional
- 2 Cups Fresh Methi
- 2 Thai Green Chilies Chopped
- 2 tablespoon Rava
- ⅓ Cup Water to make the Batter
- ½ teaspoon Baking Soda
- ½ Tsp Eno
- Oil for Frying
Instructions
- Wash rinse and roughly chop the methi before starting to make these gota.
- Pour oil in a heavy bottom deep frying pan and start it on a medium flame.
- Start with adding Besan to a bowl.
- Then add in the crushed black pepper, lightly pounded coriander seeds,Rava, salt and Sugar
- Add in your Methi Leaves and give it a mix with your hand by adding little water at a time, and forming a thick batter.
- Now add the pinch of baking soda, eno and activate it with 1 tablespoon hot oil from the frying pan. Mix it, and you will notice your batter gets fluffy.
- Test little batter, in the frying pan, if it comes up right away, that means your oil is hot enough and ready.
- Start to add dollops of batter with your hand or using a spoon.
- You want to fill the pot with the the gota's. They will fluff up and come on the surface on their own.
- Give it a minute and turn and cook them for another 30-45 seconds.
- Enjoy with chai and your favorite chutneys.
Notes
- You don't want to let the batter rest after adding eno, so make sure you make all the gotas right away.
- If you want to store the batter, add salt, baking soda, and eno, as and when you want to use the batter.
- I don't add turmeric to my Methi na Gota as they turn red. Turmeric reacts with both baking soda and eno, and gives red coloring.
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Anonymous
Nicely presented