Crispy on the outside, soft and fluffy on the inside, these Gujarati fenugreek fritters are a delightful tea-time snack. The slight bitterness of methi is perfectly balanced with spices for an irresistible flavor.
Prep20 min
Cook25 min
Servings4
Serving size: 1 serving
319cal
11gprotein
34gcarbs
16g
Ingredients
1.5 cup Besan (Also known as gram flour)
1.5 cup Methi Leaves (Tightly packed and finely chopped)
A classic Rajasthani snack where large green chillies are filled with a tangy, spiced chickpea flour mixture, dipped in batter, and fried to crispy perfection. The perfect crunchy, savory bite for a rainy day or tea time.
About Methi na Gota with Stuffed Fried Green Chillies
Aromatic methi na gota with spicy fried chillies – comfort food that's perfectly spiced and so good!
This gujarati dish is perfect for snack. With 642.96 calories and 16.990000000000002g of protein per serving, it's a nutritious choice for your meal plan.
fat
0.25 tsp Asafoetida (Also known as Hing)
1 tbsp Sugar (Balances the bitterness of methi)
1 tbsp Lemon Juice (Freshly squeezed)
1 tsp Salt (Adjust to taste)
0.5 tsp Baking Soda
0.75 cup Water (Adjust as needed for batter consistency)
2 cup Oil (For deep frying)
Instructions
1
Prepare the Batter
In a large mixing bowl, combine the dry ingredients: besan, rava, coarsely crushed coriander seeds, crushed black peppercorns, ajwain, turmeric powder, asafoetida, sugar, and salt. Whisk them together to ensure they are evenly distributed.
Add the finely chopped methi leaves, ginger paste, and green chilies to the dry mixture. Mix well to coat the leaves with the flour.
Gradually add water, about 1/4 cup at a time, while whisking continuously to form a thick, lump-free batter. The consistency should be thick enough to hold its shape but soft enough to drop easily from a spoon (a dropping consistency).
Cover the bowl and let the batter rest for 15 minutes. This allows the rava to absorb moisture and the flavors to meld.
2
Heat Oil and Activate Batter
Pour oil into a kadai or deep pan and heat it over medium flame for deep frying.
While the oil is heating, prepare to activate the batter. Add the lemon juice and baking soda to the rested batter, but do not mix yet.
Once the oil is hot (around 180°C or 350°F), carefully take 1 tablespoon of the hot oil and pour it directly over the baking soda in the batter. It will fizz and bubble immediately.
Gently but quickly, mix the batter for about 30 seconds until just combined. Do not overmix. This hot oil technique is crucial for making the gotas light, airy, and porous.
3
Fry the Gotas
To test if the oil is ready, drop a tiny amount of batter into it. If it sizzles and rises to the surface quickly without changing color too fast, the oil is at the perfect temperature.
Using your fingers or a spoon, carefully drop small, bite-sized portions of the batter into the hot oil. Fry in batches of 8-10, ensuring not to overcrowd the pan.
Fry on a consistent medium heat for 5-7 minutes, turning them occasionally with a slotted spoon to ensure even cooking.
The gotas are done when they are a deep golden brown, crisp on the outside, and feel light when lifted.
Remove the fried gotas from the oil and place them on a plate lined with paper towels to drain any excess oil.
4
Serve Hot
Repeat the frying process for the remaining batter.
Serve the Methi na Gota immediately while they are hot and crispy. They pair wonderfully with mint-coriander chutney, tamarind chutney, or a side of salted and fried green chilies.
324cal
6gprotein
21gcarbs
25gfat
Ingredients
8 pcs large green chillies (Bhavnagari or similar less spicy variety)
2 cup oil for deep frying
1 cup besan (for stuffing)
2 tbsp oil (for stuffing)
0.25 tsp hing
0.5 tsp turmeric powder (divided (0.25 for stuffing, 0.25 for batter))
1 tsp red chili powder (divided (0.5 for stuffing, 0.5 for batter))
1 tsp coriander powder
0.5 tsp cumin powder
1 tsp amchur
0.5 tsp garam masala
1.5 tsp salt (divided (0.75 for stuffing, 0.75 for batter))
0.25 cup water (for stuffing, as needed)
2 tbsp rice flour (for crispiness)
0.5 tsp ajwain
0.25 tsp baking soda
Instructions
1
Prepare the green chillies.
Wash and thoroughly dry the green chillies.
Make a slit lengthwise down one side of each chilli, keeping the stem intact.
Carefully scrape out and discard the seeds and membrane to reduce the heat. Set aside.
2
Make the besan stuffing.
Heat 2 tbsp of oil in a pan over low-medium heat. Add the hing.
Add 1 cup of besan and roast for 3-4 minutes, stirring constantly, until it becomes fragrant and slightly changes color. Be careful not to burn it.
Add the stuffing spices: 0.25 tsp turmeric powder, 0.5 tsp red chili powder, coriander powder, cumin powder, amchur, garam masala, and 0.75 tsp salt. Mix well and cook for 1 minute.
Sprinkle a little water (about 1/4 cup) and mix until the besan forms a thick, crumbly paste. Turn off the heat and let the stuffing cool completely.
3
Stuff the chillies.
Once the stuffing is cool, take small portions and carefully fill it into the slit green chillies.
Press the stuffing in gently but firmly. Do not overstuff. Set the stuffed chillies aside.
4
Prepare the batter.
In a mixing bowl, combine 1.5 cups besan, rice flour, ajwain, 0.25 tsp turmeric powder, 0.5 tsp red chili powder, baking soda, and 0.75 tsp salt.
Gradually add about 1 cup of water, whisking continuously to create a smooth, thick, and lump-free batter. The consistency should be similar to pancake batter, thick enough to coat the back of a spoon.
Let the batter rest for 5-10 minutes.
5
Fry the stuffed chillies.
Heat 2 cups of oil in a kadai or deep pan over medium-high heat. The oil should be hot but not smoking.
Dip one stuffed chilli into the batter, ensuring it's completely and evenly coated. Let any excess batter drip off.
Carefully slide the coated chilli into the hot oil. Fry 3-4 chillies at a time to avoid overcrowding.
Fry for 4-5 minutes, turning occasionally, until the batter is golden brown, crisp, and cooked through.
Remove with a slotted spoon and place on a plate lined with paper towels to absorb excess oil.
