Making methi na gota or fenugreek green fritters in the winters is an absolute must in Gujarat, where I grew up. Like the Gujaratis, we made them too. Winter wouldn’t be complete for us without Appa getting home huge bunches of fenugreek greens aka methi from the market, and Amma making big batches of methi na gota, scolding him all the while for the extra work. Even today, in Bangalore, I can’t not make methi gota at least once in the long months of winter. Thankfully, the husband loves them to bits, too.
This recipe from Spice Up My Curry is what I rigorously follow, with a few minor variations, whenever I make methi na gota at home. The end result is beautifully soft and absolutely delicious fritters. The gota taste heavenly when served straight off the pan, alongside some sweet-and-sour imli chutney – the slight bitterness of the fenugreek greens contrast perfectly with the sweet and sour flavours of the chutney. Deadly!
Here is the recipe for Gujarati methi na gota, the way I make them.
Ingredients (serves 3-4):
- 1 cup fresh methi (fenugreek) leaves
- A fistful of fresh dhania (coriander leaves)
- 1-1/3 cup water
- Salt, to taste
- 4 green chillies
- 2 teaspoons ajwain (carom) seeds
- 18-20 black peppercorns
- 2 teaspoons sabut dhania (coriander seeds)
- 2 pinches of baking soda
- 2-3 pinches of hing (asafoetida)
- 2 teaspoons sugar
- 2 tablespoons oil + more for deep frying
- 2 cups besan (gram flour)
- Wash the methi (fenugreek leaves) and dhania leaves (coriander) thoroughly under running water, ensuring that there are no traces of mud. Chop both finely and keep aside.
- Take the oil for deep frying in a heavy-bottomed pan, and place it on high heat. Heat till it reaches smoking point. Meanwhile, get the rest of the ingredients ready.
- Chop the green chillies very finely. Keep aside.
- Coarsely crush the coriander seeds and black peppercorns, using a mortar and pestle. Keep aside.
- Take the water in a large mixing bowl. Add in the 2 tablespoons of oil, sugar, salt, hing (asafoetida), baking soda, ajwain (carom seeds), finely chopped green chillies, as well as the coarsely crushed sabut dhania (coriander seeds) and black peppercorns. Mix well.
- Now, add the finely chopped methi and dhania leaves to the mixing bowl. Mix gently.
- Add in the besan (gram flour) to the mixing bowl. Mix gently, but well, ensuring that everything is well combined together. Make sure no lumps remain. You should get a batter that is thick and not too runny. Taste and adjust seasonings, if required. Also, add just a bit of more water, if required.
- When the oil for deep frying reaches smoking point, lower the flame to medium. Drop small balls of the batter into the hot oil, a few at a time. Fry evenly on all sides, and transfer to a plate. Make similar balls out of all the batter and deep fry in the same way. Serve the methi na gota piping hot, with sweet-and-sour tamarind chutney.
- Adjust the quantity of sugar, black peppercorns and green chillies you use, depending upon your personal taste preferences.
- Make sure you use very fresh methi and dhania leaves, for best results. Also, ensure that the greens are washed well, and that all traces of mud are removed.
- Make sure you mix the batter well, and that there are no lumps remaining.
- Do not add more than 2 pinches of baking soda, as that might alter the taste of the methi na gota.
- The batter should be thick and not very runny, for best results.
- Fry the methi gota on medium flame, to ensure that they are evenly done. Frying on high heat might cause the gota to remain raw in the middle and the sides to burn quite fast.
I hope you will try this recipe out too, and that you will love the methi na gota as much as we do! Don’t forget to let me know whenever you do so!