Methi na Gota Recipe | Fenugreek Fritters | Methi na Bhajiya | Gujarati Gota Recipe

I learnt this recipe from my sister-in-law's mum who is a wonderful cook! She stood by me and showed me exactly how to make these delicious Gota (balls) and now I'm sharing the recipe with you all!

Watch this video as I show you how to clean fresh Methi (Fenugreek Leaves) and prepare it for use in your recipes. Fenugreek is such a healthy food and it tastes amazing! ENJOY!

Methi na Gota Recipe Serves 4-6 People

INGREDIENTS

• 1 Cup Methi (Fenugreek) Leaves, Chopped (or 1 Cube Frozen Methi)

• 1/2 Cup Chopped Coriander

• 1 Small Potato, Diced Finely

• 1 Small Onion, Diced Finely

• 3 Spring (Green) Onions, Chopped Finely

• 1 tsp Minced Ginger

• 1/2 tsp Minced Chilis

• 2 tsp Coarsely Ground Coriander Seeds

• 1/2 tsp Coarsely Ground Peppercorn

• 1/4 tsp Hing (Asafoetida)

• 1/8 tspTurmeric

• 1/4 tsp Chili Powder

• 3/4 tsp Salt (or to taste)

• 2 TBSP Frozen Sweetcorn

• 1 TBSP Yoghurt

• About 1/4 Cup Water to bind

• 1 tsp Oil

• 1 TBSP Chapati Flour

• 1 1/4 Cup Chickpea Flour (added 1/4 Cup at a time)

• ENO

• Oil for Frying

METHOD

If you are using fresh Fenugreek Leaves, clean and prepare them by removing the leaves and tender stems from the long stem and placing them in a colander. Wash the Fenugreek leaves under cold running water and let it drain thoroughly.

Chop the Fenugreek Leaves and Coriander Leaves and place them in a bowl.

Dice the Potato very finely so that it cooks quickly. Chop the Onion and Spring Onion finely too.

Add all the Ingredients (except the Water and ENO) to the bowl one by one and mix. Let the mixture rest for about 30 minutes. You will notice that the vegetables will release some moisture due to the added Salt and Spices.

Note: This step is very important as you could end up adding too much water and ending up with a runny batter. If this does happen, add some more Chickpea Flour to make the batter thicker.

After letting the batter rest, add enough water to make the batter into a medium-thick consistency so that it is droppable when frying.

Note: If it is too thin, you won't be able to drop it, and if it is too thick, the Gota may become dry.

Put the Oil on to heat on a medium heat. I use Sunflower Oil and had the oil just less than 1" deep.

Add the ENO to the batter and mix it in. You should notice the mixture becomes a little frothy.

Once the Oil has come to temperature, add about a Tablespoon of the hot oil to the batter and mix it in. I believe this helps temper the batter and prevent it soaking up too much oil when frying.

Take some of the batter in your hands and push out small amounts using your thumb. Do this with confidence and they'll come out fine!! Watch the video to see how I do it.

Toss the balls with a fork while frying.

Fry them until they turn a lovely reddish brown colour. Remove them to a plate lined with newspaper and paper towels.

Note: The newspaper just helps absorb any extra oil.

Continue frying the remaining batter.

Enjoy these Gota hot or even cold! They still taste great! And they go very well with my Coriander Mint Chutney!

Note: If you are entertaining, you can prepare the batter up the point before adding the water. Then add the water to make the batter and fry.