Methi Gota Recipe - A three flour combination pakora.

This is an exclusive website recipe.

Main Ingredients : Fenugreek leaves (methi), Fresh coriander leaves

Cuisine : Gujarati

Course : Snack

Methi Gota

Gujarat has long stretches of unspoilt coastline and an endless supply of fish and shell fish. But strict Jainism in the past and orthodox Hinduism today has encouraged widespread vegetarianism.  The Gujarati cuisine is not heavily spiced but slightly sweeter than the cuisines of the neighbouring states.
Gujarati food is distinctively vegetarian with about 65% of its population shunning the meat.  The remaining 35% of the state’s population consists of Bohra Muslims and Parsis. Bohra Muslims are the followers of Abdullah who were Hindus who adopted Muslim religion.  The Parsi cuisine on the other hand is a blend of western influences.

Methi Gota Recipe - How to make Methi Gota

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Prep Time : 16-20 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Easy

Ingredients

  • Fenugreek leaves (methi) 2 Large bunch

  • Fresh coriander leaves 1 medium bunch

  • Rice 3 1/2 tablespoons

  • Split Bengal gram (chana dal) 3 1/2 tablespoons

  • Gram flour (besan) 1 1/2 cups

  • Ginger paste 2 teaspoons

  • Green chilli paste 2 teaspoons

  • Red chilli powder 1 teaspoon

  • Turmeric powder 1/2 teaspoon

  • Yogurt 3 1/2 tablespoons

  • Sugar 1/2 teaspoon

  • Sesame seeds (til) 1 tablespoon

  • Soda bicarbonate a pinch

  • Ripe banana mashed 1

  • Salt to taste

  • Oil to deep fry

Method

Step 1

Dry grind rice and chana dal and keep aside. Take chopped fenugreek and coriander leaves in a bowl. Add gram flour, rice and chana flour, ginger paste, green chilli paste, red chilli powder, turmeric powder, yogurt, sugar, sesame seeds, soda bicarbonate, mashed banana and salt.

Step 2

Add a little water to make a thick batter. Add one tablespoon of hot oil. Mix well. Heat oil in a kadai and drop teaspoonfuls of batter into the hot oil.

Step 3

Deep-fry the gotas till golden. Drain onto an absorbent paper and serve hot.

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