Methi Na Gota

Methi na gota are small, round fritters made from a thick besan batter with fresh fenugreek leaves, crushed coriander seeds and a pinch of soda. They are a classic Gujarati monsoon snack, eaten with hot tea, and are also made for festivals like Shitla Satam. The method works because the batter is whisked well so it turns light and airy, and because the oil is kept at moderate heat so the gota cook through to a puffy centre while the outside turns crisp and golden. Fresh methi gives the signature slightly bitter, aromatic flavour.

Method

1. Wash the methi, dry completely and chop finely. Discard the thick stems.
2. In a bowl, combine besan, rice flour, methi, crushed coriander, ginger-chilli paste, turmeric, chilli powder, sugar, curd, ajwain and salt.
3. Add water gradually and mix to a thick, spoon-dropping batter, like thick pancake batter. Whisk vigorously for 3 to 4 minutes until light.
4. Rest the batter for 10 minutes, then heat oil in a kadai on medium.
5. Stir 2 tbsp hot oil into the batter, then add baking soda and mix gently once.
6. Test the oil by dropping a tiny blob of batter; it should rise slowly in a few seconds.
7. Drop 1 tbsp portions of batter into the oil, without crowding the pan. Fry on medium heat, turning occasionally, for 4 to 5 minutes until deep golden and crisp.
8. Drain on paper towels and serve right away.

What to serve it with

Serve hot with green chutney, fried green chillies and a cup of ginger tea. They also go well with sweet tamarind chutney.

Storage

Best eaten fresh. Leftovers can be kept for a day and crisped up in a hot oven or on a tawa for a few minutes.

Variations

• Add finely chopped spinach or coriander in place of some methi.
• Add 1 tbsp grated coconut for a softer texture.
• Shape into small balls and bake in an appe pan with little oil.

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Recipe by Chef Purna Shah. More videos on YouTube and Instagram.