Methi Na Gota | Methi Pakoda

Satiate your taste buds with an authentic ensemble of finely chopped fenugreek leaves and gram flour and a seasoning of spices. Today we are bringing you a lip-smacking Gujarati delicacy named Methi na Gota.

Methi na Gota is a fried fritter made from fenugreek leaves. It is a traditional Gujarati dish wherein fenugreek leaves are chopped and mixed with gram flour, spices, and water to create a crispy fritter.

Green chillies work as taste enhancers and you can also add chopped onions if you wish. These fritters can be served as a snack or as part of a meal and are often served with chutney or tomato ketchup.

Benefits of Fenugreek leaves

Fenugreek leaves (also known as methi) are eaten in India as a vegetable. It is beneficial for diabetes, menstrual cramps and high cholesterol and is good for the skin. Before starting with this recipe, let us dwell on some benefits of fenugreek leaves-

• It is a rich source of Vitamin C that boosts our immune system.
• It helps in good digestion, cures constipation and promotes regular and healthy bowel movements.
• We can also cure mouth ulcers by boiling fenugreek leaves with water and doing gargle with it.

• Dried fenugreek leaves, also known as Kasuri methi is used as the flavouring agent in many Indian curries.
• It also stimulates the production of milk in lactating mothers and helps induce childbirth.

Ingredients

• 1 cup besan (Bengal gram flour)
• 1/2 tsp baking soda
• 1/4 tsp turmeric
• 1 tsp ginger paste
• 1/2 tsp carom seeds
• 1/4 tsp asafoetida
• 1 tsp hot oil
• 1/2 cup water
• 1/2 cup chopped methi (fenugreek) leaves
• 1/4 cup chopped coriander
• 1 green chilli, chopped
• 1 tsp lemon juice
• Pinch of red chilly powder
• Salt to taste

Method of preparation

• In a bowl, whisk together the gram flour, salt, turmeric, red chilly powder, ginger paste, carom seeds, and asafoetida with water. The batter should be thick and no lumps should be there.
• Chop the fenugreek leaves and add them to the prepared batter nicely. Now add 1 teaspoon of hot oil to it and whisk the batter for 2-3 minutes.
• Add baking powder to the batter and squeeze some lime juice over it while stirring continuously in one direction.
• Heat some oil in a wok. Drop a small spoonful of the mixture, a few at a time into the hot oil and deep-fry on a medium flame.
• Toss the pakodas (gota) and fry them until light golden in colour from all the sides.
• Serve with green chutney or tomato ketchup.