Methi Ka Gota









Methi ka Gota


  •  Besan  2  cups
  • Fenugreek Leaves 1 cup
  • Oil for the batter  2 tbsp
  • Coriander Seeds, lightly crushed  2 tsp
  • Water    1/2 cup
  • Black Peppercorns,    15    lightly crushed
  • Green Chillies,    4-5  large sized or as needed
  • Sugar  2 tsp
  • carom seeds(Ajwain)  1p ts
  • 1/2 tsp Heeng
  • 1/2 tsp Turmeric Powder
  • 1/2 tsp Baking Soda
  • Salt to taste
  • Oil for deep frying



  • Wash the fenugreek leaves and chop them roughly or finely.
  • Lightly crush the black pepper and coriander seeds. Set aside.
  • Whisk a tablespoon of oil and water in a mixing bowl.
  •  Add the baking soda, finely chopped green chillies, crushed peppercorns, crushed coriander seeds, carom seeds, turmeric powder, hing, salt and sugar. Mix very well.
  • Then add the chopped fenugreek leaves and give a nice mix.
  • Now add the besan and mix everything well to form a batter.
  • The batter should be thick.
  • If the batter is too thick then add a few tablespoons of water.
  • Heat oil in a pan on medium flame for deep frying.
  • Grease your hands and take a small ball of the batter.
  • Slowly drop it in medium hot oil.
  • Deep fry them on a medium flame till crisp and golden brown.
  • Drain them on paper napkins to remove excess oil.
  • Serve hot with mint chutney.
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