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.


  • 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.


Great! You've successfully subscribed.
Great! Next, complete checkout for full access.
Welcome back! You've successfully signed in.
Success! Your account is fully activated, you now have access to all content.