Methi na Gotaમેથીના ગોટા
The moment it rains in Gujarat, kitchens start frying methi na gota: fluffy fenugreek and gram flour fritters, crisp outside and soft inside, spiced with coarsely crushed pepper and coriander seeds. They are eaten with fried chillies, kadhi and hot tea.
Ingredients
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- 1 cup gram flour (besan)
- 1 cup finely chopped fenugreek leaves (methi)
- 2 tbsp semolina
- 1 tsp sugar
- 1 tsp ginger-chilli paste
- ½ tsp coarsely crushed coriander seeds and black pepper
- ¼ tsp baking soda, salt to taste
- Oil for deep frying
Method
- Wash the fenugreek leaves, drain them really well and chop finely.
- Mix everything together, adding water little by little to make a thick batter. Rest it for 15 minutes.
- Heat the oil to medium. Very hot oil browns the outside before the inside cooks.
- Drop in small rounds with your hand or a spoon and fry on low-medium heat until golden.
- Serve hot with fried chillies and a date-tamarind chutney.
Tips
- Keep the batter thick; a runny batter soaks up oil.
- The spoon of sugar is what gives gota their typical golden colour.
- Serve with kadhi on the side, the way it is done in Ahmedabad.
Storing and reheating
Gota are meant to be eaten the moment they leave the oil; that is the point of them. They soften within a couple of hours. Leftovers keep a day in the fridge and crisp up a little in an oven or on a tawa. The batter can be made two hours ahead and chilled, but add the soda only just before frying.
What you can swap
- No fresh fenugreek? Use kasuri methi with spinach.
- Two spoons of rice flour in the gram flour keeps them crisp longer.
- Buttermilk instead of curd; thin the batter a little less.
What to serve with it
With kadhi or mint chutney and fried chillies. With tea on a wet evening, which in Gujarat is practically a rule.
Mistakes to avoid
- Oil that is too hot colours the outside and leaves the middle raw. Keep it medium.
- Do not thin the batter too much or the gota spread.
- Too much soda makes them drink oil.
- Do not crowd the pan; the oil temperature drops.
Questions people ask
Why do my gota soak up oil?
Oil not hot enough, too much soda, or batter too thin. Drop a little batter in: if it rises straight away, the temperature is right.
What is the difference between gota and bhajiya?
Bhajiya are pieces of vegetable dipped in batter. Gota are spoonfuls of batter itself, with the fenugreek mixed through, dropped into the oil. Gota are thicker and softer.
Why are gota served with kadhi?
They are fried and heavy, and the sweet-sour kadhi lightens them. The pairing is especially common in north Gujarat.
