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