Methi Na Gota (Pakora)

Traditional Gujarati Snack – Methi na gota

Methi na gota or methi pakora is one of many recipes by my Mom that everyone loves.  My aunts and uncles (they cook too!) have called her for it often.  Methi na gota are easy to make and can be ready to eat quick.  Methi means fenugreek.  In Gujarati gota is another word for bhajiya or pakora in Hindi.  They are deep fried treats served with green chutney.  Methi na gota are crsipy on the outside and soft from the inside.

Methi na gota (pakora) can be served as an appetizer or snack.  They are often served as a tea time snack with a hot, steaming cup of chai.  In India, pakoras are often associated with monsoon food. In other words, the perfect snack for a rainy day!

Bhajiyas or pakoras are very common across India and made in a variety of ways.  As a result, many regions have their own specialty.  While most bhajiyas/pakoras are crispy, methi na gota have a crispy outside and soft inside.

If you want to avoid deep frying, you can make these in an appam pan.  Photos and more details below.

Ingredients for methi na gota (pakora)

• Fresh methi (fenugreek) – if not available you could use Kasuri methi but fresh is best
• Besan – chickpea flour
• Rava/Sooji – semolina flour
• Yogurt
• Baking soda
• Sugar
• Salt
• Lal mirch – red chili powder
• Dhana jeeru powder – cumin coriander blend (1:1 ratio)
• Garam masala
• Black pepper – coarsely ground
• Oil for deep frying

Preparing fresh methi (fenugreek)

Fresh methi should be placed in a large bowl and rinsed with water. This is because there is often a great deal of dirt stuck within the fresh leaves.

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Making methi na gota (pakora)

The process is very easy, just mix ingredients together and let sit to soak in flavors (atleast 10 minutes up to half hour).  Then, before frying mix in baking soda and hot oil to the batter. Next, deep fry and serve hot!

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Make the Gota

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Methi na gota batter consistency

Here’s a quick video showing the consistency as you pour it into the bowl from a spoon. It’s not too thick and no too runny.

Want to avoid deep frying?

I often use an appam pan also known as an appe pan or paniyaram pan for some pakoras.  Appam pans are not traditionally used for pakoras but it does the trick so I use it. Of course, it doesn’t give you the exact taste of deep fried food but it does goes a crispy outside and soft inside.  They taste best right away when made with this pan.

A link to an appam pan is here: Appam Pan

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Quick Green Chutney Recipe

Methi na gota are served with green coriander chutney and/or garlic chutney.

Here is a quick green coriander chutney recipe:

• 1 cup chopped coriander leaves
• 1 inch ginger chopped
• 2 medium green chili peppers
• 3 tablespoons dessicated coconut (or you can replace with peanuts or dhalia)
• 3/4 tsp salt
• 1 tsp sugar
• 1 1/2 tbsp lemon juice
• Water to make desired thickness (start with 1/4 cup water)

Garlic Chutney Recipe

There are two ways to make quick garlic chutney

Using fresh garlic:

Blend the following:

• 1/2 cup peeled garlic cloves
• 4 tbsp lal mirch (red chili pepper powder)
• 1 tbsp dhana jeera powder
• 1/2 tsp jeera powder
• 1 1/2 tsp salt
• 2 tsp sugar
• 1 1/2 tbsp lemon juice
• 1/8 cup water (add more if needed)

Using garlic powder

Mix the following:

• 2 tbsp garlic powder
• 3 tbsp red chili powder
• 1 tsp dhana jeeru
• 1/4 tsp jeera powder
• 1 tsp salt
• 1 tsp sugar
• 1 tbsp lemon juice
• 1/8 cup water (add more if needed)