Methi Gota

Methi Gota Recipe - Traditional Indian Vegetarian Delight

Region / culture: India | Preparation time: 15 minutes | Cooking time: 20 minutes | Servings: 4 |

Vegetarian diet

Introduction

Methi Gota is a popular Indian snack made with fenugreek leaves and gram flour. It is a delicious and crispy snack that is perfect for enjoying during the monsoon season.

History

Methi Gota has its origins in the state of Gujarat, India. It is a traditional snack that is often enjoyed during the monsoon season. The combination of gram flour and fenugreek leaves gives Methi Gota a unique flavor and texture that is loved by many.

Ingredients

Batter

100 g of gram flour (besan)
50 g of chopped methi (fenugreek) leaves
2 g of saji ful (citric acid)
5 ml of lemon juice
5 g of sugar
3 g of crushed black pepper
10 g of chopped coriander leaves
3 g of coriander seeds
3 g of sounth
oil for frying
salt to taste

Kadhi

100 g of curd
50 ml of water
2 g of turmeric
salt to taste
10 g of sugar
5 g of mustard seeds
oil for tempering
10 g of gram flour

How to prepare

Batter

Prepare a batter by combining gram flour and other ingredients. Fry the batter in small round shapes until they turn golden brown.
Serve the fried roundels hot along with the kadhi.

Kadhi

To make the kadhi, thoroughly mix water, curd, and gram flour.
Heat oil in a pan and add mustard seeds.
Once the seeds start spluttering, add them to the mixture along with the remaining ingredients.
Cook the mixture until it reaches a thick consistency.
This dish is typically prepared during the monsoon season.

Variations

You can add chopped vegetables like onions, carrots, and bell peppers to the batter for added flavor and texture.

Cooking Tips & Tricks

Make sure to fry the Methi Gota in hot oil to ensure that they turn out crispy.

- You can adjust the amount of spices and seasonings according to your taste preferences.

- Serve the Methi Gota hot with a side of kadhi for a delicious combination.

Serving Suggestions

Serve Methi Gota hot with a side of kadhi and green chutney for a delicious snack.

Cooking Techniques

Fry the Methi Gota in hot oil until they turn golden brown and crispy.

Ingredient Substitutions

You can use spinach or kale leaves instead of fenugreek leaves in this recipe.

Make Ahead Tips

You can prepare the batter for Methi Gota ahead of time and fry them just before serving.

Presentation Ideas

Serve Methi Gota on a platter garnished with fresh coriander leaves and lemon wedges.

Pairing Recommendations

Methi Gota pairs well with a hot cup of masala chai or a refreshing glass of buttermilk.

Storage and Reheating Instructions

Store any leftover Methi Gota in an airtight container in the refrigerator. Reheat them in the oven or air fryer for a few minutes before serving.

Nutrition Information

Calories per serving

Each serving of Methi Gota contains approximately 200 calories.

Carbohydrates

Each serving of Methi Gota contains approximately 15 grams of carbohydrates.

Fats

Each serving of Methi Gota contains approximately 10 grams of fats.

Proteins

Each serving of Methi Gota contains approximately 5 grams of proteins.

Vitamins and minerals

Methi Gota is a good source of vitamins A and C, as well as iron and calcium.

Alergens

Methi Gota contains gluten from the gram flour. It may also contain traces of nuts and seeds.

Summary

Methi Gota is a nutritious snack that is rich in carbohydrates, fats, proteins, and essential vitamins and minerals.

Summary

Methi Gota is a delicious and crispy snack made with fenugreek leaves and gram flour. It is a popular dish enjoyed during the monsoon season in India. Serve Methi Gota hot with a side of kadhi for a tasty and satisfying snack.

How did I get this recipe?

The moment I found this recipe is one I won't soon forget. It was a warm summer day, and I had just finished tending to my garden when a neighbor stopped by with a basket of fresh methi leaves. She told me that she had just picked them from her garden and thought I might enjoy them.

I thanked her and immediately started brainstorming what I could make with these fresh greens. As I stood in my kitchen pondering, a memory from my childhood came flooding back. I remembered my mother making delicious Methi Gota on special occasions, and how the whole family would gather around to enjoy them.

I quickly called my mother and asked her for the recipe. She laughed and said it had been years since she had made them, but she still remembered the ingredients and steps. I eagerly took notes as she listed off the ingredients: fresh methi leaves, besan (gram flour), turmeric, red chili powder, ginger, garlic, green chilies, and a few other spices.

After hanging up the phone, I got to work. I washed the methi leaves and chopped them finely, then mixed them with the besan and spices to create a thick batter. I heated oil in a large pan and carefully dropped spoonfuls of the batter into the hot oil, frying them until they were golden brown and crispy.

As the Methi Gota sizzled in the pan, the aroma filled my kitchen and brought back fond memories of my childhood. I couldn't wait to taste them and see if they lived up to my mother's recipe.

When the Methi Gota were ready, I plated them up and called my husband and children to the table. They eagerly dug in, and I watched as their faces lit up with delight. The Methi Gota were a hit, just like I remembered them being when my mother made them all those years ago.

From that day on, Methi Gota became a regular dish in our household. I made them for family gatherings, potlucks with friends, and even for special occasions like birthdays and holidays. Each time I made them, I remembered that warm summer day when my neighbor brought me fresh methi leaves and sparked my memory of this beloved recipe.

Over the years, I have shared the recipe with friends and family members who have all fallen in love with Methi Gota. I have tweaked the recipe here and there, adding my own personal touches and variations to make it my own. But the essence of the dish remains the same – a crispy, flavorful snack that brings people together and creates lasting memories.

As I sit here now, reflecting on the journey of how I learned to make Methi Gota, I am filled with gratitude for the people and experiences that have shaped my culinary skills. Cooking has always been a passion of mine, and I am grateful for the opportunity to share my love for food with those around me.

So the next time you find yourself with a basket of fresh methi leaves, I urge you to give this recipe a try. Who knows, it may just become a beloved dish in your household as well. Cooking is not just about following a recipe, it's about creating memories and bringing people together – and Methi Gota does just that.