A classic Gujarati snack of fenugreek and chickpea flour fritters known for their crispy exterior and fluffy, spongy interior. Popular at highway dhabas and street stalls. This recipe includes the traditional besan (chickpea flour) curry that pairs perfectly alongside.
▶
Adapted from a video by Your Food Lab
Methi Na Gota Recipe | Gujarat's Famous Methi Pakode with Tips | मेथी के पकोड़े | Chef Sanjyot Keer
▶ Tap a timecode to jump to roughly that moment in the video.
1
Sieve 2 cups of chickpea flour with 1/4 tsp baking soda into a large bowl. Add 2 tbsp fine semolina and gradually whisk in 3/4 to 1 cup water while mixing continuously to form a smooth, thick batter. Whisk vigorously to incorporate air, which helps create light fritters. Cover and rest for 15–20 minutes.
2
While the batter rests, roughly chop the fenugreek leaves (avoid cutting too fine to preserve texture). Transfer to a separate container.
3
Make the curry: In a bowl, add 1/4 cup chickpea flour and gradually whisk in 2 cups water to form a smooth, lump-free mixture. Add 1/2 tsp turmeric powder, salt to taste, and 1–2 tbsp sugar, whisking until combined.
4
Heat 2 tbsp groundnut oil in a saucepan over high flame. Once hot, add 1/2 tsp mustard seeds and let them crackle. Add 1/4 tsp asafoetida, 8–10 curry leaves, and 2 roughly chopped green chillies; stir briefly, then immediately pour in the chickpea flour mixture.
5
Stir the curry continuously, bringing it to a gentle simmer. Cook over medium flame for 3–5 minutes, stirring often. The curry thickens further as it cools, so avoid overcooking. Taste and adjust seasoning if needed. Once slightly cooled, add lemon juice and mix well. Allow to cool completely.
6
Heat oil in a deep kadhai to 160–165°C. Have the oil heating while the batter rests so it is ready when needed.
7
After resting, add the chopped fenugreek leaves, fresh coriander, green chillies, ginger, crushed coriander seeds, crushed ajwain, asafoetida, turmeric, crushed black pepper, salt, and sugar to the batter. Gently fold together with a spatula.
8
Add 2–3 tbsp hot oil from the frying pan to the batter and mix well. This is crucial—it keeps the fritters moist inside while helping them crisp on the outside. The final batter should be semi-thick and easy to scoop with your fingers.
9
Using your fingers, scoop small portions of batter and use the bowl's edge to shape them. Gently push each portion into the hot oil with your thumb. The oil should be around 160–165°C—the fritter should float up and bubble within about 5 seconds of being dropped.
10
Keep the flame at medium to low so the fritters cook through without burning. Fry about 10–12 at a time. They will float and naturally round out. Use a ladle or spider strainer to turn them frequently, ensuring even cooking on all sides until golden, crisp, and cooked through.
11
Remove the fried fritters with a spider strainer and transfer to a sieve to drain excess oil. Repeat with remaining batter.
12
In the same hot oil, fry the slit chillies using a spider strainer. At the start, gently dip them briefly to avoid splattering, as chillies contain a lot of moisture. Once fried, transfer to a bowl and sprinkle with a pinch of salt.
13
Serve immediately while hot. Plate the fenugreek fritters alongside the fried chillies, the cooled besan curry, and hot spiced tea for the perfect combination, especially during cold or rainy seasons.
PrimedTableBETA
