About Methi Na Gota
I have had Methi na Gota many times while living in Mumbai. Whenever we would buy mix vegetable pakoda platter from the Gujarati snack shops, they would also add Methi na Gota in the pakora mix. The texture used to be so soft and spongy, unlike the Onion Pakora or Aloo Pakora that used to be there in the platter. And I would always wonder how they make such soft and fluffy pakoras. I checked a few cook books that I have, that would give that kind of soft texture and taste in the Methi na Gota. Finally I made my own adaptations after seeing a couple of recipes. In this Methi na Gota recipe, ripe bananas are added and they help in making the fritters having the soft and porous texture. You can skip bananas but I would not suggest it. Since they do add a lot of taste, texture, flavor and sweetness in the fritters. The bitterness of the methi leaves also gets balanced due to the sweetness of the bananas. Also the fritters will brown quickly when frying due to the sugars in the bananas, so you will have a slight darker brown shade in the fritters. What makes these fritters so soft, fluffy is the addition of bananas and a bit of baking soda. The baking soda helps to leaven the batter a bit making the fritters fluffy, soft and crispy. This recipe is prepared in a slightly different way. First a thick batter is made and set aside for 30 minutes. During this time, the methi leaves release their juices and thins the batter. Remember not to make a medium consistency batter in the first go. You will end up with a thin batter later. So do keep this point in mind. Since this snack is deep fried, ensure to fry the fritters in moderately hot oil. Do use your preferred oil with a high smoke point for deep frying. Frying at lower temperature will make the gota absorb more oil and frying at a very high heat will make them brown faster from the outside leaving the center undercooked. If you like methi or fenugreek leaves in your fritters, then do check this recipe of Methi Pakora as well, which has a different ingredient combinations. Thus making it taste way different than the Methi na Gota. Serve Methi na Gota with any green chutney or mint chutney or raw papaya chutney. I served these with tomato ketchup. A cup of Masala Chai will add more, when you are having the Methi na Gota . Enjoy the monsoons snacking these crisp, soft and porous fritters. Few more Gujarati snacks recipes for you!
FafdaKhaman DhoklaRava DhoklaHandvo Recipe
Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter. This Methi na Gota recipe from the archives first published in July 2013 has been updated and republished on December 2022.
title: “Methi Na Gota Recipe " ShowToc: true date: “2024-09-08” author: “Jan Lafoe”
About Methi Na Gota
I have had Methi na Gota many times while living in Mumbai. Whenever we would buy mix vegetable pakoda platter from the Gujarati snack shops, they would also add Methi na Gota in the pakora mix. The texture used to be so soft and spongy, unlike the Onion Pakora or Aloo Pakora that used to be there in the platter. And I would always wonder how they make such soft and fluffy pakoras. I checked a few cook books that I have, that would give that kind of soft texture and taste in the Methi na Gota. Finally I made my own adaptations after seeing a couple of recipes. In this Methi na Gota recipe, ripe bananas are added and they help in making the fritters having the soft and porous texture. You can skip bananas but I would not suggest it. Since they do add a lot of taste, texture, flavor and sweetness in the fritters. The bitterness of the methi leaves also gets balanced due to the sweetness of the bananas. Also the fritters will brown quickly when frying due to the sugars in the bananas, so you will have a slight darker brown shade in the fritters. What makes these fritters so soft, fluffy is the addition of bananas and a bit of baking soda. The baking soda helps to leaven the batter a bit making the fritters fluffy, soft and crispy. This recipe is prepared in a slightly different way. First a thick batter is made and set aside for 30 minutes. During this time, the methi leaves release their juices and thins the batter. Remember not to make a medium consistency batter in the first go. You will end up with a thin batter later. So do keep this point in mind. Since this snack is deep fried, ensure to fry the fritters in moderately hot oil. Do use your preferred oil with a high smoke point for deep frying. Frying at lower temperature will make the gota absorb more oil and frying at a very high heat will make them brown faster from the outside leaving the center undercooked. If you like methi or fenugreek leaves in your fritters, then do check this recipe of Methi Pakora as well, which has a different ingredient combinations. Thus making it taste way different than the Methi na Gota. Serve Methi na Gota with any green chutney or mint chutney or raw papaya chutney. I served these with tomato ketchup. A cup of Masala Chai will add more, when you are having the Methi na Gota . Enjoy the monsoons snacking these crisp, soft and porous fritters. Few more Gujarati snacks recipes for you!
FafdaKhaman DhoklaRava DhoklaHandvo Recipe
Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter. This Methi na Gota recipe from the archives first published in July 2013 has been updated and republished on December 2022.
