Methi Na Gota |Authentic gujarati Methi Pakoda bhajia

If you are are a regular visitor to my blog i am sure you will know my love for pakora /bhajias which features in my kitchen menu atleast once .Methi nu gota bhaji was on my to do list since long time last weekend had an extra bunch of methi leaves in my fridge when I made these delicious fritters made from methi (fenugreek leaves) .My verdict after tasting was flavourful ,irresistible & delicious .

For those who are wondering whats methi na gota , methi is fenugreek leaves and gota means pakoda or fritters. So methi na gota means ---> fenugreek leaves pakoda/bhajia /fritters.

These are one of the most authentic (Indian) Gujarati snacks or "farsan" (Snacks as we call "Farsan" in Gujarati). You will find this on the menu of any farsan-selling store in Gujarat,Its a pleasure to have these gota bhaji at home during winters and monsoons with a nice cup of Hot Ginger Tea.The most famous gotas are from Dakor (Dakor is - hence are called Dakor na gota.

These mouthwatering methi gota are light and fluffy and spongy from inside and crunchy from outside. Very Easy to make these little tasty fritters. i got this recipe from my neighbour rekha aunty.

Ingredients:
1.5 cups besan (gram flour)
1 ripe banana, peeled, mashed (optional)
 2 tbsp rava (semolina)
1 cups freshly chopped fenugreek
 1/2 Cup freshly chopped coriander
3 tsp ginger - green chilies paste or semi crushed
pinch  tsp turmeric
1 tsp red chilli powder
 1/4 tsp asafoetida
 ½ teaspoon Carom seeds (Ajwain/owa)
 2 tsp sesame seeds
 5-7 whole peppers- semi crushed
 10-15 Whole Coriander Seeds - semi crushed
 1/4 th tsp soda bi carb /baking soda) Or Eno - fruit Salt
1 Tablespoon Sugar
2 tsp yoghurt /lime juice
 salt  to taste (Mine are on the sweeter side)
 oil for frying
 
 

 Method:
 
1. Mix the besan (gram flour) & rava, Add all the rest of the ingredients except soda /eno  and mix well.


 

 2. Now add  chopped fenugreek & coriander, little water to make a thick batter till you get a consistency where you can drop spoonfuls into oil (it shud be thick than dosa batter)



 

 3. Let this mixture sit for 10-15 minutes. Add soda bi carb / Eno just before frying and mix well.


 

 4. Meanwhile, Heat the oil on high, in a kadhai
 5. add some 3- 4 tsp of hot oil to this  batter (this makes the gotas crunchier and fluffier).


 

 6.with a spoon add a tablespoon of the mix to the heated oil and fry it till it turns golden brown all over. Simultaneously fry 4-5 gotas at a time.


 

 7. Drain on a napkin/tissue paper so that excess oil is removed

 8. Serve with Sweet Tamarind & Date Chutney or  coriander chutney  or  ketchup too. Originally its served with yogurt kadhi