HomeSnacksBhajiyaMethi na gota recipe | methi na bhajiya | Gujarati gota with...

Methi na gota recipe | methi na bhajiya | Gujarati gota with chutney

Methi na gota, or bhajiya, is a popular Indian snack that originated in the state of Gujarat. It is a deep-fried fritter made with a batter of gram flour (besan), methi leaves, and various spices. Gota is crispy on the outside and soft on the inside, making it a perfect tea-time snack or appetizer. In this recipe, I made gota without using fresh methi and share some tips to make fluffy and soft gota on the first attempt without compromising on taste. I would also like to share besan kadhi recipes that complement bhajiya or gota. Do give them a try!

The key to making market-style methi na gota with besan kadhi at home are:

For methi na gota

  1. Firstly, I made gota batter only with besan. I whisked the batter for 5 minutes to incorporate air, whisking until the besan changes its color and becomes light and fluffy.
  2. Instead of fresh methi leaves, I used kasuri methi. I soaked kasuri methi so it doubled in size and became soft. It also gives the same taste as fresh methi leaves.
  3. The bhajiya (gota) batter should be of medium thickness and pouring consistency. If your batter is too thin, add some gram flour to achieve the perfect consistency.
  4. Lastly, do not stir immediately after adding bhajiya (gota) or pakoda to the hot oil to prevent them from spreading. Also, fry the pakodas on a medium flame. Avoid frying them on low flame, as they tend to absorb more oil and become soggy.

For besan kadhi

  • Firstly, ensure the quality of the besan flour is good and not stale. If it is stale, it would end up forming lumps without the smooth consistency.
  • Cook kadhi on medium flame for 2-3 minutes, so besan is properly cooked and the kadhi becomes slightly thick.
  • The kadhi has to be served warm or immediately after it is prepared. Once it is cooked, it may turn thicker in consistency; hence, add water before reheating it.
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Recipe video

Methi na gota recipe | methi na bhajiya | Gujarati gota with chutney

Author Nehas Cook Book
No ratings yet
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Snack
Cuisine Indian
Servings 4 servings

Ingredients
 

For methi na gota

  • 2 cup besan
  • ¼ cup kasuri methi
  • 1 tbsp crushed black pepper
  • 1 tbsp crushed coriander seeds
  • 1 tsp ajwain
  • ½ tsp hing
  • Salt to taste
  • 6-7 chopped green chilli
  • 1 cup coriander leaves
  • 1 tsp sugar - optional
  • ½ tsp baking soda
  • 1 tsp lemon juice
  • Oil for frying

For besan kadhi

  • 2 tbsp besan
  • 1/8 tsp limbu na phool
  • 1 tbsp sugar
  • ¼ tsp turmeric powder
  • ½ cup + 1 cup water
  • 1 tbsp oil
  • ½ tsp mustard seeds
  • Pinch of hing
  • 2 chopped green chilli
  • Salt to taste

Instructions

Making Methi na Gota

  • In a mixing bowl, add 2 cups of besan. Gradually add water and whisk the batter until it becomes light and fluffy. Keep it aside.
  • In another mixing bowl, add ¼ cup of kasuri methi and some water. Soak it for 10 minutes until the methi becomes soft and doubles in size. Keep it aside.
  • To the besan batter, add 1 tablespoon of crushed black pepper, 1 tablespoon of crushed coriander seeds, 1 teaspoon of ajwain, ½ teaspoon of hing, salt to taste, 6-7 chopped green chilies, 1 cup of coriander leaves, and the soaked kasuri methi (drained). Mix well.
  • Add 1 teaspoon of sugar, ½ teaspoon of baking soda, and 1 teaspoon of lemon juice. Mix well.
  • The batter should have a medium-thick, pourable consistency.
  • Heat oil in a pan on medium heat for deep frying.
  • Once the oil is hot, drop small balls of batter into the oil using your hands or with the help of two spoons.
  • Fry the methi na gota on medium flame until golden brown. Remove them and place them on a wire rack.
  • Repeat the frying process with the remaining batter.
  • Methi na gota is ready to be served with besan kadhi and a cup of hot tea.

Making Besan Kadhi

  • In a bowl, add besan, limbu na phool, sugar, turmeric powder, and ½ cup of water. Mix well to form a smooth mixture.
  • In a pan, heat oil and add mustard seeds, hing, and chopped green chili. Sauté until fragrant.
  • Add 1 cup of water to the pan and bring it to a boil.
  • Gradually add the besan mixture to the boiling water, stirring continuously to avoid lumps.
  • Add salt to taste and mix well.
  • Cook the kadhi mixture on low flame for 5-7 minutes until it thickens slightly.
  • Besan kadhi is ready to be served with methi na gota.

Notes

  1. Whisk the besan batter for 2 minutes so it becomes light and fluffy.
  2. Soak kasuri methi so it becomes double in size and soft.
  3. Activate baking soda with lemon juice.
  4. Fry methi na gota on a medium flame.
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