Methi Na Gota Recipe / Methi Na Bhajiya / Gujarati Gota Recipe

Methi Na Gota Recipe / Methi Na Bhajiya / Gujarati Gota Recipe

 

        An authentic and traditional gujarati snack recipe made with finely chopped fenugreek leaves and chickpea flour. the recipe is very similar to any deep-fried bajji or fritters and can be served as either evening snacks or appetizers. in addition compared to others, it is one of the easy and simple bajji recipes.

        Bajji or pakora recipes are very common across india and are made with myriad veggies and ingredients. as a matter of fact, each region and state has its own variation which suites the local demography. one such hugely popular and tasty bajji or deep-fried snack recipe is the methi na got from the western indian cuisine.

        While you can call this recipe of methi na gota as a bajji or methi pakora, but still it is a completely different recipe altogether. even though there are many striking similarities between methi na bhajiya and any other bhajiya, there is a lot of difference in the way it is made. most of the bhajiya is made by dipping the vegetables in the spiced chickpea or plain flour batter and deep-fried till it turns crisp. whereas in this scenario, the fenugreek leaves are finely chopped before it is mixed with spiced besan batter. in addition to this, it is later deep fried to soft round balls and not to a crisp fritter. as a result of this, you can even serve it with a pav similar to vada pav recipe.

Tips,Suggestion And Variation:

    Firstly, I have limited to just methi leaves and coriander leaves in this recipe. but it can be easily extended by adding finely chopped onions and also capsicum to make it more crunchy. 

    Secondly, the recipe is ideally made with freshly chopped fenugreek leaves which eventually adds the flavour. but if you do not have access to the fresh leaves you can also use dried fenugreek leaves as an alternative.

    Lastly deep fry these in a low to medium flame in small batches. also if you are in a rush, reduce the size of these methi balls as it can be cooked in better speed.

Methi Na Bhajiya

COURSE: SNACK

CUISINE: GUJARATI

DIET:VEGETARIAN

 

INGREDIENTS:

• ½ cup water
• 1 tbsp oil
• 1 tbsp sugar
• 1 chilli, finely chopped
• ½ tsp ginger paste
• ½ tsp coriander seeds, crushed
• ¼ tsp ajwain / carom seeds
• ½ tsp pepper, crushed
• ¼ tsp turmeric
• ½ tsp kashmiri red chilli powder
• pinch hing / asafoetida
• 1 tbsp lemon juice
• ¾ tsp salt
• ¼ tsp baking soda
• ¾ cup fenugreek leaves / methi, finely chopped
• 3 tbsp coriander, finely chopped
• 2 tbsp rava / semolina / suji, fine
• 1 cup besan / gram flour
• oil for frying

INSTRUCTIONS:

1. Firstly, in a large mixing bowl take ½ cup water, 1 tbsp oil, 1 tbsp sugar, 1 chilli and ½ tsp ginger paste.
2. Also add ½ tsp coriander seeds, ¼ tsp ajwain, ½ tsp pepper, ¼ tsp turmeric, ½ tsp chilli powder and pinch hing.
3. Furthermore add 1 tbsp lemon juice, ¾ tsp salt and ¼ tsp baking soda.
4. Using a whisk mix well making sure all the spices are combined well.
5. Now add ¾ cup fenugreek leaves and 3 tbsp coriander. mix well.
6. Further, add 2 tbsp rava and 1 cup besan.
7. Whisk and mix to form a lump free thick batter.
8. Drop the batter into hot oil forming small balls.
9. Stir occasionally making sure the pakoda are cooked completely.
10. Fry until the pakoda turns golden and crisp.
11. Drain off over kitchen towel to absorb excess oil.
12. Finally, enjoy methi na gota with green chutney.

                                                                                                                                                 Enjoyfood!