Methi na gota; this is a very common snack from Gujarat.

Recently, I visited Ahmedabad and had the opportunity to try a new special snack with tea, namely methi na gota.(FRITTERS)

So you can guess that the snack methi na gota (FRITTERS) is a blend of methi leaves with some binding agents.It is either served with chutney or kadi.

YES, you are right, we have to use Gram flour to bind methi for making gota.

This is made in different ways. I have shown here my way. Unlike other fritters, methi na gota is a very soft, spongy, and mouth-melting fritter, which can be either relished with green mint chutney or kadi.

The main ingredients needed to make this delicious, protein-rich snack are Gram flour, fine rawa, fresh fenugreek ( Methi leaves), Coriander leaves, green chillies, ginger, a few whole spices, salt, hing, etc.

• NOTE:-If you want to make the fritters very soft, avoid adding rawa.
• If you need the color light, do not add turmeric, as when it combines with soda and salt, the color of the fritter becomes dark.
• Use fresh baking soda to give a spongy effect.

INGREDIENTS NEEDED FOR METHI NA GOTA

• gram flour-1.5 to 2 cups
• Fine rawa-1/4 cup (optional)
• fenugreek or methi leaves-1 small cup
• Fresh coriander leaves-1 small cup
• Freshly grated ginger-1 teaspoon
• parrot green big chillies cut -2 tablespoons
• lime-1small -(juice)
• Table salt-1 level teaspoon
• Baking soda-1/3 teaspoon
• Asofoetida-1 small pinch.
• Sugar-1 small teaspoon
• hot oil -1 tablespoon
• Turmeric -1/2 teaspoon (optional)
• water-1 to1/2 glass or as needed.
• Oil -400 grams or enough to deep fry.
• (FOR SPECIAL MASALA)
• Coriander seeds-1 tablespoon
• Fennal seeds-1 teaspoon
• Cumin seeds-1 teaspoon
• Caraway or om seeds-1/2 teaspoon
• black pepper corns-8-10 nos.

PREPARATIONS NEEDED FOR MAKING THE BATTER

• Take fresh GRAM FLOUR and sieve.
• Sieve the rawa too.
• Take fresh fenugreek leaves, wash, dry a bit, and cut into small shreds.
• In the same way, clean, wash, and chop the coriander leaves.
• Wash, remove the head and tail of the green chillies, and remove the seeds (optional), and cut them finely.
• Wash and grate the ginger.
• Squeeze out the juice of a lemon.
• Make the special masala by grinding coriander seeds, fennal seeds, cumin seeds, caraway seeds, and black pepper. (coarsely)

mixing the batter for methi na gota.

• Take a mixing bowl, and add gram flour, rawa, salt, turmeric, and the ground masala with asafoetida.

• Mix it well, and add green chillies also.

• Now, add water in small quantities and slowly mix the batter.

• Finally, add the chopped fenugreek and coriander leaves.

• mix nicely. without any lumps.

• Add hot oil and mix.

• meanwhile keep the oil to heat for frying.
• Now is the time to add soda and lemon juice to it.

• You will see the bubbles raising .mix the batter, and it should be like idly batter’s consistency.

Method of frying methi na gota

• Heat the oil for frying in a frying pan.
• When the oil is hot, drop the fritters in the pan, giving enough space to swell or puff.

• Do not think about the shape; taste will be the same irrespective of shape.
• Fry till it changes color slightly.

• If you want very soft, remove early; if you need a crispy fritter, allow it to get a little more color
• When done, remove on a paper tissue.

• Always serve hot with green mint-chutney or kadi
• YOU CAN JUST ADD FEW FRESH MINT LEAVES TO CONVERT TO MINT CHUTNEY.

special kadi recipe

Methi na gota is often served with a special kadi, which is very easy to make.

Let me show the ingredients needed for this kadi.

• Gram flour-2-1/2 tablespoons
• Buttermilk-1 big glass
• Green chillies-parrot green big 2 nos(finely cut)
• Ginger-1 inch piece grated
• Fresh coriander leaves-a handful (WASHED AND FINELY CUT)
• Fresh curry leaves-10-12 nos(WASHED AND FINELY CUT)
• salt 3/4 teaspoon or to taste
• Turmeric-1/2 teaspoon
• sugar-1 teaspoon
• Asafoetida-1 small pinch.
• Oil for garnishing-2 teaspoons
• Mustard seeds-3/4 teaspoon.
• Water 1 glass or more.

PROCEDURE TO MAKE KADI

• Take the gram flour in a bowl.
• Take 1 full glass of sour buttermilk.

• Add turmeric,hing, salt, and mix.

• Make a thin batter of the gram flour, adding the buttermilk gradually with the help of a whisk.

• No lumps should be formed.

COOKING METHOD:-

• Take a kadhai and add oil to heat on a low flame.

• When hot, add mustard seeds to it.

• As soon as it is done, add cut green chillies.

• Now add cut curry leaves, and grate ginger. Sauté for a few seconds.

• Now add 1 glass of water to it.

• Let it boil for a while, now slowly add the gram batter which you had made, stirring all the time.

• The kadi starts thickening and, if not stirred, may stick to the bottom and burn.

• COOK TILL THE RAW SMELL OF THE GRAM FLOUR GOES OFF.
• Lastly add the fresh coriander leaves.
• YUMMY GRAM FLOUR KADI IS READY TO SERVE WITH METHI NA GOTA.
• Serve with the yummy snack methi na gota with evening tea.

HOW WAS THIS? PLEASE DO TRY.