Crispy outside, soft and spongy inside—Methi Gota is a beloved Gujarati snack made with besan and methi, perfect with fried chilies and hot chai on rainy days. Methi Gota, also known as Methi Pakora, is a beloved Gujarati delicacy made with besan (gram flour) and fresh fenugreek leaves. These fritters are known for their soft, airy, and spongy texture. Especially during the chilly winter months or the cozy monsoon rains, biting into a hot methi gota served with a fried green chili and a steaming cup of chai is pure comfort.
In Gujarat, you’ll spot these golden, fluffy fritters at almost every local farsan shop — they’re a crowd favorite, especially when the weather calls for something warm and crispy. For those unfamiliar with the name: “Methi” stands for fenugreek leaves and “Gota” refers to fritters or pakoras — essentially, methi gota means fenugreek fritters, a perfect blend of taste and tradition.
Today, I’m excited to share a truly special Methi Gota recipe that you can easily recreate at home. These golden, bite-sized delights turn out just like the ones you find in traditional Gujarati farsan shops—light, airy, spongy on the inside, and irresistibly crisp on the outside.
Many people confuse pakoda with gota, but there’s a key difference. Pakodas are typically crunchier and made with a thicker batter, whereas gota has a thinner, flowing batter that results in a softer, fluffier texture.
Now here’s the real twist. Most homemade versions start by mixing all the dry ingredients and then gradually adding water to make the batter. But I’ve discovered a completely opposite method that produces gota with the same airy softness you’d get from a store. Instead of dry-then-wet, I begin by combining all the wet ingredients first, and then slowly incorporate the besan (gram flour). This approach keeps the batter light and helps the gota puff up beautifully when fried.
One more thing—don’t skip the hing (asafoetida) and ajwain (carom seeds). Since besan can be heavy on the stomach, these two spices not only enhance the flavor but also make the gota easier to digest.
Try this version, and you’ll never go back to the old way again. Happy frying!
Step-by-Step Photo Instructions:
1) Take water and 1 tablespoon of oil in a bowl. Mix it well.
2) Now, gently scatter the baking soda, salt, and sugar into the mixture, letting each ingredient blend in smoothly to enhance both texture and flavor.. Add a pinch of asafetida (hing) for its subtle depth of flavor, followed by freshly crushed black peppercorns and coriander seeds for that mild kick and aromatic touch. Toss in the carom seeds (ajwain) for their digestive benefits and distinct earthy flavor, and finely chopped green chilies for a spicy hint. Mix all these ingredients thoroughly so the spices are evenly dispersed in the liquid.
3) Incorporate the well-rinsed and finely chopped fresh fenugreek leaves (methi) into the bowl. Ensure the leaves are drained properly to prevent thinning out the batter. Mix thoroughly until the methi is evenly enveloped in the spiced blend.
4) Give it a good mix, ensuring the greens soak up all the flavors and begin to soften slightly in the seasoned liquid. This step helps the methi release its aroma and blend better with the flour later.
5) Now gradually start adding chickpea flour (besan) to the mixture, a little at a time. Stir continuously as you add to avoid any lumps from forming. Combine everything until you achieve a smooth, slightly thick yet flowing batter, ensuring all the ingredients are well incorporated. The batter should be light and airy but thick enough to hold its shape when fried—perfect for making soft, spongy methi gota.
6) Combine all the ingredients meticulously, stirring until you achieve a silky, uniform batter without any lumps or dry pockets.. I recommend using a wire whisk for this step, as it helps break up any small clumps and incorporates air into the batter, making it light and well-blended. The consistency should be thick but not dry — it should easily drop from a spoon without running.
7) Heat the oil in a pan on medium heat for deep frying.Once oil is hot enough Drop small balls in the oil using your hand or with help of two spoons. Make sure that you drop medium sized batter in hot oil, because while it is frying then will puff up and get bigger in size.v
8) After dropping the batter, do not disturb them for the first 30–40 seconds, as they are delicate at this stage and may break apart if handled too early. Once they start to firm up, gently stir and turn them so they cook evenly on all sides. Fry them patiently until they turn a rich golden hue and develop a perfectly crisp exterior. Let the sizzling oil work its magic, creating a crunchy texture and deep color that signals they’re ready to be enjoyed.
These delicious methi gota are best enjoyed immediately while they are still hot and crispy. Ideally, serve them directly from the hot oil into the serving dish for the best flavor and texture experience. While they can be stored for a few hours or up to a day, be aware that the outer layer tends to soften as they cool, losing their signature crunch. Personally, I find the taste and texture most satisfying within the first 20–30 minutes after frying.
Serving suggestion
- Tea-Time Favorite: In our home, these snacks are most enjoyed as a delightful tea-time treat, often served with a steaming cup of chai or freshly brewed coffee. The combination makes for a warm and satisfying break, especially on cool evenings or rainy days.
- Classic Accompaniment: We also like to pair them with crispy, fried green chilies on the side. The mild heat of the chilies adds a spicy contrast to the soft and savory flavor of the gota, making every bite more exciting.
- Chutney Options: While fried chilies are our go-to, these can also be served with a variety of chutneys. A vibrant green coriander-mint chutney adds freshness, while a sweet and tangy tamarind-date chutney brings a flavorful twist that balances the spices in the dish.
- Make It Your Own: You’re not limited to just these! Feel free to experiment with other dips or sauces—garlic chutney, yogurt dip, or even spicy tomato chutney can work beautifully depending on your taste preferences.
- Perfect for Any Occasion: Whether you’re hosting guests, preparing for a family get-together, or simply treating yourself, these versatile snacks pair well with many accompaniments and are sure to be a hit with everyone at the table.
Expert Tips:
- Green Chilies as the Sole Spice: In this recipe, the only heat and flavoring comes from green chilies, so they play a crucial role. I have used four medium-sized green chilies, which provides a moderate level of spiciness. However, spice preferences vary, so feel free to adjust the quantity according to your taste. If you prefer milder flavors, reduce the number of chilies, or deseed them before chopping. On the other hand, if you enjoy more heat, you can add an extra chili or two.
- Using Fresh Fenugreek (Methi) Leaves: Fresh methi leaves give a lovely earthy aroma and slightly bitter taste that balances perfectly with the gram flour. Begin by picking the methi—discard the thick stems and retain only the tender leaves. Once you’ve measured about ½ cup of leaves, wash them thoroughly in plenty of water to remove any dirt or grit. After washing, squeeze out all excess moisture—this step is important, as wet leaves can make the batter too runny. Once dried, finely chop the leaves so they mix evenly into the batter.
- Frying Gota Properly for Best Results: Always fry the methi gotas on medium heat. This allows them to cook evenly from the inside out while developing a beautiful golden-brown crust. Gotas that are fried on high heat tend to brown quickly on the outside, but remain undercooked or doughy inside—which not only ruins the texture but also leaves a raw besan taste that is unpleasant. Keep stirring or turning the gotas occasionally as they fry to ensure all sides are cooked uniformly.
- Batter Expansion During Frying: Keep in mind that the batter puffs up as it fries, so it’s best to drop only small to medium portions into the oil. Larger dollops will swell too much, making them harder to cook through. Use a spoon or your hand to control the amount, and make sure the oil is hot enough before you start.
- Making Fried Green Chilies for Serving: To prepare the classic fried chilies served with methi gota, start by washing the green chilies and patting them completely dry. Make a single slit along the side of each chili, keeping them whole. Once your oil is hot, carefully drop the chilies in and deep-fry them for just a few seconds, only until they blister. Remove them immediately, as over-frying can make them overly soft or bitter. These quick-fried chilies add a bold kick and are the perfect traditional accompaniment to gota.
