Two seasons that are best to munch on a plate full of hot pakodas is Rainy & Winters. Smuggled up in blankets with your favorite movie or some lovely family time, a pakodas can make all gatherings very interesting.
Today’s recipe is for an age-old famous Gujarati snack and that is Methi Na Gota a.k.a Methi ke Pakode or fenugreek leaves fritters. Fenugreeks have some amazing benefits for our health. Some of them are as follows-
- It helps in treating gastric problems.
- It cuts down the cholesterol levels.
- It is capable of controlling glucose metabolism, and also helps in treating and preventing Type II diabetes.
- It works likes magic in reducing skin marks and blemishes.
Methi Na Gota tastes amazing and you can pair it with home-made green chutney and ketchup also a hot cup of tea. It has a crispy outer layer and is soft inside filled with flavors and aroma!
The variety of fritters in India is absolutely mind-boggling. Try making Maggi pakoda or Pasta pakoda, different than the rest and taste finger licking good. On the other hand, Paneer pakoda and Crunchy Moong dal pakoda are indispensable to Indian Pakoda scene.
Let’s get started with the recipe.
How to make Methi na Gota/Pakoda
Methi Pakoda Recipe
- 750 gms Fenugreek leaves Finely Chopped
- 100 gms Coriander leaves Finely Chopped
- Curd As needed
- Oil As needed
- 2 Cup Gram Flour
- 1/4 Cup Wheat Flour Ladva/Lapasi Flour - Thick
- 4 to 5 Green chili
- 1 tbsp Red chili powder
- 1/4 tsp Asafoetida
- 1/2 tbsp Ginger Grated
- 1/4 tsp Turmeric Powder
- 2 tbsp Sugar
- Salt to Taste
- In a large mixing bowl add wheat flour, pour 1 tbsp of oil on it and mix well.
- Now add gram flour and mix it well. Add 2 tbsp oil and give it a nice mix again.
- Next, add the spices, firstly add red chili powder, turmeric powder, asafetida, sugar, salt (accordingly) ginger paste, green chilies, and mix well all the ingredients.
- Add methi or fenugreek leaves, please note that the leaves should be absolutely dry, add coriander leaves, sprinkle ½ tsp salt and 2 tbsp oil. Start with blending the fenugreek and coriander leaves and later with the flour and spice mixture.
- Add curd accordingly and blend it well. It should be of medium-thick consistency.
- Let the batter rest for 5-10 minutes.
- Heat oil in a kadhai (steel vessel), and once it is hot, add a spoonful into the batter and stir it well.
- Once the oil is medium hot, take in a spoonful of batter and gently drop it into the oil, you can use your hands as well.
- Turn and flip them over until they have a nice golden color. When it does, take them out in a kitchen towel lined plate.
- Fry the next batch the same way.
Serve them piping hot and I am sure the plate will be empty in the blink of an eye. You can eat them with fried green chilies and or Masaledar Curd. Do try the recipe and let me know your experience by commenting below.
Siddhi Panchal is a food blogger at CookingwithSiddhi and food aficionado who loves to cook. Her cooking skills cover a range of Indian and international cuisines. Her aim is to enable other food enthusiasts explore their love for food by helping them cook delectable dishes from India and around the world.