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Wednesday, 29 March 2017

Methi Na Gota (Fenugreek Leaves Pakoras / Fritters - Gujarati Snack)


          This is a very popular Gujarati snack where fenugreek leaves are mixed with gram flour and other seasonings to be deep fried. A great tea-time snack, this delicacy can be found in all eateries. They are crisp on the outside and soft and spongy from inside. 

          So next time if you are thinking of making any snack, do try this yummy pakoras / fritters. They can also be relished as appetizers with green chutney. (I had mine with some homemade hummus for a change). So follow a simple step by step method with pictures to prepare these small bites.






          Recently I had the opportunity of relishing these awesome pakoras in a large snack joint on my way from Baroda to Surat. They were so delicious - light and spongy. We had them with our evening cup of tea, but I would enjoy them more with some chatpata mint chutney. They are so easy and simple to prepare. So go ahead and give it a try.....






  • 1 cup besan (gram flour)
  • 1 cup methi / fenugreek leaves, chopped
  • 1/2 cup coriander leaves, chopped (opt)
  • salt to taste
  • 1/4 tsp. turmeric powder
  • 1/2 tsp. roasted cumin powder
  • 1/2 tsp. red chili flakes
  • 1-2 green chilies, chopped
  • 1 tsp. ginger, grated
  • pinch of asafoetida
  • 1 tsp. carrom seeds (ajwain)
  • pinch of baking soda
  • oil to deep fry





          In a bowl, combine together all the above mentioned ingredients (except methi leaves, coriander leaves and oil).

          Add required quantity of water and make a thick batter. Now add the chopped methi and coriander leaves. Mix everything well.

          Heat oil in a pan and drop spoonfuls of the batter and fry on a medium flame till light golden in colour. 

          Drain on a kitchen towel and garnish with chopped coriander leaves and fried fresh chilies. Serve them hot as a tea-time snack or with tomato ketchup / chutney as appetizers.





                In a bowl, combine together all the above mentioned ingredients (except methi
                leaves, coriander leaves and oil).



                              Add required quantity of water and make a thick batter. 



                               Now add the chopped methi and coriander leaves. 




                               Mix everything well.



                  Heat oil in a pan and drop spoonfuls of the batter and fry on a medium flame
                  till light golden in colour. 




                               Drain on a kitchen towel.



                   Garnish with chopped coriander leaves and fried fresh chilies. Serve them hot
                   as a tea-time snack or with tomato ketchup / green chutney as appetizers.










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