Quick Methi Na Gota Recipe(Updated)

Quick Methi Na Gota Recipe

Methi na gota is a traditional snack or appetizer from the Indian state of Gujarat. Methi, or fenugreek, is a common ingredient in Indian cooking and is often used to add flavor and nutrition to dishes. The methi gota is made by mixing besan (chickpea flour), fenugreek leaves, fresh coriander, spices, salt, and water to form a dough shaped into small balls and deep-fried.

The finished methi gota are crunchy and savory and are often served hot as a snack or appetizer with chutney or other dipping sauces. This tastier snack goes well with evening tea.

Methi Gota can be purchased easily at many Indian restaurants and specialty food stores and made quickly at home. Follow the steps and video, and make this methi na gota recipe at home within 30 minutes.

Methi Gota is also called methi na bhajiya. I have limited to methi leaves and coriander leaves in this recipe. Still, you can easily extend it by adding finely chopped onions and capsicum to make it more crunchy.

Secondly, the methi na gota recipe is made with freshly chopped fenugreek leaves which eventually adds flavor. But if you can’t access fresh leaves, you can also use dried fenugreek (Kasuri Methi) as an alternative; please make sure to add a little Kasuri methi as it has a strong flavor.

You may also find more methi recipes on my website, Dhebra Paratha or Methi Paratha and Methi Muthiya Curry.

Plus, you can also have a look at our other collections:

Indian Snacks Recipes –White Dhokla, Moong dal Kachori, Bhavnagari Gathiya, Rava Besan Dhokla Recipe.

Indian Paratha Recipes – Rajgira Paratha, Easy Sprouted Moong Paratha Recipe, Moong Dal Paratha.

Indian Desserts Recipe – Instant Kesar Peda Recipe, Special Pista Barfi Recipe, Gulkand Chocolate Mithai.

Indian Breakfast Recipes – Oats Chilla, Dhebra Recipe, Atta Halwa.

Indian Lunch Recipe – Dahi Ki Kadhi, Meethe Chawal, Rice Flour Sev Recipe.

Eggless Baking Recipes – Eggless Kaju Pista Cookies, Kesar Pista Nankhatai, Eggless Orange Cupcakes Recipe.

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Quick Methi Na Gota Recipe(Updated)

Methi na gota is a traditional snack or appetizer from the Indian state of Gujarat. Methi, or fenugreek, is a common ingredient in Indian cooking and is often used to add flavor and nutrition to dishes. The methi gota is made by mixing besan (chickpea flour), fenugreek leaves, fresh coriander, spices, salt, and water to form a dough shaped into small balls and deep-fried.

The finished methi gota are crunchy and savory and are often served hot as a snack or appetizer with chutney or other dipping sauces. This tastier snack goes well with evening tea.

Methi Gota can be purchased easily at many Indian restaurants and specialty food stores and made quickly at home. Follow the steps and video, and make this methi na gota recipe at home within 30 minutes.

Methi Gota is also called methi na bhajiya. I have limited to methi leaves and coriander leaves in this recipe. Still, you can easily extend it by adding finely chopped onions and capsicum to make it more crunchy.

Prep Time10 minutes mins

Cook Time20 minutes mins

Total Time30 minutes mins

Course: Snacks

Cuisine: Indian

Keyword: methi gota, methi gota recipe, methi na bhajiya, methi na gota, methi na gota recipe

Servings: 4 servings

Ingredients

• 1 cup Fresh Fenugreek 
• ¼ cup Fresh Coriander
• 1 cup Gram Flour
• 2 tbsp Thick Gram Flour  (used to make Mohanthal)
• 2 tbsp Semolina 
• 1 tsp Coriander Seeds coarsely crushed
• 1 tsp Black Pepper coarsely crushed
• 1 tsp Carom Seeds
• 1 tsp Sugar
• pinch Asafoetida
• 3 to 4 Green Chilies chopped
• ½ inch Ginger finely chopped
• Salt (नमक) – as per taste
• 1 tbsp Hot oil
• pinch Baking Soda

Instructions

• Add 1 cup of gram flour, 2 tbsp of semolina, and 2 tbsp of thick gram flour, and mix all the ingredients well in a mixing bowl.

  Tip*- The thick gram flour used to make Mohan thal.
• If you don't have thick gram flour, grind 2 tbsp of chana dal coarsely in a grinding jar.
• Add 3 to 4 green chilies finely chopped, ½ inch ginger finely chopped, 1 tsp of coriander seeds crushed coarsely, 1 tsp of black pepper crushed coarsely, 1 tsp of carom seeds (crush and add), a pinch of asafoetida, and 1 tsp of sugar. Mix all the ingredients well.
• Add water in batches and prepare a medium-consistency batter.
• Whisk the batter for 3 to 5 minutes.

  Tip*- Just so you know – This way, air will incorporate, making the gota soft and fluffy; I suggest you do not skip this step. 
• Medium consistency batter.
• Add ¼ cup of fresh coriander leaves and 1 cup of fresh fenugreek leaves finely chopped. Mix all the ingredients well.

  Tip*- Wash the Fenugreek leaves with water, leave them under the fan for 5 minutes, and chop them finely. 
• Add salt as per taste and mix all the ingredients well.
• Add a pinch of baking soda and 1 tbsp of hot oil to the batter. Mix well.
• Drop small ball-sized bhajia into a medium hot oil.

  Tip* – Drop the bhajia till they fit correctly in the pan. Refrain from overcrowding them.
• The Gota or bhajia slowly puff up, indicating the batter is perfect.
• Flip and fry until they turn golden brown.
• Serve hot with green chutney or mint chutney.

Notes

1. If your batter is slightly thick, add water and adjust the consistency, and vice versa. If your batter is watery or very thin, add some gram flour.
2. The salt and fenugreek leaves will release water; I suggest you prepare a medium-thick consistency batter. 
3. Always add salt, baking soda, and oil at the end when you are ready to fry the Gota.
4. Using chana dal coarsely ground into a jar is an alternative to thick gram flour. The gram flour works fine for this recipe, making it tastier. 
5. You can adjust the sugar quantity according to your taste. 

 

How to make Methi Na Gota at home Step by Step Photos

1. Add 1 cup of gram flour, 2 tbsp of semolina, and 2 tbsp of thick gram flour, and mix all the ingredients well in a mixing bowl. Tip*- The thick gram flour used to make Mohan thal.
   
2. If you don’t have thick gram flour, grind 2 tbsp of chana dal coarsely in a grinding jar.
   
3. Add 3 to 4 green chilies finely chopped, ½ inch ginger finely chopped, 1 tsp of coriander seeds crushed coarsely, 1 tsp of black pepper crushed coarsely, 1 tsp of carom seeds (crush and add), a pinch of asafoetida, and 1 tsp of sugar. Mix all the ingredients well.
   
4. Add water in batches and prepare a medium-consistency batter.
   
5. Whisk the batter for 3 to 5 minutes. Tip*- Just so you know – This way, air will incorporate, making the gota soft and fluffy; I suggest you do not skip this step. 
   
6. Medium consistency batter.
   
7. Add ¼ cup of fresh coriander leaves and 1 cup of fresh fenugreek leaves finely chopped. Mix all the ingredients well. Tip*- Wash the fenugreek leaves with water, leave them under the fan for 5 minutes, and chop them finely. 
   
8. Add salt as per taste and mix all the ingredients well.
   
9. Add a pinch of baking soda and 1 tbsp of hot oil to the batter. Mix well.
   
10. Drop small ball-sized bhajia into a medium hot oil. Tip* – Drop the bhajia till they fit correctly in the pan. Refrain from overcrowding them.
    
11. The Gota or bhajia slowly puff up, indicating the batter is perfect.
    
12. Flip and fry until they turn golden brown.
    
13. Serve hot with green chutney or mint chutney.
    

Notes

1. If your batter is slightly thick, add water and adjust the consistency, and vice versa. If your batter is watery or very thin, add some gram flour.
2. The salt and fenugreek leaves will release water; I suggest you prepare a medium-thick consistency batter. 
3. Always add salt, baking soda, and oil at the end when you are ready to fry the Gota.
4. Using chana dal coarsely ground into a jar is an alternative to thick gram flour. The gram flour works fine for this recipe, making it tastier. 
5. You can adjust the sugar quantity according to your taste. 

Faqs

Conclusion

In this Methi na gota recipe, we have shared how to make a crispy, savory snack from fenugreek leaves within 20 minutes at home. This methi gota or methi bhajiya is so delicious and tempting that you can enjoy this at teatime, for Sunday brunch, or as a side dish with any meal. Easy and quick to make an excellent snack recipe during monsoon season. Please try this luscious metha gota recipe at home today. If you like this recipe, please comment and rank us for this recipe. Your suggestion and comments are always welcome and are like a treasure to improve every time.