Crispy outside, soft and full of flavors Methi Na Gota is a popular Gujarati tea-time snack that is both sweet and spicy. Locally known as Dakor Na Gota or Methi Pakora, you can serve these spicy Gujrati style golden balls as an evening snack or a quick appetizer.
What I love most about Methi Na Gota is that it is cooked with very few common ingredients! Methi Na Gota recipe can be made in less than 20 minutes. All you need is fresh methi, besan (gram flour/chickpeas flour) and few basic Indian spices and your soft, crispy golden brown balls are ready.
Methi Na Gota and Methi Thepla with pickles is famous as train journey dish for the Gujaratis all over the world. From the first bite, I have grown a liking towards this sweet yet spicy methi bhajiya.
We Indians love pakoras, don’t we? They are light, blasting with flavours and just the right thing we need with our evening tea or chai. I love to munch-on something with my evening tea and lately, I am popping a lot of Methi Gota. I am simply in love with slight sweetness that comes from sugar along with pot of hotness from green chillies.
How to Make Methi Na Gota- Gujarati Recipe
I am a methi lover so this is one of my favorite treats other than these Air fried Ragi and methi pakoda. When Fresh methi/fenugreek is in season I cook these quite often along with methi paratha, methi malai panner etc. Methi na gota is not only crispy and super soft from inside but is also extremely tasty. It has just the right amount of sugar and spice that will pull you for more. You can enjoy this flavorful appetizer by dipping them in mint chutney or serve them with Kadhi chawal.
If you are anything like me and love pakoras then do try my other favorite pakoras with your Shaam-ki-chai. Bread Pakora, Paneer-Onion Pakoda, Masoor Dal Pakoda, Corn Pakoda, Chawal Ke Pakode, and Ragi Methi Pakoda are few of the Chai-nashta recipes you can try.
Now, if you are mentally counting the calories then deep fry these pakoras with my tips and technique of deep frying and you can serve these golden balls of goodness with less oil and more love. You can always make them in air fryer if you feel deep frying is not for you.
Health Benefits- Fenugreek Leaves
Fenugreek or Methi leaves are known for their health benefits. Fenugreek is the term for methi in english. Fenugreek leaves also increases testosterone thus increasing breast milk in breastfeeding mothers. They are packed with antioxidants and nutrients that help to maintain cholesterol levels and promote weight loss.
Therefore, I usually cook Methi Na Gota during winters when I have fresh stock of methi leaves in my home.
Other power-packed methi recipes, you can make are Dal and Methi Paratha, Sookhi Aloo Methi Sabzi, Methi Matar Malai, Methi Pakoda, Methi Paratha, and Crispy Dal Methi Masala Poori.
In fact methi ragi pakoda is one such methi recipe that is great for diabetics. This diabetic friendly methi bhajia is packed with health benefits of both ragi and methi leaves..
Coming back to the popular Gujju appetizer- Methi Na Gota you can make them by either following the easy recipe prep down here or watch the video. I love to serve them with green chutney or dip them in some tomato ketchup. You can even pack them in your kid's lunch box or for train travels.
Recipe Notes- Methi Na Gota
- Chop fenugreek leaves finely and squeezes all water from the leaves before mixing them in the batter.
- Make a thick batter for deep-frying the pakoras.
- Deep fry the pakoras until they are golden brown.
- Drain the pakora on a tissue to remove excess oil.
Methi Na Gota
- 150 grams Gram flour/Besan
- 75 grams Suji /Semolina
- 2 tablespoons Mint leaves
- 2 tablespoon Coriander leaves/Cilantro
- 100 grams Methi leaves Washed and chopped
- ¼ Potatoes Sliced
- 1 teaspoon Black Pepper Powder
- ½ teaspoon Fennel Seeds
- ½ teaspoon Baking Soda
- 1 teaspoon Sesame Seeds
- To taste Salt
- 1 tablespoon Sugar
- 1 teaspoon Red chili powder
- ¼ teaspoon Turmeric powder
- 1 teaspoon Ginger-garlic paste
- 4 tablespoon Oil
- 1 teaspoon Green Chilies Chopped
- Take a bowl and add besan and suji in it.
- Mix it well and then add mint, coriander and methi leaves in the bowl.
- After adding methi leaves add sliced potatoes and the spices in the bowl. Now, mix all the ingredients well.
- After mixing all the ingredients add water and make a thick batter.
- To make pakoras heat oil in a medium sized wok. When oil starts to smoke then take a spoonful of the pakora batter and pour them in the oil.
- Allow the methi na gota to deep fry until they are golden brown.
- Take out the fried methi na gota in a plate.
- Serve hot and crispy pakoras with green chutney and sweet tamarind chutney and enjoy with your friends.